Chicken Stew With Tomatoes and Beans |
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Prep Time: 25 Minutes Cook Time: 60 Minutes |
Ready In: 85 Minutes Servings: 6 |
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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. 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.
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