Teri’s Chicken, Cannellini Beans, and Spinach Stew

**This recipe came from the need to use up leftover rotisserie chicken on a cloudy, cool day!

1 large onion, diced

2 tablespoons EVOO or light olive oil

1 clove garlic, minced

½ bag fresh baby spinach, chopped

1 cup white wine

3 cups low sodium chicken broth

½ lemon, sliced

8 sage leaves, chopped

4 sprigs fresh thyme

1 teaspoon Penzeys Fox Point Seasoning

¼ teaspoon Penzeys Lemon Pepper & Shallot-Pepper Seasonings

Dash red pepper flakes

2 cans cannellini beans, drained and rinsed

½ rotisserie chicken, with bones/skin removed and then diced

½ bag fresh baby spinach, chopped

Heat EVOO in large pan and add onions, cooking until tender.  Add garlic and cook for just 1 minute more.  Then add ½ bag of the baby spinach, lemon slices, fresh sage, thyme sprig, and white wine.  Bring the mixture to a full boil and then add the chicken broth, chicken, beans, and seasonings.  As soon as the stew comes to a boil, turn heat to a simmer and cover; cooking for at least an hour.  Just before serving, add the other half a bag of baby spinach, chopped and check for seasonings.  You may want to top it off with another squeeze of lemon juice or a little more fresh sage. 

I did not add the spinach all at once because I like layering the flavors.  You can add it all at once in the beginning or at the end depending on your tastes!  Enjoy!