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Chicken With Garlic, Rosemary and White Beans Stew
A Rosemary and White Beans Stew, using Foster Farms Fresh and Easy Boneless Skinless Thighs, hot, delicious, and quick. Prep Time: approx.
   20 Minutes. Cook Time: approx. 20 Minutes. Ready in: approx. 40 minutes .
   Makes servings.

   Printed from
2 tablespoons balsamic vinegar
2 cups chicken broth (or 1 14.5-ounce can + 2 tablespoons water)
2 pounds Foster Farms Fresh & Natural Boneless Skinless chicken thighs
2 teaspoons Soup
3  carrots, diced
5 cloves garlic, chopped
4 ounces Canadian bacon, diced
1 cup dry white wine
4 cups cooked cannelloni or Great Northern beans (or 2 19-ounce cans, drained and rinsed)
2 teaspoons chopped fresh rosemary (or 1 tablespoons dried)
  Salt and freshly ground black pepper to taste

1. In a 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; sauté until onions are lightly browned.

2. 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.

3. 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.