Sunday, October 18, 2015


makes four servings

4 slices bacon, cut into 1-inch pieces
1/2 medium onion, diced
1 teaspoon coarsely chopped fresh rosemary
5 cups chicken stock
1/2 pound red potatoes, cut into 1/2-inch pieces
2 teaspoons Worcestershire sauce
1 cup cooked chicken, cubed or shredded
Kosher or sea salt, to taste
Freshly ground black pepper, to taste 

In a stockpot, crisp the bacon over medium-high heat. Stir in the onion and rosemary and cook until onions are soft and translucent, about 3 minutes. 

Stir in chicken stock, potatoes, Worcestershire sauce and cooked chicken. Bring to a gentle boil, and then reduce heat and simmer for about 10 minutes or until the potatoes are tender. Season with salt and pepper to taste and serve hot. 

bacon recipe source: Todd Porter & Diane Cu (@WhiteOnRice), for Food & Wine, September 2013

No comments: