Chicken Stew With Spinach, Potatoes & Porcini Recipe

Name: Chicken Stew With Spinach, Potatoes & Porcini
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12 ounce dried porcini mushrooms; ¼ 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; ¼ cup dry sherry or ¼ 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 ½ 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.)

Servings: persons

12 ounce dried porcini mushrooms
¼ 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
¼ cup dry sherry or ¼ 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 ½ 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.)

1
Soak the porcini in 1-1/2 cups boiling water for 20 minute Strain them (reserving the soaking liquid) and chop them.
2
Heat 2 Tbs.
3
of the oil in a large Dutch oven or heavy soup pot over medium heat.
4
Add the pancetta or bacon and cook, stirring occasionally, until crisp, about 7 min.
5
; transfer to a plate lined with paper towels.
6
Season the chicken well with salt and pepper.
7
Add half of the thighs to the pan and brown them well, 2 to 3 minute per side.
8
Transfer to a large plate.
9
Brown the remaining thighs and reserve with the rest.
10
Add the onion and half of the garlic to the pan and season well with salt.
11
Cook, stirring with a wooden spoon and scraping up any browned bits, until the onion softens and darkens slightly, about 7 minute
12
Add the chopped porcini and cook for another 1 minute.
13
Pour in the sherry and cook, stirring occasionally, until it's almost completely reduced, about 2 minute
14
Add the potatoes, thyme sprigs, chicken broth, reserved porcini water, and vinegar and bring to a boil over high heat.
15
Adjust the heat to maintain a gentle simmer, cover the pan, and cook until the potatoes are just tender, about 15 minute
16
Discard the thyme sprigs.
17
Puree 1-1/2 cups of the chunky potato mixture in a blender.
18
Return the pureed 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.
19
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.
20
Meanwhile, in a large nonstick skillet, heat the remaining 2 Tbs.
21
oil over medium heat.
22
Add the remaining garlic, saute until it starts to color, about 20 seconds, and then add the breadcrumbs.
23
Cook, stirring often, until they turn golden brown, about 6 minutes.
24
Stir in 1/2 teaspoons of the chopped thyme, season lightly with salt and pepper, and transfer to a plate lined with paper towels.
25
When the chicken is done, fold in the spinach and stir until wilted, about 1 minute.
26
Stir in the remaining 1 teaspoons chopped thyme and the pancetta; season well with salt and pepper.
27
Serve immediately, sprinkled generously with the breadcrumbs.

666

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 12 ounce dried porcini mushrooms, ¼ cup extra virgin olive oil, 2 slices pancetta (1/8 inch thick), 6 skinless bone-in chicken thighs (about 2-1/4 lb.), and more.

Yes, Chicken Stew With Spinach, Potatoes & Porcini falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chicken Stew With Spinach, Potatoes & Porcini

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