Friday, June 25, 2010

Garlic, White Bean and Rosemary Chicken Stew

I was looking for a recipe that used what I had in the pantry and I found this, but for the life of me can't find where I found it online, so if this is your recipe, let me know and I will give you the credit you deserve for this recipe. I cannot believe the amount of flavor in this dish! My husband couldn't stop eating it, even with all the carrots in it, an ingredient he isn't too fond of. I also love how easy on the budget this is, too. While I used only chicken legs and thighs, you can use whatever chicken pieces you would like in this recipe, but I would recommend using bone-in pieces. If you only have boneless pieces, wait to add the chicken until later when you add the vinegar and first cup of broth.

Garlic, White Bean and Rosemary Chicken Stew

2 teaspoons olive oil
2 pounds chicken parts, skins removed
1 large onion, diced
3 carrots, diced
5 garlic cloves, chopped
4 ounces bacon, chopped
2 tablespoons balsamic vinegar
3 cups chicken broth
2 cans white beans
2 teaspoons chopped fresh rosemary or 1 teaspoon dried
Salt and pepper to taste

Heat oil in a large Dutch oven or pot. Season the chicken with salt and pepper and add to pot and brown on both sides. Take out the chicken and place on a plate. Add to the pot the bacon, onions, and carrots. Cook until the onions are lightly browned. Add the garlic and cook for another 2 minutes. Put the chicken back into the pot. Stir in the balsamic vinegar and 1 cup of chicken broth. Bring to a boil and simmer over medium heat until the liquid is reduced by about a third (this took about 6 minutes). Stir in the beans, rosemary, and the other 2 cups of chicken broth. Bring back to a boil and simmer, covered 20 to 30 minutes. Season to taste with salt and pepper.
Serves 4.


Rhonda said...

this sounds good but I don't think I have ever made anything too similar
I even have a couple or so cans of white beans in the pantry

hope you and your new job are getting along OK.

Sheila said...

That looks really good. I'm in the same camp as your husband with the carrots. I have all these ingredients on hand most all the time so this is a good one for me to try. Thanks for sharing.

Erin said...

Darcy Lee,

What are "chicken parts"?


DarcyLee said...

Erin-I'm sorry I wasn't clearer on that. Chicken parts just mean any cut-up pieces of the chicken usually with the bone in them, like the thighs, legs, wings, and breasts.