Chicken with Garlic, Rosemary and White Beans Stew
This hearty chicken and white bean stew makes a great one dish meal. A hint of balsamic vinegar and rosemary add distinction to this simple stew.
2 pounds bone-in, skinless chicken pieces
2 tablespoons extra virgin olive oil
1 (10-ounce) package pearl onions, peeled and halved
3 carrots, peeled and diced
5 cloves garlic, minced
4 ounces Canadian bacon, diced
2 tablespoons balsamic vinegar
1 cup dry white wine
2 (15-ounce) cans great Northern or cannellini beans, drained and rinsed
2 teaspoons chopped fresh rosemary
1 (14.5-ounce) can chicken broth
- In a large, heavy pot heat the olive oil over medium-high heat. 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. Season to taste with salt and pepper. 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.
Makes 4 servings.
Recipe provided courtesy of the National Chicken Council. Used with permission.