Chicken, Rosemary and White Bean Stew

5.0(14)

I love this stew, it reminds me of our favorite Bistro restaurants in London. Cooks in 30 minutes and needs only a very simple green salad and rustic crusty bread to make it a very special meal.

by Lorac·published 2004-01-28

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Stew

Servings

4 serving(s)

Total time

45 min

prep 15 min

Calories / serving

846 kcal

Ingredients (12)

serves

2 lbs bone-in chicken parts (remove skins if desired)
1 tablespoon extra virgin olive oilextra-virgin-olive-oil
1 medium onion, peeled and cut into chunksonion
3 carrots, dicedcarrot
5 cloves garlic, choppedgarlic
4 ounces Canadian bacon, dicedcanadian-bacon
2 tablespoons balsamic vinegarbalsamic-vinegar
1 cup dry white winewhite-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 rosemaryrosemary
2 cups chicken brothchicken-broth
salt & freshly ground black peppersalt-and-pepper

Instructions (4 steps)

01Heat 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.
02Add vinegar and wine and bring to a boil, simmer over medium heat until liquid is reduced by 1/3.

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Rich recipe — supports nutrition-aware planning.