Chicken with Garlic, Rosemary, and White Beans Stew

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Chicken with Garlic, Rosemary, and White Beans Stew Ingredients

2 pounds mixed bone-in skinless chicken parts	2 tablespoons balsamic vinegar
2 teaspoons extra-virgin olive oil	1 cup dry white wine
10 ounces pearl onions peeled and halved (or use canned or jarred)	4 cups cooked cannelloni or Great Northern beans (or 2 19-ounce cans, drained and rinsed)
3 carrots, diced	2 teaspoons chopped fresh rosemary (or 1 tablespoons dried)
5 cloves garlic chopped	2 cups chicken broth (or 1 14.5-ounce can + 2 tablespoons water)
4 ounces Canadian bacon diced	Salt and freshly ground black pepper to taste

Instructions for Chicken with Garlic, Rosemary, and White Beans Stew

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.

Main Ingredient: ChickenCuisine: American

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