Chicken And Tomato Stew With Arugula And Cannellini Recipes

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CHICKEN STEW WITH TOMATOES AND WHITE BEANS



Chicken Stew with Tomatoes and White Beans image

This is a delicious recipe and makes a comforting meal on a cold evening. Bon Appetit published this in 1999.

Provided by Bev I Am

Categories     Stew

Time 55m

Yield 4-6 serving(s)

Number Of Ingredients 11

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

Steps:

  • 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.

Nutrition Facts : Calories 833.6, Fat 33.6, SaturatedFat 10.1, Cholesterol 133.8, Sodium 833.7, Carbohydrate 75.4, Fiber 16.8, Sugar 12.7, Protein 52.6

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