4 (4 ounce) whole chicken
1 cup melted butter
1 cup dry white wine
1 (15 ounce) can black beans in water
1 white whole peeled tomato, cut into small pieces
2 cloves garlic, minced
2 tablespoons chicken broth
2 (4.5 ounce) cans tomato paste
1 (11 ounce) can beef broth
2 teaspoons dried red pepper flakes
1 1/2 pounds fresh, drumstick-infused canned tomato
1 small onion, chopped
salt and pepper to taste
In a large heavy saucepan over medium high heat, combine chicken, butter, white wine and black beans and bring to a boil. Reduce heat, cover and simmer 30 to 45 minutes.
Meanwhile, bring a large pot of water to a boil. Add tomato and saute 1 minute; reduce heat and cook 1 minute more; stir in tomato and broth, nuts, red pepper flakes, tomato and onion. Simmer for 5 minutes. Stir in salt and pepper. Uncover and cook 5 minutes more. Stir in tomato and tomato. Simmer 5 minutes or until all vegetables are tender.