Chicken Stew with Bacon Up®

Author Monica


  • Large pot OR Dutch oven - with lid
  • Mason jar


  • 1.5 lbs Chicken Breasts or Chicken Thighs boneless
  • 3 Tbsp Bacon Up® Bacon Grease
  • 2 Carrots diced
  • 1 Onion diced
  • 5 Tbsp Flour divided
  • 1 tsp Rosemary
  • 1 tsp Thyme
  • 1/2 tsp Sage
  • 1.5 cups Sweet Potatoes peeled and diced
  • 1.5 cups Potatoes peeled and diced
  • 1/2 cup Red Pepper chopped
  • 1/2 cup White Wine
  • 4 cups Chicken Broth
  • 1 cup Green Beans or Peas
  • 1/2 cup Cream or Half and Half


  • In a large pot or Dutch oven, brown chicken in 3 tablespoons of Bacon Up.  Season with salt and pepper, remove from pot and set aside.
  • Cook onion, carrot and celery in remaining Bacon Up for about 3 minutes or until onion is slightly softened.
  • Stir in 3 tablespoons of flour, seasonings and salt & pepper to taste. Cook over medium heat about 2 minutes.
  • Add potatoes, sweet potatoes, red pepper, white wine, browned chicken and broth. Bring to a boil, reduce heat and simmer covered for 30 minutes.
  • Remove lid and stir in green beans and cream. Thicken if desired and simmer an additional 10 minutes, uncovered. (To thicken: In a Mason jar, combine remaining 2 tablespoons flour and 1 cup water or broth. Shake very well to ensure there are no lumps and add a little at a time to boiling stew to reach desired consistency.)
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