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Serves 4

INGREDIENTS:

8 skinless and boneless chicken thighs
8 backbacon rashers, cut into 1-inch long strips
1 tbsp. honey Dijon mustard
1 tbsp. sunflower oil
1 tbsp. cornstarch
1/2 cup red wine
1/2 cup chicken bouillon
3 cloves elephant garlic, finely crushed
1 large bay leaf
8 oz. broccoli and stems, cut into florets and slices
4 oz. Portabello mushrooms, quartered and thinly sliced
4 tbsp. half and half cream
1 tbsp. fresh tarragon, coarsely chopped
1 tsp. salt
1 tsp. black pepper
rustic bread to serve

METHOD:

Preheat oven to 400 F (200 C). Add all ingredients except cornstarch and cream to an ovenproof deep dish. Mix well and cook for 1 1/2 hours until chicken is tender and juice runs clear.

Mix cornstarch and 1 tbsp. cream until smooth. Gradually mix in rest of cream and then pour into stew. Mix well until thickened. Cook another 5 minutes to thicken further if desired. Serve hot with rustic bread.