Organic Chicken-And-White-Bean Stew With Spinach And Slow-Roasted Tomatoes

• 8 Roma tomatoes, halved, seeds and inner flesh removed
• Olive- or vegetable-oil cooking spray
• 2 1/2 tbsp extra-virgin olive oil
• 2 tsp chopped fresh thyme
• 3/4 tsp salt
• 1/2 tsp freshly ground black pepper
• 4 slices thick-cut bacon, diced
• 1 cup chopped onion
• 8 cloves garlic, minced
• 3/4 cup chopped carrots
• 3/4 cup chopped celery
• 3 cans (15.5 oz each) great Northern beans, rinsed and drained
• 6 cups lower-sodium fat-free chicken broth, preferably organic
• 2 whole cooked chicken breasts (from 2 rotisserie chickens, preferably organic), boned, skin removed, cut into 1 1/2-inch-by-1/4-inch pieces
• 1/4 cup chopped shallots
• 1 3/4 lb baby spinach

1. Heat oven to 350u0b0. In a bowl, toss tomatoes with 1 tbsp oil, thyme, 1/4 tsp salt and 1/8 tsp pepper. Lightly coat a baking sheet with cooking spray, then arrange tomatoes cut side down. Bake until soft and skins shrivel, about 30 minutes. Heat a large pot over medium heat. Cook bacon, stirring occasionally, until it begins to brown, 4 to 6 minutes. Stir in onion and half the minced garlic. Add carrots and celery. Cook, stirring occasionally, until vegetables soften and begin to color, 7 to 8 minutes. Add beans; cook 2 minutes. Increase heat to medium-high. Stir in broth. Bring to a boil. Reduce heat to medium. Simmer, uncovered, about 15 minutes. Add chicken, 1/4 tsp salt and 1/4 tsp pepper and cook until hot, 2 to 3 minutes. (The stew can be made ahead to this point and kept refrigerated overnight.) Heat 1 1/2 tsp oil in a large nonstick skillet over medium-high heat. Cook shallots, stirring often, until they begin to brown, 2 to 3 minutes. Add the rest of the garlic and cook 2 to 3 minutes more, until lightly browned; transfer mixture to a bowl. Heat remaining 1 tbsp oil in skillet over medium-high heat. Add spinach in handfuls, turning with tongs to cook evenly. Cook until wilted, 2 to 3 minutes. Stir in remaining 1/4 tsp salt and 1/8 tsp pepper and remove from heat. Divide stew (reheated if made ahead), then spinach, among 8 shallow bowls. Lean 2 tomato halves against spinach and spoon some shallot mixture on top. Serve immediately.

tomatoes, vegetableoil cooking spray, extravirgin olive oil, thyme, salt, ground black pepper, bacon, onion, garlic, carrots, celery, beans, lower, chicken breasts, shallots, baby spinach

Taken from www.epicurious.com/recipes/food/views/organic-chicken-and-white-bean-stew-with-spinach-and-slow-roasted-tomatoes-232346 (may not work)