CHICKEN, ROSEMARY AND WHITE BEAN STEW

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Chicken, Rosemary and White Bean Stew image

I love this stew, it reminds me of our favorite Bistro restaurants in London. Cooks in 30 minutes and needs only a very simple green salad and rustic crusty bread to make it a very special meal.

Provided by Lorac

Categories     Stew

Time 45m

Yield 4 serving(s)

Number Of Ingredients 12

2 lbs bone-in chicken parts (remove skins if desired)
1 tablespoon extra virgin olive oil
1 medium onion, peeled and cut into chunks
3 carrots, diced
5 cloves garlic, chopped
4 ounces Canadian bacon, diced
2 tablespoons balsamic vinegar
1 cup dry white wine
2 (15 ounce) cans cannellini beans or 2 (15 ounce) cans great northern beans, drained and rinsed (or 4 cups fresh cooked)
2 teaspoons chopped fresh rosemary
2 cups chicken broth
salt & freshly ground black pepper

Steps:

  • Heat oil in a soup pot, add chicken and brown over high heat Reduce heat to medium high, add onion, carrots, garlic and bacon, and cook until onions begin to brown.
  • Add vinegar and wine and bring to a boil, simmer over medium heat until liquid is reduced by 1/3.
  • Add beans, rosemary and chicken broth, cover and simmer on low for 20 minutes.
  • Season with salt and pepper and ladle into soup bowls.

Nutrition Facts : Calories 845.7, Fat 34.9, SaturatedFat 9.3, Cholesterol 191.5, Sodium 1636.3, Carbohydrate 43, Fiber 13.2, Sugar 9.4, Protein 75.6

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