Ingredients
- Bacon 4 slices
- 2 parsnips (if sml) 1 if med
- 3-4 carrots (depending on size)
- Mushrooms (as desired)
- 2 stalks of celery
- 1 c a.p.f
- 3-4 chicken breasts
- 1 onion
- 1 bay leave
- Some tyme
- 2 tablespoons butter
- 2 tablespoons flour
- 2 c white wine
- 1/2 box of chicken stock
Preparation
Step 1
1. Start with a bit of e.v.o.o. Add the bacon to the pot and brown and let render some of it's fat.
2. Thinly slice the parsnips, celery and carrots. Slice mushrooms as desired. Chop your onion.
3. Once the bacon is cooked remove from the pot.
4. Drudge the chicken in the flour (which should be salted and pepperd). Place in the pot with using the bacon fat to brown the chicken. Once browned remove from pan.
5. If required add a little more evoo. Then add the veggie into the pot. Add salt and pepper. Add the bay leave and tyme.
6. Make a well in the middle of the veggies and make your flour/ butter rue. Once cooked add the wine and stock.
7. Add your chicken back in.
8. Cook until your stew is thick and the chiken is cooked through.
Serve with egg noodles or rice.