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Dinner for 5

Chicken Vegetable Stew with bacon

Bacon, chicken, vegetables, potatoes, mushrooms, and green beans simmer in a rich tomato broth.

$3.12per serving $$
65 minstart to table
5servings

AmericanDairy-freeHigh-proteinDinnersCold-weather comfortWinter

Ingredients

  • 1/2 tbsp olive oil
  • 150 g /5oz bacon
  • 750 g / 1.5lb boneless skinless chicken thighs
  • 1/2 tsp salt and pepper
  • 3 cloves garlic
  • 1 onion
  • 3 carrots
  • 2 stalks celery
  • 1 1/2 cups red wine
  • 4 tbsp flour
  • 3 cups beef stock/broth
  • 400 g / 14oz crushed tomato
  • 2 tsp worcestershire sauce
  • 1/2 tsp salt and pepper
  • 1 1/2 tsp dried thyme
  • 2 dried bay leaves
  • 350 g / 12 oz baby potatoes
  • 200 g / 6oz mushrooms
  • 150 g / 5 oz green beans

Steps

  1. Heat the oil in a large Dutch oven over medium heat, then cook the bacon for 5 minutes.
  2. Season the chicken with salt and pepper, add it to the pot, and brown for 6 minutes.
  3. Add the garlic, onion, carrots, and celery, then cook for 5 minutes.
  4. Stir in the flour, pour in the wine, and cook for 2 minutes while scraping the pot.
  5. Add the broth, tomatoes, Worcestershire sauce, thyme, bay leaves, potatoes, and remaining salt and pepper.
  6. Cover and simmer for 25 minutes, then add the mushrooms and green beans and simmer for 10 minutes more.
  7. Remove the bay leaves and cook until the chicken reaches 165 F and the vegetables are tender.

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