Creamy Chicken Stew with Bacon & Parmesan (video)

20 prep + 1 30 cook

cups

The best recipe for creamy chicken stew with bacon bits, white wine, and parmesan cheese! Hearty, aromatic, delicious, and super easy to make!

Start by preheating a large soup pot over medium high heat. Add a drizzle of cooking oil (I prefer avocado). Once the oil is hot, add half the cubed chicken and season it lightly with salt and pepper.
Fry the chicken for 5 to 7 minutes, until it’s nicely browned all over. Remove the first batch of chicken into a separate bowl, then fry the second half. Frying the chicken in batches will prevent it from stewing and allow it to become golden brown.
After frying the chicken, add the quartered mushrooms. Fry them without any extra oil for a few minutes to allow the water to evaporate. Fry the mushrooms until they’re golden brown, then remove from the pot.

Add the diced bacon into the pot, along with a few tablespoons of salted butter. Fry the bacon bits for a few minutes, then add in the onion, carrots and celery.
Cook this mixture for 8 to 10 minutes, until the onion is tender and translucent. Add in the garlic, thyme, rosemary, basil, oregano, salt, and black pepper. Stir and cook for another minute.
Pour in the white wine and simmer for 6 to 8 minutes, until the wine is nicely reduced.
Sprinkle in the flour next and make sure it’s very well combined with the mirepoix mixture. Cook for 1 minute.

Pour the chicken broth/stock into the pot and return the fried chicken and mushrooms. Stir everything together thoroughly.
Bring the stew up to a simmer, then reduce the heat to low, cover the pot, and simmer for 30 to 45 minutes, stirring occasionally.

Next, add in the cubed potatoes. Press the potatoes down into the liquid so they’re completely submerged. Turn up the heat and bring the stew back up to a simmer, then cover and reduce again and cook for an additional 30 minutes, or until the potatoes are cooked.

Last, pour in the cream, add the parmesan cheese, and the fresh parsley. Cook the stew just until it simmers, then remove it from the heat.
Enjoy this hearty and warming chicken stew with bacon with a side of toasted baguette, fresh biscuits or even rice. I recommend adding extra parmesan cheese on top, some more fresh parsley, and freshly ground black pepper.

For a thicker stew: if you prefer to have less liquids in your stew, simply reduce the amount of chicken broth down to 2 ½ to 3 cups instead of 4 cups.
For a thicker gravy: if you love to have lots of super thick gravy, increase the amount of flour you add from ¼ cup to 1/3 cup or even ½ cup. This will make the stew super thick!
Vegetable Ideas: try adding your favorite stew vegetables to the mix. Chopped green beans, parsnips, green peas, and corn are just a few you can also include.

If you want to replace the white wine, substitute it with 1 cup of chicken broth or stock combined with the juice from 1 lemon, about 3 to 4 tablespoons. Pour this mixture of stock and lemon juice as you would the wine and let it reduce, then continue with the recipe.