Stew, Chicken Stew w/White Beans - 2 pounds bone-in, skinless chicken pieces
- 2 tablespoons extra-virgin olive oil
- 1 (10-ounce) package pearl onions, peeled and halved
- 3 carrots, peeled and diced
- 5 cloves garlic, minced
- 4 ounces Canadian bacon, diced
- 2 tablespoons balsamic vinegar
- 1 cup dry white wine
- 2 (15-ounce) cans great Northern or cannellini beans, rinsed and drained
- 2 teaspoons chopped fresh rosemary
- 1 (14.5-ounce) can chicken broth
- In a large, heavy pot, heat the olive oil over medium-high heat. 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. Season to taste with salt and pepper. 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 green salad.
Serves 4 From the National Chicken Council www.eatchicken.com via http://cooksrecipes.com Nutritional Information: -
Serves: 4 -
Calories: -
Fat: g -
Cholesterol mg -
Sodium: mg 10/20/2005
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