In a large pot or Dutch oven, brown chicken in 3 tablespoons of Bacon Up. Season with salt and pepper, remove from pot and set aside.
Cook onion, carrot and celery in remaining Bacon Up for about 3 minutes or until onion is slightly softened.
Stir in 3 tablespoons of flour, seasonings and salt & pepper to taste. Cook over medium heat about 2 minutes.
Add potatoes, sweet potatoes, red pepper, white wine, browned chicken and broth. Bring to a boil, reduce heat and simmer covered for 30 minutes.
Remove lid and stir in green beans and cream. Thicken if desired and simmer an additional 10 minutes, uncovered. (To thicken: In a Mason jar, combine remaining 2 tablespoons flour and 1 cup water or broth. Shake very well to ensure there are no lumps and add a little at a time to boiling stew to reach desired consistency.)