Bean and potato stew with chicken breast

Ingredients for 4 servings:

• 400 g chicken breast fillet(s)
• 1 onion(s)
• 1 bell pepper(s), yellow
• 2 large potatoes
• 4 tbsp olive oil
• 1 clove(s) garlic
• 50 g bacon, streaky but not too fatty (diced)
• 1 liter broth (poultry or vegetable)
• 4 tomatoes
• 1 Cabanossi (150g)
• 2 sprigs of thyme
• ½ bunch parsley
• 1 jar beans, large white (455g drained)
• salt and pepper
• curry
• Paprika powder
• possibly thyme, dried
• possibly savory, dried

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Wash the chicken breast fillet, pat dry, and dice. Slice the onion into rings and the bell pepper into diamond shapes. Peel and dice the potatoes. Brown the meat in 3 tablespoons of oil and season. Add the onions, garlic (crushed or finely diced), and the bacon. Add the bell peppers and potatoes, top up with the broth, reduce slightly, and season to taste. Peel the tomatoes and add them in wedges. Finally, briefly cook the Cabanossi wheels and drained beans, garnish with parsley, and serve with baguette.