CHICKEN STEW
WITH TOMATOES & NAVY BEANS

Makes 6 servings

This hearty stew is a convenient dish that freezes and reheats well. The key to achieving the fullest flavor is browning the chicken to a deep golden brown. An improperly heated pan produces chicken with pale, flabby skin. When the pan is heated until the oil smokes, the skin will crisp and brown.

The bacon adds a lot of flavor as well. However, if you wanted to leave it out altogether, substitute about two tablespoons canola oil. Finally, to really cut the fat, you can remove the skin from the chicken after you have seared it.

6 slices bacon, diced

6 chicken thighs, bone in and skin on, about 2½ pounds

Coarse salt and freshly ground black pepper

All-purpose flour for dredging

1 large onion, chopped

6 garlic cloves, finely chopped

1 (28-ounce) can whole, stewed tomatoes

2 cups homemade chicken stock or reduced-fat, low-sodium chicken broth

¾ cup dry red wine

½ cup chopped fresh basil

2 tablespoons chopped fresh oregano

2 (15-ounce) cans navy beans, rinsed and drained

• Heat a large saucepan over medium-high heat. Add the bacon and cook until crisp, stirring occasionally. Using a slotted spoon, transfer the bacon to a plate lined with paper towels to drain.

• Season the chicken with salt and pepper to taste. Dredge the chicken in the flour, shaking to remove the excess. Without crowding add the chicken to the saucepan and sauté until brown, 3 to 5 minutes per side. Transfer the chicken to a medium bowl.

• Remove all but 2 tablespoons drippings from the sauté pan. Reduce the heat to medium; add the onion and sauté until soft and translucent, about 5 minutes. Add the garlic and sauté until fragrant, 45 to 60 seconds.

• Return the cooked and drained bacon and add the stewed tomatoes, chicken stock, and red wine. Bring to a boil, scraping any browned bits on the bottom of the pan. Return the chicken and any accumulated juices. Cover, reduce the heat to low, and simmer until the chicken is tender and the juices of the chicken run clear when pierced with a knife, about 20 minutes.

• Add the basil, oregano, and beans, and simmer 10 minutes longer. Taste and adjust for seasoning with salt and pepper. Serve immediately.