Go Back
–+ servings
White Bean And Chicken Stew

White Bean And Chicken Stew

Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Print Recipe Pin Recipe

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.