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Easy and cheesy, this hearty Lasagna Soup is here to satisfy all your lasagna cravings without the fuss. *This post may contain affiliate links to products I've personally tried, loved, and would wholeheartedly recommend. If you purchase something from one of these links I may earn a small commission at no additional cost to you. Alright y'all, what if I told you that you can get all the deliciousness of lasagna, but in a soup? Packed with flavour, this hearty soup will satisfy all your cheesy, carb-y cravings! Not to mention, this soup only requires you to chop TWO ingredients! Making this a perfect lowkey meal for any weeknight. Once you're done chopping your onions and mincing your garlic, all you have to do is toss everything into your pot, and let it simmer away! Personally, I love using my 3.5 Quart Dutch Oven from Kana Cookware! Psssps! Click the link above for 10% off with code CHEFJILL :) Lasagna Soup Makes 4 servings What you'll need: 2 tbsp EVOO 1 medium onion, small dice 2 sweet Italian sausages, removed from casing 4 garlic cloves, minced 1 tsp dried Italian herbs 1 660g jar tomato sauce (I used Carbone Marinara) 1 L chicken stock 2 cups mini lasagna noodles (or 9 regular lasagna noodle broken into 4-5 pieces) 1 cup shredded mozzarella 1/2 cup ricotta cheese 1/4 cup grated Parmesan Fresh basil, for garnish Steps: Add 2 tbsp EVOO to a large pot over medium-high heat. Add diced onion and 2 Italian sausages removed from casing. As the sausage is cooking, break them up into small pieces. Cook until almost no pink remains. Add minced garlic and 1 tsp dried Italian herbs to the pot, cook for 1 minute. Add 1 jar of tomato sauce and 1L of chicken stock. Stir to combine, and bring to a boil. Once boiling, add mini lasagna noodles, stir, and cook until noodles are al dante. In a bowl mix together 1 cup shredded mozzarella, 1/2 cup ricotta, 1/4 cup grated Parmesan, set aside. To serve: ladle soup into bowls, top with a big dollop of the cheese mixture and garnish with fresh basil. Soups' up, my friends!

This comforting carrot and miso soup is packed full of plant-based protein! *This post may contain affiliate links to products I've personally tried, loved, and would wholeheartedly recommend. If you purchase something from one of these links I may earn a small commission at no additional cost to you. The tofu haters will never know it's hiding in this soup (unless you tell them!) We blend soft tofu (also known as silken tofu) into this carrot and miso soup to give it that extra velvety texture (without dairy) + pack it full of plant-based protein. I love making soups in my Kana 3.5 Quart Dutch Oven because this size of pot helps to reduce my urge to continuously keep adding more things to the pot making wayyyyyy more soup than I can handle LOL. High Protein Carrot & Miso Soup Serves 4 What you'll need: 1 tbsp extra virgin olive oil 4 large carrots, 1 inch dice 1 medium onion, 1 inch dice 2 garlic cloves, grated 1 tsp grated ginger 3-4 tbsp white miso paste 1 L vegetable stock 300g silken tofu, broken into pieces For serving Scallions, thinly sliced on a bias Chopped cilantro Chili crisp Steps: Add 1 tbsp olive oil to a large pot over medium-high heat. Once the oil is hot add the diced onion and carrot, and cook for 5 minutes until the veggies begin to soften. Stir in grated garlic, ginger and 3 tbsp white miso paste, cook for 1 minute. Add 1L vegetable stock and tofu pieces and bring to a boil. Reduce to a simmer and cook for 15 minutes or until the carrots are completely softened. Carefully transfer the soup to a blender (my fave blender) and blend on high until smooth. Transfer the soup back to the pot, taste and adjust seasoning. If it needs more salt/umami flavour whisk in the additional 1 tbsp of miso paste. To serve: ladle into bowls, top with sliced scallions, fresh cilantro and chili crisp. Soup's up, my friends!

