Chicken Stew With Spinach, Potatoes & Porcini
- Ready In:
- 1hr 45mins
- Ingredients:
- 14
- Yields:
-
6 thighs
- Serves:
- 4-6
ingredients
- 1⁄2 ounce dried porcini mushrooms
- 1⁄4 cup extra virgin olive oil
- 2 slices pancetta (1/8 inch thick)
- 6 skinless bone-in chicken thighs (about 2-1/4 lb.)
- kosher salt & freshly ground black pepper
- 1 large yellow onion, cut into 1/4-inch dice
- 2 small garlic cloves, minced
- 1⁄4 cup dry sherry or 1/4 cup dry white wine
- 2 large yukon gold potatoes, peeled and cut into 1/2-inch dice (1 lb. total)
- 2 sprigs fresh thyme, plus 1-1/2 tsp. chopped
- 1 1⁄2 cups low-salt canned chicken broth, more if needed
- 2 tablespoons sherry wine vinegar or 2 tablespoons balsamic vinegar
- 1 cup coarse fresh breadcrumb (about 1-1/2 oz.)
- 2 cups baby spinach leaves (about 2 oz.)
directions
- Soak the porcini in 1-1/2 cups boiling water for 20 minute Strain them (reserving the soaking liquid) and chop them.
- Heat 2 Tbs. of the oil in a large Dutch oven or heavy soup pot over medium heat.
- Add the pancetta or bacon and cook, stirring occasionally, until crisp, about 7 min.; transfer to a plate lined with paper towels.
- Season the chicken well with salt and pepper.
- Add half of the thighs to the pan and brown them well, 2 to 3 minute per side. Transfer to a large plate. Brown the remaining thighs and reserve with the rest.
- Add the onion and half of the garlic to the pan and season well with salt. Cook, stirring with a wooden spoon and scraping up any browned bits, until the onion softens and darkens slightly, about 7 minute
- Add the chopped porcini and cook for another 1 minute.
- Pour in the sherry and cook, stirring occasionally, until it's almost completely reduced, about 2 minute
- Add the potatoes, thyme sprigs, chicken broth, reserved porcini water, and vinegar and bring to a boil over high heat.
- Adjust the heat to maintain a gentle simmer, cover the pan, and cook until the potatoes are just tender, about 15 minute
- Discard the thyme sprigs.
- Purée 1-1/2 cups of the chunky potato mixture in a blender. Return the puréed mixture to the rest of the broth, nestle in the chicken (and add any accumulated juices), and cover the pot with the lid slightly ajar.
- Stew the chicken thighs at a bare simmer, turning them occasionally, until they're cooked through (check by slicing through the bottom of one of the thighs to the bone), about 30 minute.
- Meanwhile, in a large nonstick skillet, heat the remaining 2 Tbs. oil over medium heat.
- Add the remaining garlic, sauté until it starts to color, about 20 seconds, and then add the breadcrumbs. Cook, stirring often, until they turn golden brown, about 6 minutes.
- Stir in 1/2 teaspoons of the chopped thyme, season lightly with salt and pepper, and transfer to a plate lined with paper towels.
- When the chicken is done, fold in the spinach and stir until wilted, about 1 minute.
- Stir in the remaining 1 teaspoons chopped thyme and the pancetta; season well with salt and pepper.
- Serve immediately, sprinkled generously with the breadcrumbs.
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RECIPE SUBMITTED BY
nsomniak6
Lancaster, 78
<p>I have been tattooing professionally for 10 years. <br />I had my first baby in March 2005. He's the best thing that ever happened to me! <br />Update: Since this post, I had twins in May 2007. Unfortunately one was born with a Congenital defect called Diaphragmatic Hernia. She has been in the hospital since she was born and as of today it has been almost 8 months. As soon as we come home, I plan to start getting back in the kitchen, but it has been the last thing on my mind as of late. <br />2nd Update: My daughter has been home for a year now and she's been doing really well. She's still has a long way to go, but she's strong as an ox!</p>