White Bean And Chicken Stew
Servings
4 Servings
Ingredients
- 2 teaspoon olive oil
- 2 pounds skinless chicken parts bone in
- 1 large onion diced
- 3 carrots diced
- 5 garlic cloves chopped
- 4 ounces kosher breakfast beef diced
- 2 tablespoon balsamic vinegar
- 1 cup dry white wine or chicken broth
- 2 cans 19 oz. each cannellini or Great Northern Beans, drained and rinsed
- 2 teaspoon chopped fresh rosemary or 1 teaspoon dried
- 2 cup chicken broth or one 14.5-oz. can plus 2 tablespoons water
- salt and pepper to taste
Instructions
- Heat oil in large, non-stick stock pot. Add the chicken pieces and brown on all sides. Add the onions, carrots, garlic and breakfast beef; saute until onions are lightly browned.
- Stir in balsamic vinegar and wine or broth; bring to boil and then simmer over medium heat until liquid is reduced by about a third.
- Stir in the beans, rosemary and chicken broth. Bring back to simmer, reduce heat to low, cover and let cook for 20 to 30 minutes. Season to taste with salt and pepper.
This isn’t one of our slow cooker recipes, try some of these http://www.joyofkosher.com/2011/02/chicken-based-dishes-in-crockpot/
With all due respect – I think you miss the whole idea of the slow cooker. It is meant to make time in the kitchen quick and easy. In other words, grab a handful of ingredients, put in crockpot, stir, push button and walk away. Or in my case, leave the house to go to work. If I had time to saute and brown and par boil the ingredients, it would be sunday afternoon and I would be cooking. The crockpot, or slow cooker, is supposed to be a time saving devise. So with all due respect, do you have quick and easy recipes with regular items that would be in anyone’s pantry? todah rabbah! shabbat shalom. chag purim sameach!