ANDOUILLE, CHICKEN AND CHICKPEA STEW

2 slices thick cut bacon, cut into 1/4-inch dice
2 tablespoons olive oil
5 garlic cloves, minced
3 fresh jalapeño chiles, seeded and minced
1 red bell pepper, cut into 1/4-inch dice
1 fresh poblano chile, ribs and seeds discarded and chile cut into 1/4-inch dice
1 medium onion, cut into 1/4-inch dice
1/3 cup chopped carrots, cut into 1/4-inch dice
1 - 22 ounce can crushed tomato
1 small fennel bulb, stalks cut off and discarded and bulb cut into 1/4-inch dice
2 tablespoon ground cumin
1 tablespoon coarse ground black pepper
2 Turkish bay leaves or 1 California
2 1/2 cups white wine, divided
4 cups chicken stock
2 tablespoons olive oil
6 Cloves garlic, peeled and smashed with side of knife
3/4 pound andouille sausage
2 pound chicken thighs and legs with skin and bones (about 4; preferably organic)
1/2 teaspoon salt
1/4 teaspoon black pepper
2 - 15 ounce cans chick peas (garbanzo beans)
Queso Fresco

Heat large pot or dutch oven over medium low heat. Add bacon and cook, stirring, until just browned, about 3 minutes. Add 2 tablespoons olive oil until hot, then stir in garlic and jalapeños and cook, stirring, 1 minute.

Increase heat to moderately high and stir in bell pepper, poblano, onion, carrot, and fennel, then cook, uncovered, stirring frequently, until vegetables are browned, about 15 minutes. Stir in tomatoes, bay leaves, and spices and cook, stirring, 1 minute. Add 1 cup wine and deglaze by boiling, scraping up any brown bits from bottom of pot, until most of liquid is evaporated, about 2 minutes.

Preheat oven to 325 degrees. Place a colander over a bowl and scoop vegetables into colander. Pour 1/2 cup white wine over vegetables. Set vegetables aside and keep warm.

Add 2 tablespoons olive oil to dutch oven. Place over medium heat. Add smashed garlic to oil and cook for one minute. Meanwhile salt and pepper chicken legs. Place chicken legs in hot oil and garlic and brown on all sides. Add andouille sausage. Pour juices from vegetables over chicken. Add one cup white wine and 6 cups chicken broth to pot. Cover and place in 325 degree oven for 1 hour.

Remove chicken and sausage from dutch oven and rest until cool enough to handle. Set dutch oven with juices over low heat. Add vegetables and chick peas to broth and simmer.

Slice sausage on the diagonal into 1/4" slices. Tear all meat from chicken bones. Add sausage and chicken to broth in dutch oven. Heat to a boil and serve with queso fresco.