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Ingredientes
- 4 ½ tbsp flour
- ¾ tsp salt
- ½ tsp pepper
- 1 tsp herbes de Provence
- 4 slices cooked bacon, crumbled
- 6 or 7 boneless, skinless chicken thighs
- 2 tbsp olive oil
- 11/2 cups peeled baby carrots
- 3 stalks celery, chopped into bite-sized pieces
- 1 medium onion, diced
- 2 potatoes, quartered and not peeled (I used red bliss)-optional
- 1 1/3 cups Chardonnay
- 2 cups chicken broth
- ½ cup flat-leaf parsley, chopped
- ¼ cup fresh tarragon, chopped
- ¼ cup fresh thyme-optional
Direcciones
- In a plastic bag or bowl, shake flour with ½ tsp salt, ¼ tsp pepper and herbes de Provence. In a Dutch oven or 5qt. pot, brown bacon over medium heat, then remove to a plate. Cut the chicken into 1 inch chunks and shake with the flour mix. Brown the chicken in the bacon fat and transfer to a plate, about 5 to 7 minutes.
- Add the oil to the pot, if needed and add chopped carrots, onion, celery and potatoes with remaining salt and pepper. Sauté until onion is golden over medium heat. Meanwhile, microwave the wine and broth until steaming, about 3 minutes. Add the broth, chicken and bacon to the pot, stirring to loosen browned bits and cover. Bring to a boil over high heat, and then reduce heat to simmer until vegetables are tender, about 15 to 20 minutes. Add chopped parsley, tarragon and thyme to the stew and serve with crusty bread.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 497g | |
| Recipe makes 6 servings | |
| Calories 360 | |
| Calories from Fat 133 | 37% |
| Total Fat 14.84g | 19% |
| Saturated Fat 3.91g | 16% |
| Trans Fat 0.03g | |
| Cholesterol 34mg | 11% |
| Sodium 792mg | 33% |
| Potassium 1079mg | 31% |
| Total Carbs 36.53g | 10% |
| Dietary Fiber 8.8g | 29% |
| Sugars 12.32g | 8% |
| Protein 11.85g | 19% |
