Spicy Chicken Whatchacallit

I made this today after staring at a can of beans all week. It's the first time I've tried a roux.

Ingredients
Blonde roux
1/2 yellow onion chopped
1 cup chopped tomatoes
1 can dark red kidney beans
1 can butter beans
1 small can tomato sauce
1 cup wine
2 boneless skinless chicken thighs or breasts
Spices

Tools
Fry pan or skillet
Heavy bottom pot (chili pot)or dutch oven
Spatula
Pancake flipper
Paring knife
Bowls
Spoon
Cutting board

Make a blonde roux out of flour and butter. I took the easy way and melted 2/3 cup butter in a fry pan and added 1/2 cup flour, slowly. Stir it all the time with a spatula and it slowly turns this awesome honey brown colour. I slipped the roux out of the fry pan and into its own bowl.
Rinse the fry pan.

Chop the onion and saute over high heat in the chili pot, taking care the onion doesn't burn. Add the tomatoes, drain one can of beans and add them. Add the other can of beans along with its water. Add the wine. Turn down the heat.
Slice your chicken meat, season with garlic, black pepper and onion salt. Saute the chicken in the fry pan until the it's golden brown, add it to the chili pot. Stir in the roux. How much depends on how thick you like your stew. Add your spices to your prefered spice level. I used Zataran's Cajun spice mix, maybe 4 tsp. I just shake and taste. You could use chili powder or curry powder. Even just some more black pepper.
Bring to a boil, then lower the heat to a simmer. Cover and simmer for at least 3 hours.

Serve with tortilla chips and mexican cheese blend or oyster crackers and blue cheese. Maybe just with a dollop of good sour cream?

Robert Vela 's box rose goes good with this. Hey, be nice, I had a coupon.