Chicken Stew With Tomatoes and Beans

Submitted by Kittencalrecipezazz

"Total comfort food, a wonderful hearty stew on a cold winter night. My family loves this stew! Serve with crusty rolls. This tastes even better the following day."

 

• Ready In: 1hr 25mins
• Ingredients: 17
• Serves: 4-6

ingredients

• 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 white kidney beans (also called cannellini beans)
• salt and pepper

directions

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.