This mushroom salad is the perfect recipe for a special occasion, yet easy enough for a weeknight. *This post may contain affiliate links to products I've personally tried, loved, and would wholeheartedly recommend. If you purchase something from one of these links I may earn a small commission at no additional cost to you. Warm Mushroom Salad Makes 2 What you'll need: 3 tbsp butter, divided 2 tbsp EVOO 1 pkg @hearteefoods chestnut mushrooms, separated & woody ends removed 1 pkg @hearteefoods lions mane mushrooms, torn into bite size pieces 1 small shallot, minced 2 garlic cloves, minced 1/2 tsp dried thyme Salt & pepper, to taste Gremolata 1/3 cup chopped parsley 1 garlic clove, grated 1 lemon, zested For serving 1/2 cup creme fraiche Arugula Baguette Steps: Add 2 tbsp butter & EVOO to a large skillet over medium heat. When the butter has melted, add both varieties of @hearteefoods mushrooms to the skillet and cook for 15-20 minutes, stirring occasionally. Push the mushrooms to the outside of the skillet. Add the remaining 1 tbsp butter to the centre of the pan. When the butter melts stir in the minced shallots, garlic, dried thyme, and salt and pepper. Cook for 5 minutes. Turn off the heat. Combine parsley, grated garlic and lemon zest in a bowl, and set aside. To serve: Smear cream fraiche on the bottom of a serving plate, then scatter a handful of arugula on top. Pile the mushrooms on top, followed by spooning the gremolata over the mushrooms. Serve with warmed baguette Enjoy, my friends!

I love this Mexican inspired frittata for the perfect make-ahead meal prep breakfast! Plus, it can double as a fantastic brunch recipe for the weekend. *This post may contain affiliate links to products I've personally tried, loved, and would wholeheartedly recommend. If you purchase something from one of these links I may earn a small commission at no additional cost to you. One of the best things about this Mexican Frittata recipe is that it's a high protein breakfast option, packed with black beans, bacon and eggs. It's also loaded with veggies and contains carbs so you really don't need much else to keep you full until lunch. Check out some other delish breakfast and brunch recipes: Turkish Eggs Pancakes with Orange Cranberry Compote Smoked Salmon Brunch Bowl Apple & Smoked Cheddar Pastries Mexican Frittata Makes 4 servings What you'll need: 1/2 lb. bacon, diced 1 small onion, diced 1 red bell pepper, diced 3 scallions, thinly sliced, white & green parts separated 1 tsp ground cumin 1/2 tsp chili flakes 1 - 14 oz. can black beans, drained & rinsed 1 cup frozen or canned corn Salt & pepper, to taste 1/3 cup chopped cilantro, divided 5 eggs, whisked 1/3 cup sour cream, for serving Steps: Add diced bacon to a cold non-stick skillet over medium heat. Cook the bacon until browned and crisp. Remove the bacon from the skillet with a slotted spoon, leaving the oil in the skillet. Set bacon aside. Add diced onion and red bell pepper to the pan and cook until the onion is translucent. Add the white and light green part of the scallions to the pan along with 1 tsp cumin and 1/2 tsp chili flakes, cook for 1 minute. Add the black beans and corn to the pan and cook for 2 minutes, then season with salt and pepper. Return the cooked bacon to the skillet, along with 1/4 cup chopped cilantro. Pour 5 whisked eggs evenly into the skillet. When you notice the sides starting to set cover the skillet and cook for 8-12 minutes, or until the centre is set. If the egg starts to bubble, turn down the heat. To serve: Garnish with remaining dark green scallions and 1 tbsp of chopped with cilantro. Slice, and serve with a dollop of sour cream. Enjoy, my friends!

