Chicken With Garlic, Rosemary and White Bean Stew

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.