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Chicken, Bacon and Potato Stew

You just stumbled upon a warming and satisfying stew for the whole family. You need to first sear the chopped chicken breast before cooking it with the veggies. Pan-cooking all the ingredients together until the beef stock is reduced will let the aromas and flavors mingle. The result is a meaty savory dinner.
You just stumbled upon a warming and satisfying stew for the whole family. You need to first sear the chopped chicken breast before cooking it with the veggies. Pan-cooking all the ingredients together until the beef stock is reduced will let the aromas and flavors mingle. The result is a meaty savory dinner.

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Ingredients

1 tablespoon vegetable oil
10 ounces of chicken breast, chopped
salt
pepper
1 tablespoon butter
1 teaspoon fennel seeds
1 medium onion, diced
2 garlic cloves, finely chopped
4 ounces of bacon, diced
2 tablespoons of tomato paste
2 medium carrots, sliced
1 small red bell pepper, chopped
1 celery stick, chopped
1 tablespoon dried oregano
1 cup canned tomatoes
2 tablespoons of fresh parsley, chopped
3 medium potatoes
4 cups of beef stock
1 tablespoon parmesan, grated
1 tablespoon fresh dill

Ingredients

Steps

1
Done

Heat 2 teaspoons of vegetable oil in a skillet over medium-high heat and add the chicken breast. Cook and stir until it starts changing color.

2
Done

Season with salt and pepper. Turn the low to medium and fry for 5 minutes more. Set aside.

3
Done

Start melting the butter in a skillet over low heat. Add the remaining teaspoon of vegetable oil and the fennel seeds. Cook and continuously stir until the butter melts.

4
Done

Add the onion. Cook and stir until tender. Add the garlic and bacon. Stir them in.

5
Done

Add the tomato paste and stir it in. Add the carrot, bell pepper, and celery. Stir them in. Add the dried oregano and stir it in.

6
Done

Add the canned tomatoes, and 1 tablespoon of fresh parsley. Season with salt and pepper. Crush the tomatoes using the spatula.

7
Done

Add the potatoes and beef stock. Bring to a boil, then cover with the lid. Simmer for 25 minutes.

8
Done

Remove the lid, add the cooked chicken breast, parmesan, the remaining tablespoon of parsley, and the dill. Stir them in, cover again, with the lid, and simmer for 5 more minutes.

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Nutritional Chart

457 kcal
Calories
30 g
Protein
20 g
Fat
42 g
Carbohydrates

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Andrei Gusty

Well, I love to eat! I guess I always did. Tasty foods, traditional foods, fast-foods, healthy foods and, again, not so healthy ones. You name it.

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