Please consult the OU's guidelines for checking fruits and vegetables.

Garlic, White Bean, and Rosemary Chicken Stew
Garlic, White Bean, and Rosemary Chicken Stew Eileen Goltz | Meat
1 hour, 10 minutes 10 minutes
1 hour
4 servings

  • 2 teaspoons olive oil
  • 2 lbs. skinless chicken parts (bone in)
  • 1 large onion
  • 3 carrots
  • 5 garlic cloves
  • 4 oz. kosher breakfast beef
  • 2 Tablespoons balsamic vinegar
  • 1 cup dry white wine or chicken broth
  • 2 (19 oz.) cans cannellini or Great Northern Beans, drained and rinsed
  • 2 teaspoons chopped fresh rosemary (or 1 teaspoon dried)
  • 2 cups chicken broth (or one 14.5-oz. can plus 2 Tablespoons water)
  • Salt and pepper to taste

  1. Heat oil in large, nonstick stock pot. Add the chicken pieces and brown on all sides.
  2. Dice onion, carrot, & breakfast beef, chop garlic, and add to pot. Saute until onions are lightly browned.
  3. Stir in balsamic vinegar and wine or broth; bring to boil and then simmer over medium heat until liquid is reduced by about a third.
  4. Stir in the beans, rosemary and chicken broth. Bring back to simmer, reduce heat to low, cover and let cook for 20 to 30 minutes.
  5. Season to taste with salt and pepper.

Kashrut Instructions


DESCRIPTION: Fresh chives, basil, cilantro, dill, mint, oregano, parsley, rosemary, sage, and thyme are often used as spices or garnishing.

Please Note: Curly leaf parsley is very difficult to check. It is therefore recommended that only flat leaf parsley be used.

INFESTATION: Aphids, thrips and other insects may often be found on the leaves and stems of these herbs. Insects tend to nestle in the crevices between the leaves and branches of herbs. These insects can curl up and stick to the leaf once they come in contact with water.

Vegetable spinners, power hoses, and light boxes are not always available in the home. We therefore recommend the following alternate procedure.

RECOMMENDATION: In order to determine if a particular bunch of herbs is infested prior to washing, bang it several times over a white cloth. This is most important when checking oregano, rosemary, sage and thyme. If only one or two insects are found proceed with the steps below. If three or more insects are detected in a particular bunch of herbs it should not be used.


  1. Soak herbs in a solution of cold water and vegetable wash. The proper amount of vegetable wash has been added when some bubbles are observed in the water. (In the absence of vegetable wash, several drops of concentrated unscented liquid detergent may be used. However, for health reasons, care must be taken to thoroughly rinse off the soapy solution.)
  2. Agitate the herbs in the soapy water, in order to loosen the sticking excretion of the bugs.
  3. Using a heavy stream of water, thoroughly wash off the soap and other foreign matter from the herbs.
  4. Check both sides of each leaf under direct light.
  5. If one or two insects are found, rewash the herbs.
  6. If any insects are found after repeating the agitation process twice, the entire bunch must be discarded.

Please note: To prepare herbs such as cilantro, dill, or parsley for use in soups, wash them thoroughly and place in a cooking bag.