2 teaspoons extra-virgin olive oil
2 pounds skinless mixed chicken parts
10 ounces pearl onions, peeled and halved 3 carrots, diced
5 cloves garlic, chopped
4 ounces Canadian bacon, diced
2 tablespoons balsamic vinegar
1 cup dry white wine
4 cups cooked cannelloni or Great Northern beans
2 teaspoons chopped fresh rosemary
2 cups chicken broth
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
rustic bread, optional
salad, optional


1. In a large, nonstick soup pot, heat oil over high heat. Add chicken and brown on all sides. Add pearl onions, carrots, garlic and Canadian bacon; cook until onions are lightly browned. Stir in balsamic vinegar and white wine; bring to a boil and then simmer over medium-low heat until the liquid is reduced by about one third.
2. Stir in beans, rosemary and chicken broth. Bring back to a simmer, reduce heat to low, cover and let cook for 20 minutes. Season with salt and pepper.
3. Ladle into large bowls and serve if desired with rustic bread and salad.

In the following recipe you substitute the 4 cups cooked cannelloni or Great Northern beans with 2 19-ounce cans of drained and rinsed beans.

Chicken With  Garlic, Rosemary & White Bean Stew
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