Chicken With Garlic, Rosemary & White Bean Stew

  • Yield: servings


2pounds mixed bone-in, skinless chicken parts
2teaspoons extra-virgin olive oil
10ounces pearl onions, peeled and halved (or use canned or jarred)
5cloves garlic, chopped
3whole carrots, diced
4ounces Canadian bacon, diced
2tablespoons balsamic vinegar
1cup dry white wine
4cups cooked cannelloni or Great Northern beans (or 2 19-ounce cans, drained and rinsed)
2teaspoons chopped fresh rosemary (or dried, if you must)
2cups 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.