Comforting, nourishing, and packed with loads of veggies, this classic beef stew recipe will leave you feeling all warm and fuzzy inside! *This post may contain affiliate links to products I've personally tried, loved, and would wholeheartedly recommend. If you purchase something from one of these links I may earn a small commission at no additional cost to you. Every time I'd go to my Grandparents, I would ask my Grandma to make beef stew. This is my rendition of her recipe :) Filled with chunks of carrots, potatoes, mushrooms, and my favourite unsung hero; parsnips. Hearty and comforting, this easy, one-pot meal is the perfect cure-all for those cold winter nights. A little meal prep never hurt anyone! I love making this beef stew recipe 1 day ahead of serving, because I think the flavours are better the next day! Serve this Classic Beef Stew with a classic salad + your fave bread : My Favourite Green Salad Classic Beef Stew Makes about 3 litres What you'll need: 1 lbs stewing beef Salt & pepper, to taste 2 tbsp avocado oil (or another high heat cooking oil, divided 1 large onion, diced 2 celery ribs, large dice 5 garlic cloves, minced 2 tbsp tomato paste 1 tsp paprika 1 bay leaf 1 tsp dried rosemary 1/2 tsp dried thyme 1 cup red wine 1 L beef stock 1 tbsp butter 227g cremini or white mushrooms, halved 2 medium carrots, large dice 2 medium parsnips, large dice 1/2 lb potatoes, large dice (I used baby potatoes or quartered depending on size 1-2 tbsp cornstarch, depending how thick you like it Fresh chopped parsley or chives for garnish Steps: Blot the stewing beef with a paper towel to remove excess moisture. Add 1 tbsp of avocado oil to a large pot over medium high heat. Sear the stewing beef on all sides, in batches, being careful not to overcrowd the pot. Once the beef is seared, transfer it to a large plate, and set aside. Turn the heat down to medium and add the onion and celery to the pot and cook until the onion is translucent. Add the garlic to the pot and cook, stirring frequently, for 1 minute. Add 2 tbsp of tomato pasta, 1 tsp of paprika, 1 tsp rosemary, 1/2 tsp thyme and 1 bay leaf, and cook for 2 minutes, stirring frequently. Deglaze the pot by adding 1 cup red wine. When 1/2 of the wine has evaporated, stir in 1L of beef stock and return the beef and any accumulated juices to the pot. Bring to a simmer. Once simmering, cover and reduce to a low simmer. Cook for 1 1/2 hrs. Meanwhile set a medium frying pan over medium heat, add the remaining 1 tbsp of avocado oil and 1 tbsp of butter to the pan. Once the butter has melted add the mushrooms to the pan and cook until they start to caramelize (about 10-15 minutes). Season with salt & pepper, and set aside. After 1 1/2 hrs remove the lid and add the diced carrots, parsnips and potatoes to the pot, and stir to combine. Taste the gravy and adjust seasoning. Bring back to a low simmer, cover and cook for another 30 minutes. After 30 minutes, stir in the cooked mushrooms and bring back to a simmer. In a small bowl combine 1 tbsp of cornstarch and 2 tbsp of cold water. While the stew is simmering, stir in the cornstarch slurry to thicken. Cook for 2 minutes. If you would like it to be a thicker consistency, repeat this step again. To serve: ladle into bowls, garnish with chopped parsley or chives and serve with fresh bread. Stew's up, my friends!

Need a meal in a hurry? This dumpling soup comes together in under 30 minutes with ingredients you likely already have in your home! *This post may contain affiliate links to products I've personally tried, loved, and would wholeheartedly recommend. If you purchase something from one of these links I may earn a small commission at no additional cost to you. Drawing inspo from Chinese hot & sour soup, this quick and easy to make soup is honestly so comforting during these cold nights. I added dumplings for an extra bit of stick-to-your-stomach heartiness that will leave you oh so satified. I used pork & shrimp dumplings for this recipe, but you can use any type of Asian dumplings that your heart desires (veggies, chicken, etc.)! If you don't like it spicy, feel free to omit the chili crisp! If Asian Style recipes are your jam, check out these babies!: Dumpling Bowl Egg Drop Soup Roasted Sesame Bok Choy Black Pepper Tofu Spicy Sesame Lamb & Soba Noodles Bowl Quick & Easy Dumpling Soup Makes 3-4 litres What you'll need: 1 tbsp sesame oil (not toasted), or another neutral oil 1 bunch of scallions, thinly sliced, white & light green parts separated from the dark green parts 4 garlic cloves, thinly sliced 1 small thumb size piece of ginger, peeled & grated my fave microplane 6 cups chicken or vegetable stock 100g shiitake mushrooms, stemmed removed, thinly sliced 1 medium carrot, diced 380g pkg frozen dumplings (I used shrimp & pork) 3 tbsp fish sauce or soy sauce (can add more or less to taste) Couple handfuls of fresh baby spinach Chili crisp, for serving Steps: Add 1 tbsp sesame oil to a large pot over medium heat. Add the white and light green parts of the scallions to the pot and cook for 2 minute until softened. Add the thinly sliced garlic and grated ginger and cook for 1 minute. Pour in 6 cups of chicken stock and stir to combine. Bring to a boil. Once simmering add the thinly sliced shiitake mushrooms, diced carrot and 380g pkg of frozen dumplings, and bring back to a boil. Once boiling, reduce the heat to a simmer for 6 minutes. Stir in 3 tbsp of fish sauce, taste and adjust seasoning (add more fish sauce if more sauce is needed). Turn off the heat, stir in a couple handfuls of fresh spinach, along with the dark green parts of the scallions. To serve: ladle into bowls, top with chili crisp, and enjoy! Soup's up, my friends!

