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Soups > Chili, Stew & Stock

Chicken With Garlic, Rosemary & White Beans Stew


Servings: 4


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.