Yield: Serves 4 | Prep Time: 15 minutes | Cook Time: 35–45 minutes
When I think of country cooking, I think of chicken and potatoes stewing on the stovetop with vegetables from the garden thrown in for added flavor. This recipe is inspired by that aesthetic with a combination of chicken, carrots, bacon, potatoes, and spices for a down-home feel.
INGREDIENTS
2 bacon slices, diced
1 onion, sliced
1 (10.75-ounce) can condensed cream of chicken soup
1 (10.75-ounce) soup can half-and-half
3 cups cubed, peeled potatoes
1 cup sliced carrots
1 teaspoon minced fresh thyme
½ teaspoon kosher salt
½ teaspoon freshly ground black pepper
1 cup cut frozen green beans or fresh green beans
½ pound boneless, skinless chicken, cooked and cut into 1-inch cubes (see Note)
2 tablespoons chopped fresh parsley
Biscuits, refrigerated or homemade, for serving
DIRECTIONS
1. In a large deep skillet, cook the bacon until crispy. Remove and place on paper towels to drain.
2. Add the onion to the skillet and cook for 4 to 5 minutes, until tender.
3. Stir in the cream of chicken soup, half-and-half, potatoes, carrots, thyme, salt, and pepper. Bring to a boil, then reduce the heat to low, cover, and simmer for 15 minutes.
4. Stir in the green beans, cover, and cook for 10 to 15 minutes more, until the vegetables are tender.
5. Add the cooked chicken, parsley, and bacon. Cook until the stew is hot, about 4 minutes.
6. Ladle into bowls and serve with warm biscuits.
NOTE
To cook the chicken, place the chicken breast on a baking sheet and bake at 350ºF for 30 minutes.