Chicken Winter Stew
This vegetable laden Chicken Winter Stew is especially good on a cold winter’s night. This old-fashioned chicken stew is very good, and hearty. One generous sized bowl will warm you up from head to toe. Served with chunks of warm crusty bread, who could ask for anything more?
- 8 slices quality bacon, cut into ½” pieces
- 2 pounds chicken breasts, boneless/skinless cut into 2″ pieces
- 1 teaspoon fresh garlic, minced
- ¼ cup all-purpose flour
- 1 can (10 ¾ oz) chicken broth
- 2 cups whole fresh mushrooms, trimmed
- ¼ cup fresh parsley, chopped
- 1 cup red wine (or chicken broth)
- 8 small red potatoes, cut in halves or quarters
- 8 medium carrots, peeled and cut into 1″ pieces
- 3 medium onions, peeled and quartered
- 1 cup green beans, cut into 1″ pieces
- 1 teaspoon coarsely ground black pepper
- 1 teaspoon dried thyme leaves
- Salt to taste (optional)
- Pre-heat oven to 375° F.
- Prepare all the vegetables.
- Cut the bacon and chicken.
- Cook bacon over medium-high heat for 5 minutes in Dutch oven.
- Add chicken and garlic and continue cooking, stirring occasionally until chicken is browned (8 to 10 minutes).
- While chicken is cooking, whisk the flour and chicken broth together in a medium bowl.
- Stir flour mixture into browned chicken in the Dutch oven and blend completely.
- Add all remaining ingredients and stir to mix.
- Cover and bake for 75 to 90 minutes or until vegetables are tender when pierced by a fork.
- Adjust seasoning – add salt to taste.
- Serve with hot buttered biscuits or warm crusty French bread.