Chicken Stew
This chicken stew is made from Juicy chicken thighs, broth-soaked potatoes and carrots, a lick of salty bacon, with leafy greens and herbs.
- Prep time
- 15 min
- Cook time
- 1 hr 45 min
- Yield
- 8 servings
- Difficulty
- HARD
Ingredients
- 1 tbsp butter
- 75 g 1/3 cup cubed bacon lardons or thick cut bacon
- 750 g 11/2 lbs chicken thighs, skinless and boneless, each thigh cut in half
- 1 onion
- 2 carrots cut into large pieces
- 2 stalk celery (diced)
- 2 clove garlic (pressed)
- 150 ml 3/4 cup dry white wine
- 2 tbsp flour (heaped)
- 1 litre / 4 cups chicken stock
- 2 large potatoes cut into large pieces
- 2 bay leaves
- 1 tbsp fresh thyme leaves or 1 tsp dried thyme
- 50 g 60g / 3/4 - 1 cup kale (stems removed)
- 1 tbsp fresh chopped parsley
- Salt and pepper to taste
- 125 ml 1/2 cup double cream (optional)
Instructions
- 1
Cook the bacon in 1 tbsp of butter( if using bacon lardons) in a large Dutch Oven over medium heat. Omit the butter if using fatty bacon (especially true for the US readers). Drain excess bacon fat but 2 tbsp. Add the chicken thighs and cook until sealed on the outside. Remove the chicken and bacon to a plate and set aside till needed.
- 2
To the same pan add the sliced chopped onion and celery and and cook for 5 minutes over medium low heat, add sliced garlic and cook for 1 minute longer.
- 3
Add 2 heaped tablespoons of flour and mix, then add the white wine gradually while scraping down the bottom of the pot, add the chicken stock and bring to a simmer.
- 4
Return the chicken and bacon to the pot and add the potatoes and carrots, cut in large chunks, bay leaves and thyme, cover with a lid and cook covered in the preheated oven at 180C/350F for 45 minutes.
- 5
Take out of the oven, remove the lid and add the kale, stir to combine, cook for 15 minutes longer uncovered.
- 6
Once the stew is cooked, stir in double/heavy cream if desired. Sprinkle with chopped parsley before serving.