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Soups & stews

Chicken and Bean Stew with Arugula
Ingredients
Arugula is a staple in salads, but it also wilts beautifully in soups, adding a pop of color and pepperiness to this comforting stew.
1 1/4 lbs. chicken drumsticks
2 Tbsp. olive oil
2 (32-oz.) boxes no-salt-added chicken broth, divided
1 red bell pepper, seeded and chopped
2 cloves garlic, minced
1 Tbsp. paprika
2 Tbsp. white balsamic vinegar, divided
1 cup pearled barley, rinsed
1 (15.5-oz) can cannellini beans, drained and rinsed
1/2 (5-oz.) package baby arugula
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Chicken and Bean Stew with Arugula

Chicken and Bean Stew with Arugula

Chicken and Bean Stew with Arugula
Three Stars Guiding Stars
  • Servings:Serves 4
  • Prep Time:10 minutes
  • Cook Time:60 minutes
directions
Pat chicken dry with a paper towel. Season each drumstick with salt and pepper. In a Dutch oven or large pot, heat oil over medium-high. Add chicken and cook until skin is browned, about 5 to 6 minutes per side. Remove chicken to a plate and set aside.
To pot, add 2 tablespoons chicken broth. Deglaze, scraping the browned bits from the bottom of pan with a wooden spoon. Add bell pepper and cook until softened, 7 to 8 minutes. Add garlic and paprika and cook until fragrant, 30 seconds to 1 minute. Add vinegar and deglaze bottom of pan again.
o pot, add remaining chicken broth, barley and seared drumsticks. Stir to combine and bring to a boil. Reduce to a simmer, cover and cook 30 minutes, until barley is tender and chicken is cooked through. Uncover and stir in beans and arugula. Simmer, uncovered, until beans are warmed through and arugula is wilted. Season stew with salt and pepper to taste. Break apart chicken and remove bones, if desired.
Source: Hannaford fresh Magazine, March April 2025
 
 
 
 
 
 
 
 
 
 
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