RETURNING SOON

Lauren's Chicken Stew

IMG2734
Comfort Food
skill level
Moderate
time
60-120min
servings
4
cost
$
Contributed by :
A taste of Chicken Thighs, Bacon, and Shallots.
share
ingredients
  • For the Stew:
  • 2 tablespoons Butter
  • 4 Chicken Thighs
  • 6 ounces Bacon (chopped)
  • 4 sprigs Thyme
  • 2 sprigs Rosemary
  • 2 Bay leaves
  • 1 1/2 cups Marsala
  • 1 cup Chicken Stock
  • 3 Shallots (diced)
  • 3 Garlic cloves (minced)
  • 3 Carrots (peeled and chopped)
  • 2 stalks Celery (chopped)
  • 1/2 cup Veal Stock
  • 8 ounces Button Mushrooms (quartered)
  • 1 tablespoon Tomato Paste
  • For the Sausage:
  • 1 tablespoon Butter
  • 1 link Blood Sausage (sliced)
  • For the Crispy Skin:
  • 2 cups Canola Oil
  • 2 ounces Chicken Skin (cut into small pieces)
kitchenware
step-by-step directions We've Made Cooking As Easy As 1-2-3! printer friendly version 
  • 1
    2 tablespoons Butter
    4 Chicken Thighs
    6 ounces Bacon (chopped) 
    4 sprigs Thyme
    2 sprigs Rosemary
    2 Bay leaves
    1 1/2 cups Marsala
    1 cup Chicken Stock
    3 Shallots (diced)
    3 Garlic cloves (minced)
    3 Carrots (peeled and chopped)
    2 stalks Celery (chopped)
    1/2 cup Veal Stock
    8 ounces Button Mushrooms (quartered)
    1 tablespoon Tomato Paste
    For the Stew: In a pressure cooker, melt butter over medium heat. Season chicken with salt and pepper and sear skin side down with the bacon until golden. Add the other ingredients, cover and cook for 30 minutes. Once cooked, shred chicken, throw away bones and place back into stew, adjust seasoning.
  • 2
    1 tablespoon Butter
    1 link Blood Sausage (sliced) 
    For the Sausage: In a skillet, melt butter, add sausage and sauté until cooked.
  • 3
    2 cups Canola Oil
    2 ounces Chicken Skin (cut into small pieces)
    For the Crispy Skin: Heat oil to 350 degrees, toss chicken skin in until crispy, drain on paper towels and season.
  • 4
     
    Spoon chicken stew into a bowl and top with crispy skin and blood sausage.