This Creamy Tuscan Potato Soup is delicious and dairy-free! Making it the perfect dish to serve for your dairy intolerant friends! *This post may contain affiliate links to products I've personally tried, loved, and would wholeheartdly recommend. If you purchase something from one of these links I may earn a small commission at no additional cost to you. Searching for that oh-so-creamy soup without the, well, cream/dairy? Look no further cause I have the recipe for you! Once cooked and then blended, Ontario potatoes have the perfect texture for a creamy dish. Making this a easy meal to serve your dairy-intolerant friends and family! If that isn't enough to make your mouth water, this soup is packed with other veggies like celery, spinach, and sundried tomoatoes. And I can't forget about the suasage (sweet or spicy) that really makes this savoury soup oh so delish! Creamy Tuscan Potato Soup (Dairy-Free) Serves 4 - 5 What you'll need: 1 tbsp extra virgin olive oil, divided 2 Italian sausages (sweet or spicy), removed from casing 1 medium onion, small dice 2 celery ribs, small dice 4 garlic cloves, minces 2 tsp dried basil 3 medium Ontario potatoes (I used yukon golds), peeled & diced ⅓ cup dry white wine 2 ½ cups chicken stock Salt & pepper, to taste ⅓ cup chopped sundried tomatoes Couple handfuls of spinach or other chopped leafy green like kale or chard Steps: Add ½ tbsp extra virgin olive oil to a large pot over medium-high heat. Once the oil is hot, add the sausages to the pot and break them up into small pieces as they cook. Once the sausage meat is cooked through, use a slotted spoon to transfer the cooked sausage to a plate, and set it aside. Turn the heat down to medium and add the remaining ½ tbsp of olive oil to the pot, followed by the diced onion and celery. Cook until the onion is translucent, then add the garlic and dried basil, and cook for 1 minute. Stir in the diced Ontario potatoes and turn the heat back up to medium-low. Add the white wine to the pot and let it reduce for 1-2 minutes, until it reduces by half. Pour in the chicken stock and season with salt and pepper. Bring to a boil, then reduce the heat and simmer for 15 minutes or until the potatoes are just tender. Turn off the heat and carefully transfer 3 ladles of soup to a blender. Blend until smooth. Return the blended soup to the pot and stir. Add the chopped sundried tomatoes and spinach to the pot and stir to combine. Enjoy! To serve: ladle into bowls, and top with fresh basil! Enjoy, my friends!

