• 4 slices bacon, 1/2 inch dice
• 6 bone-in chicken thighs
• kosher salt and fresh cracked black pepper to taste
• all purpose flour: enough for dredging plus 3 tablespoons
• 1 large or 2 medium yellow onions, chopped (1 cup)
• 5 cloves garlic, minced
• (2) 14 1/2 ounce cans whole tomatoes

• 2 cups low-sodium chicken stock
• 3/4 cup dry red wine
• 1/2 cup fresh basil, chopped
• 1 tablespoon dried oregano
• (2) 15 ounce cans cannellini beans, rinsed and drained
• 1 bunch endive, trimmed and cleaned

Crush tomatoes and their juice in a large bowl with a potato masher and set aside. Cook chopped bacon until crisp over medium heat in a Dutch oven. Remove bacon and drain on paper towels. Lightly salt and pepper chicken thighs on both sides. Dredge chicken in flour, shaking off excess. Brown in bacon drippings, 3 minutes per side. Remove chicken to a plate and set aside. Pour off all but 2 tablespoons of grease, if necessary. Add onions to the pot and sauté for 3 minutes. Add garlic and sauté 1 minute more. Sprinkle 3 tablespoons of flour into the pot and stir for 1 minute. Add cooked bacon, the crushed tomatoes, chicken stock, wine, basil, oregano and stir to combine. Add salt and pepper to taste. Place the chicken thighs in the sauce. Cover the Dutch oven and simmer until chicken is cooked through, about 20 minutes. Add the rinsed cannellini beans and simmer 10 more minutes. Add the endive and simmer 10 minutes, until tender.