Chix & White Bean Stew Print Email

2 pounds mixed bone-in, skinless chicken parts
2 tsp 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 TBS balsamic vinegar
1 cup dry white wine
4 cups cooked cannelloni or Great Northern beans (or two 19-ounce cans, drained and rinsed)
2 tsp chopped fresh rosemary (or 1 TBS dried)
2 cups chicken broth
Salt and freshly ground black pepper to taste

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; sautˇ 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. Serves 4

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