Chicken Stew With Tomatoes and Beans

• 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
• 12-1 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

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.

bacon, oil, chicken, salt, black pepper, flour, onion, red pepper, fresh garlic, tomatoes, chicken broth, red wine, carrots, basil, oregano, white kidney beans, salt

Taken from www.food.com/recipe/chicken-stew-with-tomatoes-and-beans-143426 (may not work)