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1
Put beans in a three-quart sauce pan, cover to one inch above the beans with cold water and bring to boil.
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2
Turn off heat, cover pot, let the beans stand in hot water for an hour.
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3
Drain off water, cover beans with fresh water and bring to boil.
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4
Turn down heat and simmer beans, partly covered until they are tender, about 50 to 60 minutes.
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5
Drain beans, preserving liquid.
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6
Cook bacon in large skillet over medium heat, stirring frequently until it is browned but not crisp, about 10 minutes.
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7
Using a slotted spoon, put bacon on paper towels to drain, leaving fat in skillet.
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8
Pat chicken pieces dry, season with salt and pepper and dredge them in flour, shaking off any excess.
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9
Heat bacon fat over medium-high heat.
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10
When it is hot, add chicken pieces and cook them, in batches if necessary, turning them once until they are golden brown and crisp -- about 15 minutes.
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11
Remove chicken to Dutch oven and pour off all but two tablespoons of the fat from bacon.
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12
Return cooked bacon to pan.
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13
Add onion, celery and garlic and cook until they are wilted, about five minutes.
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14
Increase heat to high, add wine, bring to boil, scraping up the brown bits from bottom of pan.
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15
Pour mixture over chicken, cover pot, cook over medium-high heat for three minutes.
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16
Add beans, thyme, rosemary, salt and pepper to taste and two cups of reserved bean cooking liquid.
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17
Stir well, bring to boil, turn down heat and simmer, covered, for about 15 minutes, until chicken is done.
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18
Beans may absorb some of the liquid; add more bean juice so there is plenty of sauce.
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19
Taste and adjust seasoning.
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20
Put chicken, beans and sauce into serving dish and sprinkle with diced tomato and parsley.
