Chicken Stew with Tomatoes and Beans

One of the hallmarks of a great dish is layering of flavors. And, Kathy's Chicken Stew with Tomatoes and Beans has got it.  The layering of flavors in this dish is nothing short of genius.  Simple ingredients are married together to become a pot of complex, deliciousness.  


From the bacon fat, to the sauteed vegetables to the delicately torn basil, each bite of the carefully constructed stew contains the essence of all of the ingredients.  Not to mention, the chicken thighs stay so tender that they melt in your mouth.  This one is definitely a keeper!  


6 bacon slices or salt pork (optional)
8-10 chicken thighs
flour
1 large onion, diced
2 14.5 oz. cans crushed tomatoes
1 14.5 oz. can low salt chicken broth
3/4 cup dry red wine
1/2 cup chopped fresh basil
1 tbsp. dried oregano
2 15oz. cans cannellinni beans
2 carrots, cut in small rounds 
honey or agave nectar


In a large, heavy pot, add chopped bacon over medium-high heat until crisp.  With a slotted spoon, transfer bacon to a paper towel.  Sprinkle chicken with salt and pepper, then dredge in flour.  Add chicken to drippings in pot (use olive oil if no bacon) and saute until brown, 3 min. per side.  Transfer chicken to a large bowl with slotted spoon.  Add chopped onion and garlic to pot and saute 4 minutes.  Add bacon, tomatoes, chicken broth, wine, basil and oregano.  Bring to a boil.  Add a dash of honey.  Return chicken and its juices to pot.  Cover and simmer until chicken is cooked through, about 20 minutes.  Add cannellini, simmer for 10 minutes longer.  Season to taste with salt and pepper.