Fresh Veggie & Chicken StewFresh Veggie & Chicken Stew
Fresh Veggie & Chicken Stew
Fresh Veggie & Chicken Stew
Chicken Farmers of Canada
Chicken Farmers of Canada
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Recipe - Williams Lake
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Fresh Veggie & Chicken Stew
Prep Time20 Minutes
Servings4
Cook Time40 Minutes
0
Ingredients
1 (3-4-pound) chicken cut into 9 pieces
8 slices bacon
3 shallots thinly sliced
1 cup carrots peeled and cut on a bias
1 cup creamer potatoes cut in half
1 cup diced cabbage
2 cloves minced garlic
¼ cup brandy
1 cup red wine
1 cup chicken stock
10 sprigs of thyme
2 tbsp butter
1 tbsp flour
½ cup crimini mushrooms cut in half stem removed
2 tbsp olive oil
Salt & Pepper
Directions

Preheat the oven to 250 degrees F.

Heat the olive oil in a large Dutch oven. Add the bacon and cook over medium heat for 8 to 10 minutes, until lightly browned. Remove the bacon to a plate with a slotted spoon.

Meanwhile, lay the chicken out on paper towels and pat dry. Liberally sprinkle the chicken on both sides with salt and pepper. When the bacon is removed, brown the chicken pieces in batches in a single layer for about 5 minutes, turning to brown evenly. Remove the chicken to the plate with the bacon and continue to brown until all the chicken is done. Set aside.

Add the carrots, shallots, cabbage, 2 teaspoons salt, and 1 teaspoon pepper to the pan and cook over medium heat for 10 to 12 minutes, stirring occasionally, until the onions are lightly browned. Add the garlic and cook for 1 more minute. Add in 1 tbsp butter and flour and cook for another 2 minutes until flour is browned. Add the Cognac and reduce for 5 minutes. put the bacon, chicken, and any juices that collected on the plate into the pot. Add the wine, chicken stock, potatoes and thyme and bring to a simmer. Cover the pot with a tight fitting lid and place in the oven for 30 to 40 minutes, until the chicken is just not pink. Remove from the oven and place on top of the stove.

In a medium sauté pan, add the remaining 1 tablespoon of butter and cook the mushrooms over medium-low heat for 5 to 10 minutes, until browned. Add to the stew. Bring the stew to a simmer and cook for another 10 minutes. Season to taste. Serve hot.

To serve place vegetable nicely on plate with two pieces of chicken and spoon sauce over top of chicken.

20 minutes
Prep Time
40 minutes
Cook Time
4
Servings

Shop Ingredients

Makes 4 servings
1 (3-4-pound) chicken cut into 9 pieces
Not Available
8 slices bacon
Western Family - Bacon - Natural
Western Family - Bacon - Natural, 375 Gram
$4.98 was $7.29$1.33/100g
3 shallots thinly sliced
Shallots - Fresh, Bulk
Shallots - Fresh, Bulk, 20 Gram
$0.20 avg/ea$1.01/100g
1 cup carrots peeled and cut on a bias
Carrots - Bulk, Fresh
Carrots - Bulk, Fresh, 100 Gram
$0.53 avg/ea$0.53/100g
1 cup creamer potatoes cut in half
Western Family - Yellow Mini Creamer Potatoes
Western Family - Yellow Mini Creamer Potatoes, 680 Gram
$4.49 was $4.99$0.66/100g
1 cup diced cabbage
Cabbage - Green, Fresh
Cabbage - Green, Fresh, 1.95 Kilogram
$5.55 avg/ea$0.28/100g
2 cloves minced garlic
Garlic - White, Bulk
Garlic - White, Bulk, 1 Each
$0.63
¼ cup brandy
Not Available
1 cup red wine
Fantino & Mondello - Red Wine Salametti
Fantino & Mondello - Red Wine Salametti, 175 Gram
$8.99$5.14/100g
1 cup chicken stock
Western Family - Chicken Broth 25% Less Sodium
Western Family - Chicken Broth 25% Less Sodium, 946 Millilitre
$1.89 was $2.39$0.20/100ml
10 sprigs of thyme
Western Family - Fresh Thyme
Western Family - Fresh Thyme, 20 Gram
2 for $4
$2.00 was $2.79$10.00/100g
2 tbsp butter
Western Family - Salted Creamery Butter
Western Family - Salted Creamery Butter, 454 Gram
rewards logoFree with 4000 Points Redeemed
$6.69$1.47/100g
1 tbsp flour
Western Family - All Purpose Flour, White
Western Family - All Purpose Flour, White, 2.5 Kilogram
rewards logoFree with 4600 Points Redeemed
$6.49$0.26/100g
½ cup crimini mushrooms cut in half stem removed
Mushrooms - Crimini - Bulk Fresh
Mushrooms - Crimini - Bulk Fresh, 1 Pound
$5.39/lb$1.19/100g
2 tbsp olive oil
Not Available
Salt & Pepper
Not Available

Directions

Preheat the oven to 250 degrees F.

Heat the olive oil in a large Dutch oven. Add the bacon and cook over medium heat for 8 to 10 minutes, until lightly browned. Remove the bacon to a plate with a slotted spoon.

Meanwhile, lay the chicken out on paper towels and pat dry. Liberally sprinkle the chicken on both sides with salt and pepper. When the bacon is removed, brown the chicken pieces in batches in a single layer for about 5 minutes, turning to brown evenly. Remove the chicken to the plate with the bacon and continue to brown until all the chicken is done. Set aside.

Add the carrots, shallots, cabbage, 2 teaspoons salt, and 1 teaspoon pepper to the pan and cook over medium heat for 10 to 12 minutes, stirring occasionally, until the onions are lightly browned. Add the garlic and cook for 1 more minute. Add in 1 tbsp butter and flour and cook for another 2 minutes until flour is browned. Add the Cognac and reduce for 5 minutes. put the bacon, chicken, and any juices that collected on the plate into the pot. Add the wine, chicken stock, potatoes and thyme and bring to a simmer. Cover the pot with a tight fitting lid and place in the oven for 30 to 40 minutes, until the chicken is just not pink. Remove from the oven and place on top of the stove.

In a medium sauté pan, add the remaining 1 tablespoon of butter and cook the mushrooms over medium-low heat for 5 to 10 minutes, until browned. Add to the stew. Bring the stew to a simmer and cook for another 10 minutes. Season to taste. Serve hot.

To serve place vegetable nicely on plate with two pieces of chicken and spoon sauce over top of chicken.