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Chicken Stew wSpinach, Potatoes &Porcini




Source of Recipe


From Shortcut Chicken Stews


List of Ingredients




Serves four to six.

1/2 ounce dried porcini mushrooms


1/4 cup extra-virgin olive oil


2 slices (1/8 inch thick) pancetta or bacon (about 2 ounces), sliced into thin strips


6 skinless, bone-in chicken thighs (about 2-1/4 pounds), large pieces of fat trimmed


Kosher salt and freshly ground black pepper


1 large yellow onion, cut into 1/4-inch dice


2 small cloves garlic, minced


1/4 cup dry sherry or dry white wine


2 large Yukon Gold potatoes (1 pound total), peeled and cut into 1/2-inch dice


2 sprigs fresh thyme, plus 1-1/2 teaspoons chopped


1-1/2 cups homemade or low-salt canned chicken broth; more if needed


2 tablespoons sherry vinegar or balsamic vinegar


1 cup coarse fresh breadcrumbs (about 1-1/2 ounces)


2 cups baby spinach leaves (about 2 ounces)


Recipe



Soak the porcini in 1-1/2 cups boiling water for 20 minutes. Strain them (reserving the soaking liquid) and chop them.

Heat 2 tablespoons of the oil in a large Dutch oven or heavy soup pot over medium heat. Add the pancetta or bacon and cook, stirring occasionally, until crisp, about 7 minutes; transfer to a plate lined with paper towels. Season the chicken well with salt and pepper. Add half of the thighs to the pan and brown them well, 2 to 3 minutes per side. Transfer to a large plate. Brown the remaining thighs and reserve with the rest.

Add the onion and half of the garlic to the pan and season well with salt. Cook, stirring with a wooden spoon and scraping up any browned bits, until the onion softens and darkens slightly, about 7 minutes. Add the chopped porcini and cook for another 1 minute. Pour in the sherry and cook, stirring occasionally, until it's almost completely reduced, about 2 minutes. Add the potatoes, thyme sprigs, chicken broth, reserved porcini water, and vinegar and bring to a boil over high heat. Adjust the heat to maintain a gentle simmer, cover the pan, and cook until the potatoes are just tender, about 15 minutes. Discard the thyme sprigs. Purée 1-1/2 cups of the chunky potato mixture in a blender. Return the puréed 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. 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 minutes.

Meanwhile, in a large nonstick skillet, heat the remaining 2 tablespoons oil over medium heat. Add the remaining garlic, sauté until it starts to color, about 20 seconds, and then add the breadcrumbs. Cook, stirring often, until they turn golden brown, about 6 minutes. Stir in 1/2 teaspoon of the chopped thyme, season lightly with salt and pepper, and transfer to a plate lined with paper towels.

When the chicken is done, fold in the spinach and stir until wilted, about 1 minute. Stir in the remaining 1 teaspoon chopped thyme and the pancetta; season well with salt and pepper. Serve immediately, sprinkled generously with the breadcrumbs.