Chicken Stew with Tomatoes and White Beans

Recipe by Bev I Am
READY IN: 55mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition

DIRECTIONS

  • Cook chopped bacon in heavy large pot over medium-high heat until crisp.
  • Using slotted spoon, transfer bacon to paper towel.
  • Sprinkle chicken thighs with salt and pepper.
  • Dredge chicken in flour, shaking off excess.
  • Add to drippings in pot and sauté until brown, about 3 minutes per side.
  • Using slotted spoon, transfer chicken to large bowl.
  • Pour off all but 2 tablespoons drippings from pot.
  • Add chopped onion and minced garlic to pot; sauté 4 minutes.
  • Add bacon, stewed tomatoes, chicken broth, red wine, basil and oregano.
  • Bring to boil, scraping up browned bits.
  • Return chicken and any accumulated juices to pot.
  • Cover and simmer until chicken is cooked through, about 20 minutes.
  • Add cannellini; simmer 10 minutes longer.
  • Season to taste with salt and pepper.
  • Makes 4 to 6 servings.