A Proper Pot of Chicken Stew
Shared by: Shannon Nourishing Days
Ingredients
Directions
Add diced bacon and butter to a Dutch oven. Melt butter and render bacon over low heat until the bacon has rendered all of its fat. Turn heat up to medium and add carrots, celery, and onions and a generous pinch of salt. Saute for approximately five minutes or until vegetables are beginning to soften.
Add potatoes and chicken stock - just enough to cover all of the vegetables by about an inch.Season with salt and pepper and cover. Bring to a simmer and reduce heat. Cook for 20-30 minutes or until potatoes and all other vegetables are tender. Add cubed chicken and thyme.
Make a slurry from the flour (or cornstarch) and cream by adding the two to a bowl and whisking well to combine or shaking in a pint-sized jar. Slowly pour in slurry while stirring stew constantly. Bring to a gently boil, stirring frequently, until cream and flour are well incorporated and the broth begins to just thicken up a bit. You are looking for rich and creamy, not thick and gravy-like.
Remove from heat and taste for seasoning, adding salt and pepper as needed. Serve piping hot.