Recipe: A Chicken Stew of Sorts

Ok this wasn't a hit with everyone (meaning John), but I liked it! This was our belated St. Paddy's Day supper - an alternative to the much loathed boiled dinner that most people eat, but not quite as good as bangers and colcannon. Mmm, colcannon. 

Inspired by Dublin Coddle, this stew has bacon! But no sausages or onions, sadly. But it's got potatoes and chicken and other delights. It could also go in the slow cooker - just toss everything in the crock after browning the chicken.

Recipe: Not Bad Chicken Stew

4 slices of luscious bacon (or more)
1 cup carrots, sliced (I used baby)
1 cup celery, chopped - include the leaves!
4 split chicken breasts, or two pairs depending on how you think of it
6 red potatoes, cut into fours (unless they're giant)
2 turnips, peeled and cubed
most of a bottle of gf beer (minus a few gulps for the cook)
1 carton or 4 cups chicken broth
1 bay leaf
salt and pepper
garlic powder
dried or fresh parsley

In a Dutch oven, cook the bacon. Remove, set aside to drain, and try not to eat. Drain most of the fat and start sauteeing the carrots and celery. Season with s&p and garlic powder. Cut the chicken into two or three chunks; mind the bones because they'll try and trick you. 

When the veggies are good and softened, raise the heat and toss the chicken in, skin side down and let it get really brown. Set the oven to 400. Turn the chicken over and brown on that side. 

Add in what's left of the beer and scrape the bottom of the pot. Add in the broth, potatoes, turnips, bay leaf and anything else. Crumble the bacon and add it back in. Cover and bring to an almost boil. Once it's there, shove in the oven for 45 minutes, making sure that the chicken and potatoes are cooked through at the end. It's a forgiving stew, so if you need more time, lower the heat or turn off the oven altogether and let it sit in there for a while. 

I liked mine with lots of salt and pepper.

I guess John was right - it does look kinda greasy.