Another good one!

Ok so I've been sort of on the look out for years now for a chicken cacciatore recipe that did not involve peppers (which Rob despises) or mushrooms (which although we both will eat on occasion in certain dishes, it's not an ingredient we like showcased). Last weekend while getting my Food Network fix I finally saw one that not only left out the stuff I knew wouldn't fly in my house, but it also looked EASY and FAST and ECONOMICAL. :D I made it tonight and it's a winner!!!

If you want the original recipe click here. Otherwise see below for my subtle variation:

about 3 slices bacon, chopped or snipped with kitchen shears (approx 1/2 cup)
3 scallions, thinly sliced
1 tsp chopped fresh rosemary
1 lb chicken thighs, each cut into 4 pieces
Garlic powder
1/2 tsp celery salt
1/2 cup white wine
1 (14oz) can diced tomatoes
2 bay leaves
1/2 tsp sugar
1 (14oz) can cannellini beans

1. Put bacon, sliced scallions and chopped rosemary into a pan with a sprinkle of garlic powder and fry for a couple minutes.
2. Add bite-sized chicken pieces, stirring well, and sprinkle in the celery salt.
3. Pour in the wine and let it come to a bubble before adding the tomatoes, bay leaves and sugar. Put the lid on and let the pan simmer for 20 minutes.
4. Drain and rinse the canned beans and add them to the pan. Warm through and serve.

Really good over rice! :)