Chicken with Garlic, Rosemary, and White Beans Stew

• From: National Chicken Council

Ingredients

• 1 1/2 lbs mixed chicken parts, skinless

• 2 tsp 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 two, 19 oz cans, drained and rinsed)

• 2 tsp fresh rosemary, chopped

• 2 cups chicken broth

• Salt and freshly ground black pepper to taste

This hearty stew from the northern climates is brimming with chicken, Canadian bacon, and Great Northern beans.

Directions

• In a large, non-stick soup pot over high heat, warm the olive oil. Add chicken and brown on all sides.
• Add pearl onions, carrots, garlic, and Canadian bacon; sauté 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 a salad.