White Chicken Stew

Step 1: Chicken Prep ... Remove the chicken from the refrigerator and cut into pieces. I usually cut the breasts into 3 pieces, and the thighs into 2 pieces. You basically want them about the same size; so, they cook evenly. Let them come to room temperature; then, season well with salt and pepper on both sides. Again, you can use bone in pieces, which does add a lot of flavor to the dish; but, it isn't necessary. I wrote this for boneless pieces, which seems to the popular choice.

Step 2: Flour ... Add the flour and Italian seasoning to a small bowl and mix to combine. Dredge the chicken in the flour mix; then, shake to get rid of excess flour. TIP: A nice trick - Add the flour to a small brown paper lunch bag, add the chicken and shake. No mess, No bowl, Easy clean up!

Step 3: Bacon ... Add a drizzle of olive oil to a large stock pot, and bring to medium heat. Add the bacon, and render it slowly, until it is crisp and golden brown. Once the bacon is cooked, remove to a plate lined with paper towel to drain. And keep those bacon drippings.

Step 4: Chicken ... Add a little oil (about 1 tablespoon) to the pot with the bacon drippings, and saute the chicken pieces until golden brown on each side; on medium to medium high heat. You probably want to do this in 2-3 batches, so the pot is not over crowded. Otherwise the chicken would steam vs brown. Then, remove the chicken to the plate with the bacon; as you prepare the vegetables. Don't worry if it seems like the bottom of the pot is getting browned or burnt. The brown bits are all flavor.

Step 5: Vegetables ... To that same pot, add a bit more oil, about 2 teaspoons (only if necessary); then, add the celery (including the leaves), parsnips, potatoes, and a pinch of both salt and pepper; saute 5 minutes until everything is combined, and the vegetables begin to soften. Next, add the garlic, onions, and mushrooms, and saute another couple of minutes, mixing to combine all the ingredients. You don't want the garlic to burn.

Step 6: Sauce ... Add the wine to deglaze the pot, scraping up all the bits from the bottom of the pan. Then, add the chicken broth, thyme, rosemary, and the bay leaves. I like to tie the herb sprigs together, so they are easy to remove. Mix until everything is combined. Bring up to a light boil, then reduce to low, cover, and simmer, about 20 minutes until the vegetables are tender. Check for seasoning once again; you may need a bit more salt or pepper.

Step 7: Chicken, Bacon, and Beans ... Add the chicken and bacon back in; and, the cannellini beans, I use 2 cans, but, if you don't like as many beans, just add 1. Mix to combine; and cook another 15-20 minutes to heat through; and finish cooking the chicken. At this point, remove the thyme and rosemary sprigs, and the bay leaves.

Step 8: Thicken and Finish ... Usually, I find the stew thick enough; as I serve it with crusty bread to soak up all the good sauce. However, you may want to thicken the stew a bit more. Simply, add a little chicken stock to some flour and mix to combine. Slowly add a tablespoons of the slurry at a time, and bring to medium heat. It will thicken right up. Finish by adding half the parsley, basil, and half the of the scallions; and mix to combine.

Step 9: Serve and ENJOY! ... Transfer to a large serving bowl; or you can serve it right in the pot. Garnish with the remaining parsley and scallions. Serve with a loaf of crusty bread and a salad. Great for a Sunday night dinner.