Chicken With Garlic, Rosemary & White Bean Stew

  • Yield servings


2 pounds mixed bone-in, skinless chicken parts
2 teaspoons extra-virgin olive oil
10 ounces pearl onions, peeled and halved (or use canned or jarred)
5 cloves garlic, chopped
3 whole carrots, diced
4 ounces Canadian bacon, diced
2 tablespoons balsamic vinegar
1 cup dry white wine
4 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


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.