Simmered Creamy Chicken

Inspired by a Donna Hay recipe, this is a very tasty dish that is a touch above a plain old chicken stew. Best of all, it is easy, can use a variety of seasonal veggies, and it only takes about 30-40 minutes. My family (toddler included!) gobbles this up every time I make it.

Simmered Creamy Chicken Stew

Ingredients 

• 500g chicken meat, cut into 1 1/2" cubes (I use the frozen Nina & Hager brand)
• 4 slices bacon
• 1 1/2 cups peeled potatoes, chopped into 1/2" cubes
• 3 leeks, including a portion of the green ends, chopped
• 3 cloves garlic
• 1 1/2 cups chopped mushrooms
• 1 cup chopped veggies of your choice (I recommend carrots, green peas, spinach or kale)
• flour for dusting
• 3 cups chicken stock
• 1 cup dry white wine
• ½ - 1 cup cream
• 6 sprigs fresh thyme

Directions

1. Cook the bacon on low heat until the fat is rendered and bacon is crisp. Set aside the bacon and reserve the fat.
2. In a soup pot, sauté the leeks and garlic in a little bacon fat and olive oil, about 2 minutes.
3. Dust the chicken pieces with flour and add to the pan. fry both sides until chicken is a little golden, about 3-4 minutes
4. Add mushrooms and fry another minute.
5. Pour in the wine and deglaze the pan, scratching up all the sticky bits of flour of the bottom.
6. Add the thyme, stock, potatoes, and veggies.
7. Bring to a boil and simmer for 20- 30 minutes or until potatoes are cooked. Stir often, and add a little more stock to cover the potatoes if necessary. While the stew is simmering, cut the cooked bacon into bits.
8. Stir in the cream, and heat on low another 1-2 minutes.
9. Taste the soup and add salt and pepper to taste. I recommend lots of fresh ground pepper!
10. Ladle into bowls. Garnish with the bacon bits. Serve with a slice of fresh bread or Yorkshire pudding.