Chicken Stew With Tomatoes And Beans

Total Time: 55 mins Preparation Time: 25 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 4 slices bacon, chopped
• 6 chicken thighs, with, skin, and, bones (about 2 1/2 pounds)
• all-purpose flour
• 1 large onion, chopped (about 2 cups)
• 5 cloves garlic, minced
• 2 (14 1/2 ounce) cans stewed tomatoes
• 1 (14 1/2 ounce) can low sodium chicken broth
• 3/4 cup dry red wine
• 1/2 cup chopped fresh basil
• 1 tablespoon dried oregano
• 2 (15 ounce) cans cannellini beans, drained

Recipe

• 1 cook chopped bacon in heavy large pot over medium-high heat until crisp.
• 2 using slotted spoon, transfer bacon to paper towel.
• 3 sprinkle chicken thighs with salt and pepper.
• 4 dredge chicken in flour, shaking off excess.
• 5 add to drippings in pot and sauté until brown, about 3 minutes per side.
• 6 using slotted spoon, transfer chicken to large bowl.
• 7 pour off all but 2 tablespoons drippings from pot.
• 8 add chopped onion and minced garlic to pot; sauté 4 minutes.
• 9 add bacon, stewed tomatoes, chicken broth, red wine, basil and oregano.
• 10 bring to boil, scraping up browned bits.
• 11 return chicken and any accumulated juices to pot.
• 12 cover and simmer until chicken is cooked through, about 20 minutes.
• 13 add cannellini; simmer 10 minutes longer.
• 14 season to taste with salt and pepper.
• 15 makes 4 to 6 servings.