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Top down view of chicken stew in a large pot with carrots potatoes and herbs
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5 from 1 vote

Chicken Stew

This chicken stew is made from juicy chicken thighs, broth-soaked potatoes and carrots, a lick of salty bacon, with leafy greens and herbs.
Prep Time15 minutes
Cook Time1 hour 45 minutes
Total Time2 hours
Course: Dinner
Cuisine: European
Keyword: chicken stew
Servings: 8 people
Author: Julia Frey of Vikalinka

Equipment

Ingredients

  • 1 tbsp butter
  • 75g / 1/3 cup cubed bacon lardons or thick cut bacon
  • 750g / 1½ lbs chicken thighs skinless and boneless, each thigh cut in half
  • 1 onion
  • 2 carrots cut into large pieces
  • 2 stalks celery diced
  • 2 cloves garlic pressed
  • 150ml / 3/4 cup dry white wine
  • 2 tbsp flour heaped
  • 1 litre / 4 cups This is an affiliate link.chicken stock
  • 2 large potatoes cut into large pieces
  • 2 This is an affiliate link.bay leaves
  • 1 tbsp fresh thyme leaves or 1 tsp dried thyme
  • 50g - 60g / 3/4 - 1 cup kale stems removed
  • 1 tbsp fresh parsley chopped
  • salt and pepper to taste
  • 125ml / 1/2 cup double cream optional

Instructions

  • Cook the bacon in 1 tbsp of butter (if using bacon lardons) in a large Dutch Oven over medium heat. Omit the butter if using fatty bacon (especially true for the US readers). Drain excess bacon fat but 2 tbsp. Add the chicken thighs and cook until sealed on the outside. Remove the chicken and bacon to a plate and set aside till needed.
  • To the same pan add the sliced chopped onion and celery and and cook for 5 minutes over medium low heat, add sliced garlic and cook for 1 minute longer.
  • Add 2 heaped tablespoons of flour and mix, then add the white wine gradually while scraping down the bottom of the pot, add the chicken stock and bring to a simmer.
  • Return the chicken and bacon to the pot and add the potatoes and carrots, cut in large chunks, bay leaves and thyme, cover with a lid and cook covered in the preheated oven at 180C/350F for 45 minutes.
  • Take out of the oven, remove the lid and add the kale, stir to combine, cook for 15 minutes longer uncovered.
  • Once the stew is cooked, stir in double/heavy cream if desired. Sprinkle with chopped parsley before serving.

Nutrition

Calories: 329kcal | Carbohydrates: 20g | Protein: 23g | Fat: 16g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 112mg | Sodium: 635mg | Potassium: 713mg | Fiber: 2g | Sugar: 4g | Vitamin A: 3565IU | Vitamin C: 21mg | Calcium: 61mg | Iron: 2mg