Update my dinner status, I'm making this tonight.
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Servings: 4 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
- 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 2 19-ounce cans, drained and rinsed)
- 2 teaspoons chopped fresh rosemary (or 1 tablespoons dried)
- 2 cups chicken broth (or 1 14.5-ounce can + 2 tablespoons water)
- Salt and freshly ground black pepper to taste
Preparation
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; saut 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.
