Chicken Stew With Spinach, Potatoes & Porcini Recipe

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Chicken Stew With Spinach, Potatoes & Porcini
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Ingredients
14
Count
Nutrition
954
Calories
Total time
16
Minutes
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Ingredients:

Directions:

  1. Soak the porcini in 1-1/2 cups boiling water for 20 minute Strain them (reserving the soaking liquid) and chop them.
  2. Heat 2 Tbs. of the oil in a large Dutch oven or heavy soup pot over medium heat.
  3. Add the pancetta or bacon and cook, stirring occasionally, until crisp, about 7 min.; transfer to a plate lined with paper towels.
  4. Season the chicken well with salt and pepper.
  5. Add half of the thighs to the pan and brown them well, 2 to 3 minute per side. Transfer to a large plate. Brown the remaining thighs and reserve with the rest.
  6. 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 minute
  7. Add the chopped porcini and cook for another 1 minute.
  8. Pour in the sherry and cook, stirring occasionally, until it's almost completely reduced, about 2 minute
  9. Add the potatoes, thyme sprigs, chicken broth, reserved porcini water, and vinegar and bring to a boil over high heat.
  10. Adjust the heat to maintain a gentle simmer, cover the pan, and cook until the potatoes are just tender, about 15 minute
  11. Discard the thyme sprigs.
  12. 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.
  13. 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 minute.
  14. Meanwhile, in a large nonstick skillet, heat the remaining 2 Tbs. oil over medium heat.
  15. 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.
  16. Stir in 1/2 teaspoons of the chopped thyme, season lightly with salt and pepper, and transfer to a plate lined with paper towels.
  17. When the chicken is done, fold in the spinach and stir until wilted, about 1 minute.
  18. Stir in the remaining 1 teaspoons chopped thyme and the pancetta; season well with salt and pepper.
  19. Serve immediately, sprinkled generously with the breadcrumbs.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 953.65 Kcal (3993 kJ)
Calories from fat 812.68 Kcal
% Daily Value*
Total Fat 90.3g 139%
Cholesterol 182.85mg 61%
Sodium 387.42mg 16%
Potassium 301.66mg 6%
Total Carbs 11.17g 4%
Sugars 0.15g 1%
Dietary Fiber 1.36g 5%
Protein 21.39g 43%
Vitamin C 3.8mg 6%
Iron 0.4mg 2%
Calcium 33.5mg 3%
Amount Per 100 g
Calories 320.74 Kcal (1343 kJ)
Calories from fat 273.33 Kcal
% Daily Value*
Total Fat 30.37g 139%
Cholesterol 61.5mg 61%
Sodium 130.3mg 16%
Potassium 101.46mg 6%
Total Carbs 3.76g 4%
Sugars 0.05g 1%
Dietary Fiber 0.46g 5%
Protein 7.19g 43%
Vitamin C 1.3mg 6%
Iron 0.1mg 2%
Calcium 11.3mg 3%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 26.3
    Points
  • 26
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium,
  • sugar free

Bad Points

  • High in Total Fat

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