Chicken Stew

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

  • Servings: 4
  • Difficulty: Chop, toss in a pot and cook
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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)

  1. Heat oil on med-high and brown the chicken. Add in bacon and carrots and cook until bacon is cooked.
  2. 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.
  3. Add in the potatoes and cook until done (about 15 min, also start your rice now). Adjust seasoning and serve!