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Chicken With Garlic, Rosemary & White Beans Stew

  • Prep Time:
  • Serving Size: 4
  • 2 pounds Mixed Bone-in, Skinless Chicken Parts
  • 2 teaspoons Extra-virgin Olive Oil
  • 10 ounces Pearl Onions, Peeled And Halved (or Use Canned Or Jarred)
  • 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 (or Two 19 Ounces Cans, Drained And Rinsed)
  • 2 teaspoons Chopped Fresh Rosemary Or 1 Tablespoon Dried
  • 2 cups Chicken Broth (or One 14.5 Ounces Can Add 2 Tablespoons Water)
  • Salt And Freshly Ground Black Pepper To Taste
  • In a large, nonstick soup pot over high heat, warm the olive oil. Add chicken and brown on all sides. Add pearl onions, carrots, garlic and Canadian bacon; sauté 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. Stir in beans, rosemary and chicken broth. Bring back to a simmer, reduce heat to low, cover and let cook for 20 minutes.

    Ladle into large bowls and serve with rustic bread and salad.