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
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|Serving Size: 1 Serving (693g)|
|Recipe Makes: 4|
|Calories from Fat: 413 (45%)|
|Amt Per Serving||% DV|
|Total Fat 45.9g||61 %|
|Saturated Fat 11.9g||59 %|
|Monounsaturated Fat 19.2g|
|Polyunsanturated Fat 10.8g|
|Cholesterol 182mg||56 %|
|Sodium 1069.8mg||37 %|
|Potassium 1480.9mg||39 %|
|Total Carbohydrate 56.8g||17 %|
|Dietary Fiber 12.4g||49 %|
|Sugars, other 44.5g|
|Protein 65.6g||94 %|
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Calories per serving: 915
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