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Cooked by: Chef / Last Modified: 3/24/2004 / Base: Poultry / Number of Servings: 4 |
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Directions: 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 saut 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; saut 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.
Contributor: Bon Appetit December 1999
| Ingredients:
4 Pound(s) bacon
6 chicken thighs; with skin and bones
1 Pound(s) all purpose flour
1 Cup(s) onion; chopped
5 clove garlic; minced
2 14 oz cans stewed tomatoes
1 14 oz cans chicken stock
3/4 Cup(s) dry red wine
8 Tablespoon(s) basil; chopped
3 Teaspoon(s) dried oregano
2 15 oz can cannellini beans; drained |
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