Chicken and White Bean Stew

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Rating: 3.9/5 (14 votes cast)

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Ingredients

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  • 1/4 pound pancetta, diced
  • 2 pounds boneless, skinless chicken thighs
  • Olive oil
  • 1 medium onion, diced
  • 2 medium carrots, sliced
  • 5 cloves garlic, minced
  • 2 tablespoons red wine vinegar
  • 1/2 cup dry white wine
  • 2 (15 ounce) cans Great Northern or cannellini beans, rinsed and drained
  • 1 tablespoon chopped fresh rosemary
  • 2 cups low-sodium chicken broth
  • Salt and pepper to taste

Directions

Heat a large Dutch oven or heavy-bottomed soup pot over
medium heat. Add pancetta and cook until crisp. Using a
slotted spoon, remove to a large bowl. Pat chicken dry
with paper towels. Season with salt and pepper. Return
pan to heat. If necessary, add a little olive oil. Working in
batches, brown chicken on both sides. Remove to bowl
with pancetta and set aside. Reduce heat to medium. Add
onion and carrots. Stir frequently, scraping up browned
bits from bottom of pan, until onion is translucent. Add
garlic and stir for 30 seconds. Add vinegar and wine. Bring
to a boil. Add beans, rosemary and broth and return to
boil. Add chicken, pancetta and any accumulated juices.
Cover and simmer for 20 minutes, or until chicken is
cooked through. Adjust seasoning to taste. Serve hot.


Recipe from Central Market Mill Creek - Culinary Resource Center
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