Chicken Stew

Classic Chicken Stew is a comforting weeknight dinner made with classic ingredients like chicken thighs, bacon, onion, thyme and carrots.

4 slices bacon, chopped
5 chicken thighs, boneless, skinless
1 yellow onion, chopped
2 stalks celery, sliced thinly
2 cloves garlic, minced
2 carrots, peeled and sliced
1 tsp. sea salt
½ tsp. black pepper, coarse ground
1 tsp. dried thyme
4 Tbsp. butter
¼ cup all-purpose flour, unbleached
6 cups chicken broth
1 cup white wine
2 Yukon potatoes, cut into 2" chunks

Preheat the oven to 325°F (165°C/140°C fan, Gas Mark 3).

In a large Dutch oven, cook the bacon on medium heat until crispy then remove, leaving the fat behind.

Add in the chicken, cooking until browned, 3-4 minutes on each side.

Remove the chicken from the pot and add in the onions, celery, garlic, carrots, salt, pepper and thyme. Cook for 2-3 minutes.

Add the butter to the pot, then when melted add the flour and whisk well until the flour is absorbed.

Whisk in the chicken broth (making sure all the brown bits from the bottom of the pot are removed) then add in the white wine, potatoes, chicken and bacon. Bring to a simmer.

Move (uncovered) to the oven and cook for an additional 45-50 minutes.