Chicken Stew

Chicken Stew

from Dianne...

4-6 serving of boneless, skinless chicken breasts and/or thighs, cut into chunks

¾ c. flour mixed with 1 tsp. salt and ½ tsp. pepper

6-8 slices bacon, diced

2 med onions, diced

6 med carrots peeled and chunked or 1-1½ lb baby carrots

6-8 potatoes, peeled and quartered

1 c. red wine (cabernet or white zinfandel works well)

1 can Campbell’s Chicken & Dumpling or Chicken Gumbo soup

1 32 oz. boxed or homemade chicken stock

1 tsp garlic salt

½ tsp pepper

Divide the uncooked bacon into thirds.  In either a large skillet or the pot you’ll be cooking the stew in, brown the first batch of bacon, remove the bacon from the pan, then brown the onions in the drippings.  Remove the onions.  Wash the pan. (so the drippings don’t  burn.) 

Brown the next batch of bacon, and while it cooks dredge half the chicken in the flour, salt and pepper mixture.  After removing the bacon, brown the chicken.  Remove the chicken.  Wash the pan and repeat with the remaining bacon and chicken. 

This time, don’t wash the pan, but instead add some of the chicken stock and scrape up all the brown bits so they get into the stew.  (You can do this after each step of browning, but I only do it the last time to make it a little healthier.)  

Put all the ingredients into a large pot.  If needed, add water to almost cover all ingredients.  It’s okay of a few aren’t completely covered.  Cover the pot and simmer 1½ -2 hours.  Once it’s done cooking, you will want to thicken the stew.  I use a few tablespoons of cornstarch in cold water, but flour in cold water will work also – use whichever you prefer.

Notes: 

Darker red wine will definitely change the color and taste of the stew – again, use whichever you prefer. 

I love the taste of boneless thighs instead of breasts in this recipe, but they tend to completely shred so there are no chunks of meat left – not bad, just don’t go looking for chunks of meat. 

When I can’t find Chicken and Dumpling or Chicken Gumbo soup I use Chicken and Rice or Chicken and Stars. 

If you use red or Yukon Gold potatoes you don’t have to peel them.