A hearty and flavorful Southern-inspired chicken and cabbage stew, perfect for a comforting meal.
Cook the bacon in a large skillet until crispy, then remove and set aside on paper towels.
Save the rendered bacon fat for cooking the vegetables for added flavor.
Shred the cabbage and slice the onion into thin strips.
Use a sharp knife for even slicing to ensure uniform cooking.
Sauté the cabbage and onion in the bacon fat until softened and lightly browned.
Stir occasionally to prevent sticking and ensure even cooking.
Peel and dice the potatoes into bite-sized pieces.
Keep the potato pieces uniform in size for even cooking.
Season the chicken breasts with salt and pepper, then brown them in the skillet.
Browning the chicken adds depth of flavor to the stew.
Combine the chicken broth, water, bouillon cubes, potatoes, and browned chicken in a large pot. Bring to a boil, then simmer until the chicken is cooked through.
Simmering allows the flavors to meld together beautifully.
Shred the cooked chicken into bite-sized pieces and return it to the pot.
Let the chicken cool slightly before shredding to avoid burning your fingers.
Add the sautéed cabbage and onion, beans, and crumbled bacon to the pot. Simmer until the flavors meld and the stew thickens.
Stir occasionally to prevent sticking and ensure even heating.
Serve the stew hot, garnished with fresh parsley if desired.
Serve with crusty bread for a complete meal.
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