Tuscan Italian Chicken Stew

Ingredients:

Method:

Beans:
- Soak Beans for 3 hours in warm Water, Tea, and Baking Soda.
- In a pot simmer Beans for 1 hour, in same Water used to soak Beans. Drain, and rinse Beans.
Chicken:
- In a fry pan on medium high heat, add Olive Oil, allow to get hot. Add Chicken, lightly season with Salt, Pepper, and Garlic Plus. Sauté for 3 minutes, (until browned). Turn Chicken, sauté for 3 minutes, or until browned. Reduce heat to medium, Remove Chicken, set aside.
- Reduce heat to medium. Add Olive Oil to fry pan, then add, Tomato Paste, sauté for 2 minutes. Add Garlic, sauté for 30 seconds. Deglaze fry pan with Wine, allow Wine to mostly reduce. Add contents of fry pan to Chicken.
Stew:
- In a large bottomed pot on medium high heat, add Olive Oil. Add Onions, and Chili, lightly season with Salt, Pepper, and Garlic Plus. Sauté for 5 minutes, (until Onions start to caramelize). Add Celery, lightly season with Salt, Pepper, and Garlic Plus. Sauté for 4 minutes, (until heavy Celery smell). Add Carrots, lightly season with Salt, Pepper, and Garlic Plus. Sauté for 4 minutes.
- Add Chicken Stock, Tomatoes, Bay Leaves, Add in Oregano, Thyme, and Rosemary, Salt, and Pepper.
- Add in Chicken, cover, simmer for 1 hour. Add Beans to Stew.
Roux:
- In a fry pan on medium heat add butter, allow to melt, and get hot. Keep heating Butter for 3 minutes, (until frothing slows). Add Flour, sauté for 3 minutes.
- Remove Stew from heat, add in Roux, mix well, then add in Cheese.