Source: America's Favorite Food Associations

Chicken With Garlic, Rosemary and White Bean Stew
Great for those evenings when you need a hearty dish.
Serves: 6-8
Prep Time: 20 minutes
Cook Time: 40 minutes


2 pounds chicken, mixed, bone-in, skinless,parts
2 teaspoon extra virgin olive oil
10 ounces pearl onions, peeled halved (or use canned or jarred)
3 carrots, diced
5 cloves garlic, chopped
4 ounces Canadian bacon, diced
2 tablespoons balsamic vinegar
1 cup dry white wine
4 cups cannelloni, cooked
2 teaspoons rosemary, chopped, fresh
salt, to taste
pepper, to taste

In large nonstick soup pot over high heat, warm the olive oil. Add chicken and brown on all sides. Add pearl onions, carrots, garlic and Canadian bacon; saute until onions are lightly browned. Stir in balsamic vinegar and white wine; bring to a boil and then simmer over medium-low heat until the liquid is reduced by about one third. Stir in beans, rosemary and chicken broth. Bring back to a simmer, reduce heat to low, cover and let cook for 20 minutes.
Ladle into large bowls and serve with rustic bread and salad.