Chicken, Rosemary and White Bean Stew
photo by JustJanS
- Ready In:
- 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 white wine
- 2 (15 ounce) cans cannellini beans or (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
- 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.
- Add vinegar and wine and bring to a boil, simmer over medium heat until liquid is reduced by 1/3.
- Add beans, rosemary and chicken broth, cover and simmer on low for 20 minutes.
- Season with salt and pepper and ladle into soup bowls.
Questions & Replies
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I used a big turkey leg, meat off, but bones thrown in the pot to cook along with, and lardons, as no Canadian bacon here! No problem with the substitutions. I might cut down on the carrot next time, which adds a bit too much sweetness for us. Served with garlis toast made out of some really rustic sourdough. Very earthy lunch!
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