Don't throw away those chicken bones! Make this homemade chicken stock for all your soup, stews, sauces and gravy! *This post may contain affiliate links to products I've personally tried, loved, and would wholeheartedly recommend. If you purchase something from one of these links I may earn a small commission at no additional cost to you. Don't throw away those chicken bones! Make this homemade chicken stock for all your soup, stews, sauces and gravy! With the high food cost these days I'm making the most of every dollar by making my own chicken stock at home from all those rotisserie chickens I buy for quick weeknight meals. I often get asked "whats the difference between stock and broth. Stock is made with manly bones, and broth is made with mainly flesh. Broth is typically lighter in colour and mild, while stock is a bit darker and has more depth of flavour. Chicken Stock Makes approx 4 litres What you'll need: 3 cooked or raw chicken carcasses 2 medium carrots, roughly chopped 2 medium onions, roughly chopped 2 celery ribs, roughly chopped 4 garlic cloves, peeled & smashed Mild flavoured fresh herbs like thyme & parsley stems Fresh or dried bay leaves Salt, to taste Steps: Add the chicken carcasses to a large stock pot and fill the stock pot with COLD water until the water is at least 6 inches above the carcasses. Put the pot over high heat and bring to a boil. Once boiling, turn the heat down to a low simmer and simmer for 2 hours, uncovered. As the pot is simmering use a slotted spoon to skim any foam (impurities) off the top of the of the water and discard. After 2 hours add the vegetables and herbs and continue to simmer for 1 more hour. Carefully strain the stock into another pot or large bowl and discard the carcasses, veggies and herbs. Allow stock to cool for at least an hour on the counter and then transfer to the fridge. Once the fat has solidified on the top of the stock, skim and discard. Transfer stock to desired containers, freeze or use as desired. Fresh stock should be used within 5 days of making, but can be frozen for up to a year. Use to make your favourite soups, stews and sauces, or to braise! Soup's up, my friends!

This chimichurri sauce is so versatile! It can be used as a sauce to jazz up any meal, or as a marinade! *This post may contain affiliate links to products I've personally tried, loved, and would wholeheartedly recommend. If you purchase something from one of these links I may earn a small commission at no additional cost to you. My friend Nicole is a dietitian, and we collaborated to bring you an epic nutritious and delicious, meal prep menu plan that includes this Stuffed Sweet Potato Recipe, jazzed up with my chimichurri sauce! You can grab the full menu plan right HERE What I love most about chimichurri is it's versatility. It's epic served over grilled veggies & meats + can do double duty as a marinade for just about anything! While I know that authentic chimichurri uses parsley, red wine vinegar and chili, I thought this recipe pairs perfectly with the Tex Mex inspired Stuffed Sweet Potatoes. Chimichurri Sauce &/or Marinade Makes approx 1 cup What you'll need: 1/2 cup extra virgin olive oil 1 large garlic clove 1/2 bunch washed & dried cilantro, stems are okay! (sub parsley if you don't like cilantro) Zest & juice of 1 juicy lime (about 2 tbsp) 1/4 tsp ground cumin 1 tsp kosher salt 1 tsp honey Steps: Add 1/2 cup extra virgin olive oil, 1 large garlic clove, 1/2 bunch of cilantro, the zest and juice of 1 lime, 1/4 tsp ground cumin, 1 tsp kosher salt and 1 tsp honey to a small blender or food processor. Pulse until evenly chopped, but not smooth. Taste and adjust seasoning. If it's too sour/punchy add another tbsp of olive oil + salt &/or honey. If it's taste too much like oil, add a bit more lime juice or some red wine vinegar + salt. To serve: serve with tacos, over grilled meats, roasted or grilled veggies, tofu or stuffed sweet potatoes! Enjoy, my friends!

