Step 1

Heat oil in large dutch oven or heavy bottom pot over medium high heat and sauté chopped bacon until it starts to brown up. Remove to a plate.

Step 2

In the same pan, add dash of more oil if needed and sear the chicken thighs, seasoned generously with salt and pepper, for 4-5 minutes or until they start to get golden brown. Flip and sear the other side for 3-4 minutes.

Step 3

Add diced carrots, celery, onion to the pot, mix well. Let it cook for 3-4 minutes. Add garlic and cook for a couple of minutes.

Step 4

Add flour and mix well with chicken and veggies and cook till it starts to brown up a little. Add red wine and let it reduce for a couple of minutes, mixing everything well.

Step 5

Add in tomato paste, diced tomatoes, thyme, oregano, and Worcestershire sauce. Mix well.

Step 6

Stir back bacon in, along with sliced mushrooms and chicken broth. Bring it to a boil over high heat. Reduce the heat to medium low, cover, and cook for 20 minutes.

Step 7

Add potatoes and let it cook uncovered till potatoes are cooked to the tenderness of your liking. Towards last 15-20 minutes of cook time, add green beans and peas and cook till all the veggies are cooked and the stew is your preferred consistency.

Step 8

Optionally for thicker stew, mash together 1 tablespoon of butter with 1 Tbsp flour. Stir the mixture into the liquid and cook for a few minutes. This thickens up the stew considerably.