Chicken, Rosemary And Bean Stew

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 2 lbs bone-in chicken parts (remove skins if desired)
• 1 tablespoon extra virgin olive oil
• 1 medium onion, peeled and cut into chunks
• 3 carrots, diced
• 5 cloves garlic, chopped
• 4 ounces canadian bacon, diced
• 2 tablespoons balsamic vinegar
• 1 cup dry 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 rosemary
• 2 cups chicken broth
• salt & freshly ground black pepper

Recipe

• 1 heat 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.
• 2 add vinegar and wine and bring to a boil, simmer over medium heat until liquid is reduced by 1/3.
• 3 add beans, rosemary and chicken broth, cover and simmer on low for 20 minutes.
• 4 season with salt and pepper and ladle into soup bowls.