A new family favorite that is rich and filling — and surprisingly easy to make.
- 2 tbsp olive oil
- 6 boneless, skinless chicken thighs
- 2 applewood smoked bacon rashers (raw), cut into 1-inch pieces
- 1 garlic clove, minced (optional)
- 1 large yellow onion, thinly sliced, then chopped into quarters
- 5 oz crimini mushrooms, cut into eighths
- 14.5 oz crushed tomatoes
- 3 medium carrots, peeled and cut into 1/2-inch chunks
- 1/3 cup dry white wine
- 1 tsp chopped fresh thyme (optional)
- 2 tbsp Italian parsley, finely chopped
- 1/2 tsp garlic powder (or one fresh clove)
- Salt and white pepper to taste
- Preheat oven to 400’F. Make sure there is rack space to fit the casserole pot and lid.
- Trim excess hard fat from chicken and check thighs for shards of bone. Cut each thigh into four pieces.
- In an overproof, lidded casserole pot, heat oil over medium heat, then add chicken, bacon, onion, and mushrooms and cook, stirring occasionally, for 5-6 minutes, or until chicken is seared and golden.
- Add garlic or garlic powder and cook over low heat, stirring constantly, for 1 minute.
- Add tomatoes, carrots, thyme (if using) and wine. Pour 1 1/2 cups water over the stew and stir well. Bring everything to a simmer then cover with lid and bake in oven for 40-45 minutes, or until the chicken is tender.
- Scatter with fresh parsley and serve.