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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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This recipe can be prepared in 45 minutes or less. Saltines and a salad of romaine, spinach and red bell peppers tossed with vinaigrette are all that’s needed to complete the entrée. Boston cream pie is just right for dessert. Ingredients:
3 bacon slices, coarsely chopped |
4 skinless boneless chicken thighs, cut into 3/4-inch pieces |
1 medium onion, sliced |
1 large red-skinned potato, diced |
1 cup canned low-salt chicken broth |
3/4 cup half and half |
1 1/2 tablespoons chopped fresh dill |
Directions:
1. Sauté bacon in heavy large saucepan over medium heat until crisp. Using slotted spoon, transfer bacon to paper towels. Add chicken and onion to same saucepan; sauté about 5 minutes. Add potato and broth; bring to boil. Cover; reduce heat to medium-low and simmer 10 minutes. Add half and half and dill; simmer uncovered until chicken is cooked through and potatoes are tender, about 5 minutes longer. Season with salt and pepper. Ladle chowder into bowls; sprinkle with bacon.
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