Tuesdays At The Table - French Country Chicken Stew

Can I tell you all how much I love Tuesdays? I get this huge smile when I take a minute during the day and see how many of you have linked up and shared your recipes. :-) Thank you, thank you, thank you for continuing to participate each week.

And, a HUGE welcome to anybody new! Please poke and prod through my blog, then do the same for all the other contributors.

French Country Chicken Stew

1/4 pound sliced bacon, diced
4 boneless chicken breast halves, cut into bite sized pieces
1 medium onion, chopped
2 cloves garlic, minced
1 teaspoon dried thyme leaves, crushed
1 can (14 oz) cut green beans
1 can (15 oz) kidney beans, drained
1 can (14 oz) stewed tomatoes

Cook bacon in a large skillet over medium heat until almost crisp. Add chicken, onion, garlic and thyme.

Continue cooking and stir often until onion is soft and chicken is cooked - about 5 minutes. Pour off drippings.

Add remaining ingredients and bring to a boil over high heat. Reduce heat to low. Simmer uncovered for 10 minutes.

Note: I recommend using the "no salt added" kidney beans and green beans.

What's cooking in your kitchen?