Chicken, Rosemary and White Bean Stew |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 4 |
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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. Ingredients:
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 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 |
Directions:
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.
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