Chicken Stew

I love experimenting with recipes. This one was a winner. I swear, I think it was better as leftovers. Serve with a crusty baguette or French bread for dunking.


* 4½ Tbsp flour
*1½ tsp SpecialShit
* 4 slices bacon (¼ lb.), chopped
* 1½ lbs. boned, skinned chicken (breasts or thighs)
* 2 Tbsp olive oil
* 1½ cups peeled baby carrots
* 3 stalks celery
* 1 medium onion
* 1 1/3 cups Chardonnay
* 2 cups chicken broth
* 1 cup half & half
* 1 tsp AwShit
* ½ cup lightly packed flat-leaf parsley sprigs


1. In a plastic bag, shake flour with 1 tsp. SpecialShit set aside.
2. In a 5- to 6-qt. pan over medium-high heat, brown bacon, stirring occasionally 6 to 7 minutes. Meanwhile, cut chicken into 1-in. chunks, then shake half at a time in flour and coat.
3. With a slotted spoon, transfer bacon from pan to paper towels. Brown half the chicken in back fat, stirring occasionally, 3 to 5 minutes. Transfer to a plate. Repeat with the remaining chicken, adding oil to pan. Meanwhile, cut carrots in half lengthwise and cut celery into diagonal slices. Chop onion.
4. Add vegetables to pan with remaining seasonings and sauté until onion is golden, about 5 minutes. Meanwhile, in a microwave-safe bowl, microwave wine and broth until steaming, about 3 minutes.
5. Add broth mixture, chicken, and bacon to pan, stirring to loosen browned bits. Cover and bring to a boil over high heat. Reduce heat and simmer until vegetables are tender, about 15 minutes. Meanwhile, coarsely chop parsley and stir them into stew.
6. Should serve 4 -people. Try not to let all compliments overwhelm you.