One Pot Chicken, Powered by Bacon

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
Introducing the mouthwatering "One Pot Chicken Powered by Bacon" recipe! This delectable dish combines succulent chicken with the irresistible flavor of crispy bacon, all cooked in one pot for ultimate convenience. With just a handful of ingredients and a simple preparation process, this recipe is perfect for busy weeknights or lazy weekends. The smoky aroma of bacon infuses the tender chicken, creating a tantalizing taste sensation that will leave you craving more. Get ready to indulge in this hearty and flavorful meal that is sure to satisfy your cravings!

Keywords: one pot, chicken recipe, bacon, easy, flavorful

One pot chicken powered by bacon recipe details

One pot chicken powered by bacon recipe, recipe Rating: 4.7
Number of votes:118

Chicken stew with a bacon base is like a dive play on the goal line–simple, but tough to beat.
Ready in: 1 hour 5 mins

Ingredients

Serves: 4

• 3 tablespoons olive oil
• 2 pounds very small white onions, halved
• 6 slices bacon, chopped
• 2 pounds boneless, skinless chicken breasts, cut into strips
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1/2 pound white mushrooms, quartered
• 12 sprigs fresh parsley
• 8 sprigs fresh thyme
• 1 bay leaf
• 2 cups chicken broth
• 1 1/2 cups red wine
• 2 cups chopped carrot
• 2 tablespoons cornstarch
• 1/4 cup cold water

Preparation method

Prep: 30 mins | Cook: 35 mins

1. Pour 1 tablespoon oil into a large Dutch oven and set over medium-high heat. Add onions and bacon; cook for about 5 minutes to brown the bacon, then remove bacon and drain on paper towels.
2. Season chicken with 1/2 teaspoon salt and 1/2 teaspoon pepper. Pour 1 tablespoon oil into the Dutch oven and cook chicken in hot oil for about 7 minutes, flipping as needed, until chicken is lightly browned. Set on the same plate as the bacon and onions.
3. Add 1 more tablespoon oil to the Dutch oven and cook mushrooms in hot oil for about 5 minutes, sprinkling with 1/2 teaspoon salt and 1/2 teaspoon black pepper, until softened.
4. Place chicken, onions, and bacon back in the Dutch oven. Top with carrots. Turn heat down to medium-low and place a lid on the pot. Cook for about 35 minutes, until chicken is no longer pink internally and carrots are tender.
5. Lift chicken and vegetables out of the pan and set on a serving platter. Whisk cornstarch with water, then stir into the simmering cooking liquids in the Dutch oven. Cook for 1 to 2 minutes to thicken.
6. Serve chicken with sauce spooned over each helping.