You are here: Home » Recipes » Chicken With Garlic, Rosemary & White Bean Stew Chicken With Garlic, Rosemary & White Bean Stew Yield servings PrintEmail Ingredients 2 pounds mixed bone-in, skinless chicken parts2 teaspoons extra-virgin olive oil10 ounces pearl onions, peeled and halved (or use canned or jarred)5 cloves garlic, chopped3 whole carrots, diced4 ounces Canadian bacon, diced2 tablespoons balsamic vinegar1 cup dry white wine4 cups cooked cannelloni or Great Northern beans (or 2 19-ounce cans, drained and rinsed)2 teaspoons chopped fresh rosemary (or dried, if you must)2 cups chicken broth (or 1 14.5-ounce can +2 tablespoons water) -- Salt and freshly ground black pepper to taste Instructions 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; saute 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.