Chicken and White Bean Stew: Fresh Takes

Heat a Dutch oven over medium heat.

Add 1/4 cup pancetta and brown until crisp, then remove from the pot.

Leave a little oil in the pot and add 2 pounds boneless skinless chicken thighs, browning in small batches.

Season chicken with salt and pepper while browning.

Remove browned chicken and place it on the plate with the pancetta.

Reduce heat to medium and add 1 medium diced onion, 2 sliced carrots, and 5 minced cloves of garlic to the Dutch oven.

Stir vegetables and cook until onions are translucent, about 3 minutes.

Add 2 tablespoons red wine vinegar, 1/2 cup dry white wine, 2 (15 ounce) cans cannellini beans, 1 tablespoon diced rosemary, and 2 cups low-sodium chicken broth to the pot.

Bring the mixture to a boil, which should take a couple of minutes.

Once boiling, add the chicken and pancetta back into the stew along with any accumulated juices from the plate.

Mix everything together, reduce heat to a simmer, cover, and cook for 20 minutes.

After 20 minutes, check the stew; it should be ready to serve.

Equipment Needed

Spice Level: