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Ingredients
Scale
- 1 1/2 lbs skinless, boneless chicken breast or thighs, cubed
- Salt and pepper, to taste
- 10 to 12 small white mushrooms, quartered
- 1/2 lb smoked bacon, diced (about 8 slices)
- 2 tbsp butter
- 1 large onion, diced
- 3 to 4 large carrots, chopped
- 2 celery sticks, chopped
- 6 garlic cloves, finely minced
- 1 tbsp fresh thyme
- 1 tbsp fresh rosemary, chopped
- 1 tsp dried basil
- 1 tsp dried oregano
- 1 1/2 to 2 tsp sea salt
- Ground black pepper, to taste
- 1 cup white wine (such as Chardonnay or Sauvignon Blanc)
- 1/4 cup all-purpose flour
- 3 to 4 cups chicken broth
- 3 large golden potatoes, peeled and cubed
- 1 cup cream or half-and-half
- 1 cup grated parmesan cheese
- 1/4 cup fresh parsley, chopped
Instructions
- Heat a large soup pot and add oil. Season half the chicken with salt and pepper, fry until golden, then set aside.
- In the same pot, cook bacon and butter until crispy, add onion, carrots, and celery. Cook until onion is translucent.
- Stir in garlic, herbs, and spices. Add white wine and simmer until reduced, then mix in flour.
- Add chicken broth, return chicken and mushrooms, and simmer for 30-45 minutes.
- Stir in cubed potatoes, cover, and cook until tender for about 30 minutes.
- Add cream, parmesan, and parsley, cooking until just simmering.
Notes
For a thicker stew, reduce chicken broth to 2 ½ to 3 cups.
To achieve a richer gravy consistency, increase flour to 1/3 to 1/2 cup.
Consider adding vegetables like green beans or peas for extra nutrition.
- Prep Time: 20 minutes
- Cook Time: 1 hour 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Calories: 450
- Sugar: 3
- Sodium: 700
- Fat: 25
- Saturated Fat: 12
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 32
- Fiber: 4
- Protein: 25
- Cholesterol: 100