Sorry for the late post guys! Between moving and just general life craziness it’s been difficult to find the time. This chicken stew is great though. It takes a fraction of the time of traditional beef stew and it is a little bit lighter as well. The bacon and sage give it some of the traditional richness and flavor.
I love this simple celadon plate I picked up from Bunny McBride right before I left Iowa; the celadon really sets off whatever you place on it. It is a bit difficult to find his pieces because he doesn’t have a large online presence. You can check or contact AKAR if you were looking to buy or if you we looking to check out a few more of his pieces click here.
Chicken Stew
1 tsp garlic oil
1 chicken breast diced
2 slices of bacon, sliced
4 medium carrots sliced
2 medium-small potatoes or 1 large, diced small
1/4-1/2 tsp rosemary
1/4 tsp thyme
1/4 tsp sage
1/2c red wine
fresh cracked pepper and salt to taste
1 and 1/2c water or chicken broth
1 tbsp cornstarch
rice to serve with (about 1c dry)
- Heat oil on med-high and brown the chicken. Add in bacon and carrots and cook until bacon is cooked.
- Add in seasonings and wine. Cook 3-4 min then add in 1c of water/broth. Stir the 1 tbsp of cornstarch into the 1/2c water/broth and add in until the broth thickens until your happy with the consistency.
- Add in the potatoes and cook until done (about 15 min, also start your rice now). Adjust seasoning and serve!
