Chicken, Rosemary and White Bean Stew

• bone-in chicken parts↗2 lbs

  (remove skins if desired)

• extra virgin olive oil↗1 tablespoon
• medium onion↗1

  peeled and cut into chunks

• carrots↗3

  diced

• cloves garlic↗5

  chopped

• Canadian bacon↗4 ounces

  diced

• balsamic vinegar↗2 tablespoons
• dry white wine↗1 cup
• cans cannellini beans or great northern beans↗2

  drained and rinsed (or 4 cups fresh cooked)

• chopped fresh rosemary2 teaspoons
• chicken broth↗2 cups
• salt & freshly ground black pepper

Step-by-step instructions

1. 1

   Heat oil in a soup pot, add chicken and brown over high heat Reduce heat to medium high, add onion, carrots, garlic and bacon, and cook until onions begin to brown.

2. 2

   Add vinegar and wine and bring to a boil, simmer over medium heat until liquid is reduced by 1/3.

3. 3

   Add beans, rosemary and chicken broth, cover and simmer on low for 20 minutes.

4. 4

   Season with salt and pepper and ladle into soup bowls.