Heat a large, heavy-bottomed pot over medium-high heat and add 2 Tbsp oil.
Toss diced chicken in flour and add to pot, searing until lightly browned.
Remove chicken from pot and reduce heat to medium, add remaining 2 Tbsp oil and add onion, celery, carrot and turnip, sautéing until onions are translucent, about 5 minutes.
Add red pepper, jalapeno and garlic and sauté 1 minute more.
Add white wine and molasses and bring to a simmer. Add back chicken, then stir in cider, tomatoes, beans, chicken stock and bay leaves.
Cover chili and simmer for about a 45 minutes, until vegetables are tender and chicken is cooked through.
Add salt to taste, a dash of cinnamon and Szechuan pepper (or white pepper) until desired flavour is achieved.
Serve over cooked white or brown rice. (I prefer brown)
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