The Best Creamy Chicken Stew with bacon, white wine, & parmesan!

By Tatyana's Everyday Food · 75 min

Ingredients

Instructions

1. Preheat a large soup pot over medium-high heat and add a drizzle of oil.
2. Add half the cubed chicken, season lightly with salt and pepper, and brown for 5 to 7 minutes until golden all over. Remove to a bowl and brown the rest the same way.
3. Add the quartered mushrooms to the dry pot and fry until golden brown, letting their water evaporate. Remove from the pot.
4. Add the diced bacon with a few tablespoons of salted butter and fry for a few minutes. Add the onion, carrots and celery and cook for 8 to 10 minutes until the onion is tender and translucent.
5. Stir in the garlic, thyme, rosemary, basil, oregano, salt and black pepper and cook for 1 more minute.
6. Pour in the white wine and simmer for 6 to 8 minutes until reduced.
7. Sprinkle in the flour and stir well into the vegetables. Cook for 1 minute.
8. Pour in the chicken broth, return the chicken and mushrooms, and stir thoroughly.
9. Bring to a simmer, then lower the heat, cover and simmer for 30 to 45 minutes, stirring occasionally.
10. Add the cubed potatoes and press them under the liquid. Raise the heat to return to a simmer, then cover, lower the heat and cook for 30 more minutes, until the potatoes are cooked.
11. Stir in the cream, parmesan and parsley and heat just until simmering. Remove from the heat.

Summarized from Tatyana's Everyday Food's video. Watch it for the details.

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