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Chicken With Garlic, Rosemary & White Beans Stew

  • Prep Time:
  • Serving Size: 4
  • 2 pounds Mixed Bone-in, Skinless Chicken Parts
  • 2 teaspoons Extra-virgin Olive Oil
  • 10 ounces Pearl Onions, Peeled And Halved (or Use Canned Or Jarred)
  • 3 Carrots, Diced
  • 5 Cloves Garlic, Chopped
  • 4 ounces Canadian Bacon, Diced
  • 2 tablespoons Balsamic Vinegar
  • 1 cup Dry White Wine
  • 4 cups Cooked Cannelloni Or Great Northern Beans (or Two 19 Ounces Cans, Drained And Rinsed)
  • 2 teaspoons Chopped Fresh Rosemary Or 1 Tablespoon Dried
  • 2 cups Chicken Broth (or One 14.5 Ounces Can Add 2 Tablespoons Water)
  • Salt And Freshly Ground Black Pepper To Taste
  • In a large, nonstick soup pot over high heat, warm the olive oil. Add chicken and brown on all sides. Add pearl onions, carrots, garlic and Canadian bacon; sauté until onions are lightly browned. Stir in balsamic vinegar and white wine; bring to a boil and then simmer over medium-low heat until the liquid is reduced by about one third. Stir in beans, rosemary and chicken broth. Bring back to a simmer, reduce heat to low, cover and let cook for 20 minutes.

    Ladle into large bowls and serve with rustic bread and salad.

Keil's Jackson 7403 Jackson Drive San Diego, California 92119 • 619.667.2750

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