This stew was on a recent cover of Cooking Light.  It said “Make This Cover.”  And I did.  It was excellent!  Easy to make and tons of flavor.  Great comfort food.

4 slices bacon
4 large or 5 medium chicken thighs, bone in, skin removed
kosher salt
1 small white onion, diced
1 heaping cup sliced carrots (3 carrots)
1 heaping cup sliced celery (3 stalks)
2 cloves garlic, pressed or minced
4 c.  Swanson chicken broth, divided
1/2 t. dried thyme
12 oz. potatoes, diced bite-sized (2 large or 3 medium)
1 – 1/2 T. cornstarch
2 c. packed fresh baby spinach, barely chopped

Cook bacon in Dutch oven over just a little higher than medium heat until almost crisp
Remove bacon from pan and drain on paper towels
Pour bacon drippings in heatproof bowl
Dice up bacon and set aside

Spoon 1T. drippings (try to get the brown bits) back into pot
Add chicken and brown all sides
Transfer chicken to a plate and set aside

Add another 1T. drippings to pot
Add onion, carrot, and celery
Saute until onions are cooked but not brown (a few minutes)
Add garlic and saute 30 more seconds

Stir in about 1 c. stock, scraping pan to loosen brown bits
Add onion mixture, bacon, remaining 3 c. stock and 3/4 t. kosher salt

Cover and simmer 20 minutes
Add potatoes, cover and simmer additional 20 minutes, until chicken is very tender
Remove pot from heat

Transfer chicken to plate, cover loosely with plastic wrap and let cook slightly
Meanwhile, draw out a half cup of liquid and pour into small bowl to cool a few minutes
Whisk 1 – 1/2 T. cornstarch into the cooled liquid and pour back into the pot
Shred chicken into bite sized pieces and add to pot

Set pot back on medium heat and bring back up to a low simmer
Stir frequently, and liquid will thicken

Add spinach, stirring, until spinach just wilts

Remove from heat, let rest 10 minutes, then serve

Delicious with rustic bread


Adapted from Cooking Light




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