Country Chicken Stew
This recipe warms my bones just thinking about it. A different take on the classic beef stew, this Country Chicken Stew is just delicious. I always have the things necessary to make this stew in my house and it requires little effort and time. The perfect meal on a chilly day. I know this one will make its way into your recipe books!
Country Chicken Stew
- 4 slices bacon after cooking, diced
- 1 small onion diced
- 1 tsp . dried oregano
- 2 cans cream of chicken soup I prefer the reduced fat kind
- 1 ½ soup cans of water
- 4 medium potatoes I like to use red potatoes, unpeeled, peeled & cut into chunks
- 2 medium carrots or a handful of baby carrots, diced
- 1 cup frozen cut green beans
- 1 ½ cups cooked chicken cubed
In large pot over medium heat, cook bacon slices until crisp. Transfer to paper towels to drain; set aside. Reserve hot drippings in pan.
In the hot drippings cook the onion and oregano until onion is tender.
Add soup, water, potatoes and carrots. Heat to boiling, stirring occasionally. Reduce heat to low. Cover and cook 15 minutes, stirring occasionally.
Stir in the beans. Cover, cook 10 minutes. Stir in diced bacon and chicken and heat through. Serve!
A note regarding the bacon
I like to liquefy bacon when I cook it in a pan. Yes, liquefy. I’ve done it. If you are incapable of cooking bacon in a pan like me then I have a solution: If you don’t already own a microwave bacon tray then you need to invest in one. When I prepare bacon on it for breakfast, I layer it between paper towels on the tray but for this recipe (or any others that require the drippings) I omit the paper towel. The drippings pool in the tray and I then pour them into the pan. This has saved me a lot of money and frustration and smoke in my kitchen over the years. I’ve never set it on fire though…knock on wood.
Andrea can always be found with a new craft in front of her, a form of technology on her right and a coffee on her left. This is how she survives suburbia with her two crazy toddlers in tow.