Ready in 45 minutes
A Hearty and Hot Meal for Those Coming in from the Cold
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.
Republished with Permission, National Chicken Council
Jenstarling 2y agoVery good! I also added a little bacon.
mmooosh 7y agoThis was great. I made it for dinner last night and finished is for lunch today. It is easy, the family loved it and I had everything on hand.
tyson 10y agoRepublished with Permission, National Chicken Council [I posted this recipe.]