“Total comfort food, a wonderful hearty stew on a cold winter night. My family loves this stew! Serve with crusty rolls. This tastes even better the following day.”
1hr 25mins

Ingredients Nutrition


  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.

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