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Chix & White Bean Stew

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  • Serves: 4
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  • 2 pounds mixed bone-in, skinless chicken parts
  • 2 tsp extra-virgin olive oil
  • 10 ounces pearl onions, peeled and halved (or use canned or jarred)
  • 3 carrots, diced
  • 5 cloves garlic, chopped
  • 4 ounces Canadian bacon, diced
  • 2 TBS balsamic vinegar
  • 1 cup dry white wine
  • 4 cups cooked cannelloni or Great Northern beans (or two 19-ounce cans, drained and rinsed)
  • 2 tsp chopped fresh rosemary (or 1 TBS dried)
  • 2 cups chicken broth
  • Salt and freshly ground black pepper to taste


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


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