waltnj
09-15-2004, 09:10 AM
With fall coming, so are my cravings for comfort foods. I found this recipe on epicurious.com & my DH & I have really been enjoying it. It was a tad thin (for stew) the first night but the leftovers become very thick. I served the stew with a simple spinach salad & it is very quick to come together on a week night. It also makes quite a bit 6 servings are very generous.
CHICKEN STEW WITH TOMATOES & WHITE BEANS
4 bacon slices, chopped
6 chicken thighs with skin and bones (about 2 1/2 pounds)
All purpose flour
1 large onion, chopped (about 2 cups)
5 garlic cloves, minced
2 14 1/2-ounce cans stewed tomatoes
1 14 1/2-ounce can low-salt chicken broth
3/4 cup dry red wine
1/2 cup chopped fresh basil
1 tablespoon dried oregano
2 15-ounce cans cannellini (white kidney beans), drained
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.
Bon Appétit
December 1999
Joy Smith, Glastonbury, CT
I made a few changes. I used turkey bacon & there were no drippings so I added a couple tablespoons olive oil. I used boneless skinless chicken breasts, cut in chunks, dredged in seasoned flour and cooked them in the oil. I also didn't need to cook it as long because the chicken cooked faster. I do think you can cook it longer, if you like to thicken it a bit more.
Enjoy!
Waltnj
CHICKEN STEW WITH TOMATOES & WHITE BEANS
4 bacon slices, chopped
6 chicken thighs with skin and bones (about 2 1/2 pounds)
All purpose flour
1 large onion, chopped (about 2 cups)
5 garlic cloves, minced
2 14 1/2-ounce cans stewed tomatoes
1 14 1/2-ounce can low-salt chicken broth
3/4 cup dry red wine
1/2 cup chopped fresh basil
1 tablespoon dried oregano
2 15-ounce cans cannellini (white kidney beans), drained
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.
Bon Appétit
December 1999
Joy Smith, Glastonbury, CT
I made a few changes. I used turkey bacon & there were no drippings so I added a couple tablespoons olive oil. I used boneless skinless chicken breasts, cut in chunks, dredged in seasoned flour and cooked them in the oil. I also didn't need to cook it as long because the chicken cooked faster. I do think you can cook it longer, if you like to thicken it a bit more.
Enjoy!
Waltnj