Chicken Stew With Tomatoes and Beans

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READY IN: 1hr 25mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • In a large heavy pot, cook the chopped bacon over medium heat; remove to a paper towel (do not drain fat).
  • In a shallow bowl, mix flour with 1 teaspoon seasoning salt and pepper.
  • Coat the chicken pieces with the flour mixture, shaking off any excess flour.
  • 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.
  • Add in onion, garlic, basil, oregano and crushed chili flakes (if using) cook for about 5 minutes, or until the onions are soft.
  • Add in stewed tomatoes and red wine.
  • 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).
  • Add in the beans and simmer for another 10-15 minutes, stirring occasionally.
  • Season with salt and pepper if needed.
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