Description
A cozy and filling chicken stew with potatoes, bacon, and vegetables that warms the soul and comforts the heart.
Ingredients
Units
Scale
Main Ingredients
- 1 lb Boneless skinless chicken thighs (Bone-in can be used as well.)
- 4 slices Thick cut bacon (For best flavor.)
- 1 medium Yellow onion
- 2 medium Carrots
- 2 stalks Celery
- 3 cloves Garlic (Minced.)
- 2 medium Potatoes (Yukon gold or red) (Cut into chunks.)
- 4 cups Chicken broth
- 1/2 cup Dry white wine (Optional.)
- 1 tbsp Tomato paste (Just a spoonful.)
- 2 tbsp Flour (For thickening.)
- 1 leaf Bay leaf
- 1 tsp Dried thyme
- 1 tbsp Fresh parsley (For garnish.)
- to taste Salt and pepper
- splash Cream or butter (Optional, for extra richness.)
Instructions
Preparation
- In a cold pot, add the chopped bacon and turn the heat to medium. Let it render and crisp, then scoop out the bacon leaving some fat in the pot.
- Pat the chicken thighs dry and season with salt and pepper. Sear them in the bacon fat until browned. Remove from pot.
- Add chopped onion, carrots, and celery to the pot. Cook until softened, then add minced garlic for the last minute.
- Stir in the tomato paste and flour and cook for 1-2 minutes to eliminate the raw taste.
- Deglaze with dry white wine (if using) and allow to bubble for a minute.
- Add chicken broth, bay leaf, and thyme. Bring to a gentle simmer.
- Return the chicken to the pot. After about 15-20 minutes, add the potato chunks.
- Simmer until the chicken is tender and the potatoes are just cooked through. Adjust seasoning with salt and pepper.
- Finish with reserved bacon and fresh parsley before serving.
Notes
Make-ahead tip: tastes better the next day! Store in an airtight container for up to 4 days. For freezing, let cool completely before storing. Can keep for about 3 months.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dinner, Main Course
- Cuisine: American
Nutrition
- Calories: 450
- Sugar: 5
- Sodium: 800
- Fat: 20
- Saturated Fat: 6
- Carbohydrates: 35
- Fiber: 4
- Protein: 30
