Chicken Stew with Spinach, Potatoes & Porcini

Chicken Stew with Spinach, Potatoes & Porcini
Photo by Scott Phillips


  • ¼ cup dry sherry or dry white wine
  • 1-½ cups homemade or low-salt canned chicken broth; more if needed
  • ¼ cup extra-virgin olive oil
  • 6 skinless, bone-in chicken thighs (about 2-¼ lb.), large pieces of fat trimmed
  • 2 small cloves garlic, minced
  • ½ oz. dried porcini mushrooms
  • Kosher salt and freshly ground black pepper
  • + 7 more ingredients
    • 1 cup coarse fresh breadcrumbs (about 1-½ oz.)
    • 2 Tbs. sherry vinegar or balsamic vinegar
    • 2 cups baby spinach leaves (about 2 oz.)
    • 2 large Yukon Gold potatoes (1 lb. total), peeled and cut into ½-inch dice
    • 2 slices (1/8 inch thick) pancetta or bacon (about 2 oz.), sliced into thin strips
    • 1 large yellow onion, cut into ¼-inch dice
    • 2 sprigs fresh thyme, plus 1-½ tsp. chopped

Soak the porcini in 1-1/2 cups boiling water for 20 min. Strain them (reserving the soaking liquid) and chop them. Heat 2 Tbs. 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 min.; transfer to a ...

View full recipe at Fine Cooking


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