Chicken Chowder  


5lbs Chicken Thighs Bone-in
4 strips Bacon, cut into 1-inch pieces
1 Large White Onion, Chopped
3 Garlic Cloves, Minced
2 Extra Large Russet Potatoes, Peeled and Cubed
4 Sprigs Fresh Thyme, Chopped
4 Tablespoons Butter, Unsalted
4 Tablespoons All-Purpose Flour
4 Cups Chicken Stock
6 Cups Water
1/4 Dry White Wine
1/2 Cup Heavy Cream (Optional)
Salt & Pepper

DIRECTIONS:

1. In a large pot on medium heat, boil chicken in water and chicken stock along with some salt & pepper for 30 mins. Remove chicken (saving the broth) and shred chicken with 2 forks removing any bones and skin and set aside in a bowl covered. Strain the broth into a safe glass or tin bowl and set aside until needed, feel free to skim some of the fat from the top and discard.

2. Using the same large pot on medium heat cook the un-cooked bacon pieces for about 3 mins then add the onions, garlic and thyme and sauté for 4 mins. Using a wooden spoon add butter to the mixture and stir until fully melted, then add the flour and cook for 1 min stirring.

3. Using a measuring cup slowly pour 2 cups of chicken stock to the flour mixture while stirring until smooth, then fully pour the remaining stock to the pot adding the dry white wine.

4. Add potatoes and chicken to pot and turn heat to high bringing stock to a boil then add reduce heat to medium-low and simmer for 10-15 mins covered until potatoes are ready.

5. Add salt & pepper to taste along with heavy cream (optional) and serve with some crusty bread or salted crackers and ENJOY!!!










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