To serve this hearty chicken stew ladle
into large bowls and serve with rustic bread and salad.
Chicken With Garlic, Rosemary and White Bean Stew
2 t. olive oil
2 lbs. mixed bone-in, skinless chicken parts
10 ounces pearl onions, peeled and halved (or use jarred or canned)
3 carrots, diced
5 garlic cloves, chopped
4 oz. ham or Canadian-style bacon, diced
2 T. balsamic vinegar
1 C. dry white wine or chicken broth
2 cans (19 oz. each) cannellini or Great Northern Beans, drained and rinsed
2 t. chopped fresh rosemary (or 1 t. dried)
2 C. chicken broth (or one 14.5-oz. can plus 2 T. water)
Salt and freshly ground pepper to taste In large, non-stick soup kettle over
high heat, warm olive oil. Add chicken and brown on all sides. Add pearl onions,
carrots, garlic and ham or Canadian bacon; saute until onions are lightly
browned. Stir in balsamic vinegar and wine or broth; bring to boil and then
simmer over medium-low heat until liquid is reduced by about a third.
Stir in beans, rosemary and chicken broth. Bring back to simmer, reduce heat to
low, cover and let cook for 20 minutes. Season to taste with salt and pepper.
Makes 4 servings.