Chicken Stew With Tomatoes And Beans

Total Time: 1 hr 25 mins Preparation Time: 25 mins Cook Time: 1 hr

Ingredients

• Servings: 4
• 8 slices bacon, chopped
• oil (use only if needed to brown the chicken pieces)
• 3 lbs chicken pieces (can use more or less chicken)
• 1 teaspoon seasoning salt
• black pepper
• 2 cups flour (more if needed)
• 1 large onion, chopped coarsley
• 1 teaspoon crushed red pepper flakes (optional, or to taste)
• 2 tablespoons minced fresh garlic
• 2 (14 ounce) cans stewed tomatoes
• 1 (14 ounce) can chicken broth
• 1/2-1 cup dry red wine
• 4 large carrots, chopped small
• 2 teaspoons dried basil
• 1 tablespoon dried oregano (or 1/2 cup fresh chopped basil)
• 2 (15 ounce) cans kidney beans (also called cannellini beans)
• salt and pepper

Recipe

• 1 in a large heavy pot, cook the chopped bacon over medium heat; remove to a paper towel (do not drain fat).
• 2 in a shallow bowl, mix flour with 1 teaspoon seasoning salt and pepper.
• 3 coat the chicken pieces with the flour mixture, shaking off any excess flour.
• 4 brown the chicken in the bacon drippings for about 3-4 minutes per side (add in a couple tablespoons oil if needed to brown the chicken); transfer to a dish.
• 5 add in onion, garlic, basil, oregano and crushed chili flakes (if using) cook for about 5 minutes, or until the onions are soft.
• 6 add in stewed tomatoes and red wine.
• 7 add in the bacon and chicken back to the pot and bring to a boil; cover and simmer until the chicken is cooked through about 45 minutes (might take longer to cook the chicken).
• 8 add in the beans and simmer for another 10-15 minutes, stirring occasionally.
• 9 season with salt and pepper if needed.