This recipe is awesome for a chilly fall evening, my picky family loved it.
Ingredients:
2 tbs olive oil
4 boneless skinless chicken breasts, cut into stew sized pieces
Pearl onions (I used jarred)
I bag shredded carrots or three carrots diced
5 garlic cloves, chopped
4 oz. canadian ham, diced
2 tbs balsamic vinegar
1 cup dry white wine or chicken broth
2 cans (19 oz each) canellini beans, drained and rinsed
2 tsp. chopped fresh rosemary or 1 tsp. dried
2 cups chicken broth
Warm olive oil, salt & pepper to taste in large non-stick soup kettle over high heat. Add chicken and brown on all sides. Add pearl onions, carrots, garlic and canadian ham/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 & pepper, ENJOY! Serves 4