CHICKEN, ROSEMARY AND WHITE BEAN STEW

Chicken, Rosemary and White Bean Stew image

Provided by Lorac

Categories Stew

Time 45m

Yield 4 serving(s)

Number Of Ingredients 12

Previous Next

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