Chicken White Bean Stew

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6 chicken thighs with bones and skin

6 tbsp flour

1 tbsp butter

6 pieces bacon

1 whole onion, diced

3 garlic cloves

1 red pepper, diced

1 green pepper, diced

1 cup baby carrots

1/2 cup green beans, chopped

3 organic tomatoes, chopped

1/4 cup port wine

2 cans white beans

1 cup chicken broth

salt, pepper, cayenne, oregano, garlic powder, paprika to taste

fresh thyme, parsley garnish

Brown bacon and reserve a small amount of the fat. Dredge the chicken in the flour and spices. Brown the chicken in the fat until thoroughly browned. Remove the chicken and add the butter and scrape the bits off the bottom of the pan. Sauté the onions, garlic, green and red pepper, and carrots in the butter for 3 minutes. Add the port wine, and burn the alcohol off. Then add tomatoes and beans. Chop the bacon and add it to the stew and top the stew with the browned chicken. Add chicken broth until it just covers the chicken. Simmer for  20-30 minutes and add more seasoning to taste. Top with fresh parsley and a small amount of fresh thyme and serve with bread or tortillas. Enjoy!

 

 

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