Chicken, Bacon and Potato Stew

  • Difficulty: Medium
  • 50 minutes
  • 4 servings
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.

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

Steps

  1. 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. Season with salt and pepper. Turn the low to medium and fry for 5 minutes more. Set aside.
  3. 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. Add the onion. Cook and stir until tender. Add the garlic and bacon. Stir them in.
  5. 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. Add the canned tomatoes, and 1 tablespoon of fresh parsley. Season with salt and pepper. Crush the tomatoes using the spatula.
  7. Add the potatoes and beef stock. Bring to a boil, then cover with the lid. Simmer for 25 minutes.
  8. 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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