fbpx
☰ Menu Search

Recipes

Clear Search
Advanced Search

Soup

Chix & White Bean Stew

  • No Reviews
  • Serves: 4
Share Print

Ingredients

  • 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

Preparation

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.

Reviews

Be the first to review this recipe by clicking the button below

Review This Recipe

Enter your name. This will be displayed when your review is posted.

Rate this recipe on a scale of 1 to 5.

If you have actually cooked this recipe please check the box.