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Home Stuffed Cream Cheese Jalapenos With Bread

Chicken Stew Recipe

Ingredients

How to make it

  • 1) Season chicken liberally with S-n-P
  • 2) In a large pot (stock pot, if you have one) render the fat from bacon pieces over medium heat heat. Once crispy, strain bacon and fat. Reserve bacon pieces and fat separately. Wipe out pot to remove any remaining / clinging bacon bits (they will continue to char and give your stew a burnt taste, otherwise). Return 2 T of bacon fat to pot, and heat over high.
  • 3) When the bacon fat is quite hot, add chicken thighs one-at-a-time without crowding the bottom of the pan. Brown each thigh on both sides, but do not completely cook the chicken through, as it will be added back to the pot later to finish. This can take quite a while depending on how many thighs / how large the pot. Set browned chicken aside.
  • 4) To the pot, add 1T bacon fat, and when hot, the onion, celery, chard stems, and carrots. Season with S-n-P. Sweat vegetables for 5 minutes.
  • 5) Add diced parsnips and garlic. Continue to saute vegetables until they begin to soften, about 5 minutes more.
  • 6) While vegetables soften, in a separate pan or skillet, add 2 T of bacon fat. When hot, add mushrooms and season with S-n-P. Continue to saute until mushrooms have given up their water and are richly browed. Add mushrooms to stock pot.
  • 7) Add 1 pt. chicken stock and herbs to pot.
  • 8) Dice chicken into bite-size chunks and add to the pot.
  • 9) Add chard leaves to the pot, and "fold in" so that the heat of the stew can wilt the chard. Simmer 15 minutes to allow chard to release whatever water it will, and to ensure the chicken is fully cooked before tasting.
  • 10) Add half-and-half to pot, season stew to to taste.
  • 11) If the stew is too thick, add chicken stock. If the stew is not thick enough, make a paste with the butter and flour, and stir in 1T at-a-time. Give each addition a minute or two to thicken the stew before adding more.
  • 12) Serve with starch of your preference (we usually go with steamed white rice, but egg noodles are great with this, too). Garnish with bacon bits.

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  • essentialingredients 14 years ago
    Looks good - I'd like to try this. Looks like it makes an awful lot, I wonder, have you tried freezing it? If so, did that work OK or should I cut down the recipe?
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The Cook

homeofficedad Philadelphia, PA

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