Lately, I am trying to cook things that are easy and that I can freeze for heat-and-eats during the week. After working a 15-hour day Monday to Friday, the last thing I want to do is come home and start a dinner from scratch. This is one of those perfect recipes, that can be made in bulk and frozen. I take it one step further and also cook a huge pot of rice, portion it into sandwich bags and pop them in the freezer as well. Mid week dinners are easy in our home!
I like to use chicken thighs for this recipe cause they a soft and juicy. You could take a whole chicken and portion it into 8 pieces if you prefer. Any flavoursome mushrooms can be used - just not white button ones - they have no flavour and are chewy. Pancetta can also be used if you prefer to that of smoky bacon, just make sure you use nice thick chunky cubes.
Chicken, Bacon & Mushroom Stew
Serves 4
1.5kg chicken thighs, skin removed
2 Tbsp flour
1 Tbsp olive oil
200g thick smoky bacon, cubed
1 large yellow onion, chopped
2 cloves garlic, chopped
200g brown chestnut mushrooms, quartered
2 cups chicken stock
1 cup white dry white wine
1/2 cup cream
1 Tbsp parsley, chopped
1 Tbsp dried tarragon
Salt & pepper to taste
Place flour in a plastic bag and season with salt & pepper. Add chicken pieces. Tie the bag tight and shake wildly so flour coats the chicken evenly, then set aside. Add half the oil to a deep pan and heat on medium. Add chicken and brown evenly on all sides, then remove and set aside.
Add remaining oil to the pan and saute, bacon, onion, garlic and mushrooms until brown. Remove from pan and set aside. Add stock and wine to the pan and scrape all drizzle off the bottom. Return chicken and cook covered for 25 minutes.
Add the bacon, onion, mushroom mix, cream, parsley, tarragon, salt and pepper and simmer uncovered for 8 minutes until reduced and thickened.
Enjoy
~ Michelle ~
eatloveplaywithfood
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