Chicken With Garlic, Rosemary & White Beans Stew
2 lbs mixed bone-in, skinless chicken parts
2 tsp extra virgin olive oil
10 oz pearl onions, peeled and halved (or use canned or jarred)
3 carrots, diced
5 cloves garlic, chopped
4 oz Canadian bacon, diced
2 Tbs balsamic vinegar
1 cup dry white wine
4 cups cooked cannelloni or Great Northern beans (or 2 19-ounce cans, drained and rinsed)
2 tsp chopped fresh rosemary (or 1 tablespoons dried)
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.