4 Serves
120 Mins
Clean the chicken thighs and cut into large chunks. In a large bowl, toss the chicken with salt and black pepper, then refrigerate to marinate.
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Vitamin E
3 mg / 15 mgVitamin K
15 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
15 mg / 16 mgVitamin B5
4 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
2 µg / 2.4 µgFolate
103 µg / 400 µgCalcium
89 mg / 1,300 mgIron
4 mg / 18 mgMagnesium
222 mg / 420 mgPhosphorus
723 mg / 1,250 mgPotassium
1457 mg / 4,700 mgSodium
1035 mg / 2,300 mgZinc
5 mg / 11 mgCopper
1 mg / 0.9 mgManganese
4 mg / 2.3 mgSelenium
53 µg / 55 µgFiber
5 g / 28 gSugar
7 g / 50 gSaturated Fat
22 g / 20 gCholesterol
246 mg / 300 mgCaffeine
0 mgNet Carbs
34 gAlcohol
0 g
Prepare the vegetables by cutting the bacon, potatoes, carrots, zucchini, mushrooms, and onions into large, uniform pieces.
Coat the marinated chicken evenly with flour.
Heat vegetable oil in a large casserole over medium-high heat. Brown the chicken in batches until golden, then remove and set aside.
In the same casserole, stir-fry the bacon until browned. Add the potatoes, carrots, and onions, tossing until the onions begin to caramelize.
Stir in the minced garlic and mushrooms, cooking for about 20 seconds until fragrant.
Add the zucchini, then deglaze the pot with wine. Pour in the water and return the browned chicken to the pot.
Stir in the bay leaves, ground cumin, oyster sauce, dark soy sauce, and sugar. Simmer uncovered for 30 minutes until the potatoes are tender.
Stir in the balsamic vinegar. If a thicker consistency is desired, whisk cornstarch with water and stir into the stew.
Garnish with fried shallots and sliced chili pepper before serving with rice or crusty bread.
3
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