Chicken with Garlic, Rosemary & White Bean Stew

This recipe is awesome for a chilly fall evening, my picky family loved it.

 Garlic bread is the perfect side…

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

10 thoughts on “Chicken with Garlic, Rosemary & White Bean Stew”

  1. It was 73 degrees when I woke at 5:45 this morning to take the dogs out for a walk. I think it was about 79 or 80 when I had dinner last night. Does that count as a chilly fall evening and give me permission to try this yummy-looking recipe? Or do I have to wait until after Thanksgiving for a genuinely cool evening?

    Vickie

  3. Looks tasty and flavorful, and kid approved makes it all that more appealing. Love the photo, I was hoping for one like that today but the sun stayed behind the clouds on my walk.

  6. This does look delicious. We had garden tomatoes, thick sliced bacon, pesto and focaccia bread for supper tonight. It's a warm day so, on the whole, better than cool weather food but autumn is coming!

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