Chicken Stew With Tomatoes And White Beans - cooking recipe

Ingredients

4 bacon slices, chopped
2 1/2 lb. chicken breast (with bones and skin)
flour
2 c. chopped onion
5 garlic cloves, minced
2 (14 1/2 oz.) cans stewed tomatoes
1 (14 1/2 oz.) can chicken broth
3/4 c. dry red wine
1/2 c. chopped fresh basil or 1 Tbsp. dried
1 Tbsp. dried oregano
2 (15 oz.) cans cannellini beans, drained

Preparation

Cook chopped bacon in heavy large pot over medium-high heat until crisp. Remove with slotted spoon to paper towel. Sprinkle chicken with salt and pepper. Dredge chicken in flour. Add to drippings in pot and saut until brown, about 3 minutes per side. Transfer chicken to bowl. Add chopped onion and garlic to pot; saut 4 minutes. Add bacon, stewed tomatoes, chicken broth, red wine, basil and oregano. Bring to boil. Return chicken and any accumulated juices to pot. Cover and simmer about 20 minutes. Add beans. Simmer 10 minutes longer. Remove chicken. Take meat off bone and return shredded meat to pot. Season with salt and pepper and serve.