This creamy gnocchi and pesto chicken soup is going to be a family favourite! *This post may contain affiliate links to products I've personally tried, loved, and would wholeheartedly recommend. If you purchase something from one of these links I may earn a small commission at no additional cost to you. Ya'll, it's that time of year again. With the weather starting to nip at my nose, my favourite time of day is getting home, putting on my coziest pair of track pants, and warming up with this delicious, creamy soup! The best thing about this soup isn't that it's packed full of hearty veggies, or that it uses leftover chicken, it's that you get to have soup AND pasta for dinner! This easy one-pot meal is sure to be a family favourite! No spinach, no problem, you can swap it for any other hearty green like kale, chard or collard greens. If you liked this Creamy Gnocchi and Chicken Pesto soup, you'll love these other creamy soups: Rustic Potato Dill Soup Loaded Dill Pickle Soup Creamy Gnocchi & Pesto Chicken Soup Makes 3-4 litres What you'll need: 1 tbsp extra virgin olive oil 1 medium carrot, diced 1 celery rib, diced 1 medium onion, diced 1 red bell pepper, diced 3 garlic cloves, grated 1 1/2 tsp Italian seasoning Salt & pepper, to taste 1 900 ml carton chicken broth 500 g pkg shelf-stable gnocchi 2 cups shredded rotisserie chicken 1/3 cup pesto + more for serving (store-bought or homemade) 497 ml half and half cream Couple handfuls of fresh spinach Fresh basil, for garnish Steps: In a medium size bowl toss 1/3 cup of pesto with 2 cups of cooked and shredded rotisserie chicken and set aside. Add 1 tbsp olive oil to a large pot over medium-high heat. Once the oil is hot, add the diced carrot, onion, celery and bell pepper. Cook for 5 minutes until the veggies begin to soften. Stir in the minced garlic, 1 1/2 tsp of Italian seasoning, and salt and pepper to taste and cook for 2 minutes. Pour in 1 900 ml carton of chicken stock and bring to a boil. Once boiling, stir in the gnocchi and cook until just tender (usually 2-3 minutes). Once the gnocchi is tender stir in the pesto chicken and 497 ml of half and half cream. Bring back to a boil, reduce heat and simmer for 5 minutes. Stir in a couple handfuls of fresh spinach, then taste and adjust seasoning. To serve: ladle into bowls, top with additional pesto, fresh basil leaves and a drizzle of extra virgin olive oil Soup's up, my friends!

The warm spices in this Moroccan Inspired Carrot and Lentil Soup will bring you all the warmth you need during the chilly season! *This post may contain affiliate links to products I've personally tried, loved, and would wholeheartdly recommend. If you purchase something from one of these links I may earn a small commission at no additional cost to you. I love making soups in my Kana 3.5 Quart Dutch Oven because this size of pot helps to reduce my urge to continuously keep adding more things to the pot making wayyyyyy more soup than I can handle LOL. Blending some of this soup at the end, helps to give this recipe that velvety texture without adding any cream, making this recipe dairy-free! Unless you opt for adding a dollop or Greek yogurt or sour cream at the table that is. Moroccan Carrot & Lentil Soup Serves 4 What you'll need: 1 tbsp extra virgin olive oil 4 medium carrots, cut into 1 inch 1/2 moons 2 celery ribs, diced 1 medium onion, diced 2 tsp fresh grated ginger (my fave microplane for grating & zesting) 3 garlic cloves, grated 1 red chili pepper, seeded & minced, or 1/4 tsp chili flakes (optional) 2 tsp ground cumin 1/2 tsp turmeric powder 1/2 tsp black pepper 1 14 oz can of chickpeas, drained & rinsed 1/2 cup dry green or brown lentils, rinsed 1 900ml carton vegetable broth 1 tsp salt, or more to taste Zest & juice of 1/2 lemon Cilantro leaves, for serving Sour cream or plain Greek yogurt, for serving (optional) Steps: Add 1 tbsp olive oil to a large pot over medium-high heat. Once the oil is hot add the diced carrot, onion and celery, and cook for 5 minutes until the veggies begin to soften. Stir in the grated garlic, ginger, chilli pepper (if using), 2 tsp ground cumin, 1/2 tsp turmeric and 1/2 tsp black pepper to the pot and cook for 1 minute, being careful not to burn the spices. Add the drained and rinsed 14 oz can of chickpeas, 1/2 cup dry brown or green lentils (rinsed) and 900ml of vegetable stock to the pot and stir to combine. Bring to a boil, then reduce the heat to a low simmer and cook for 10 minutes or until lentils are tender. turn on the heat and stir in the salt. Carefully transfer 2 cups of the soup to a blender (my fave blender) and blend on high until smooth. Stir the blended soup back into the pot with the remaining chunky soup. Add the zest & juice of 1/2 lemon. Taste and adjust seasoning. To serve: ladle into bowls, top with fresh cilantro and a dollop of plain Greek yogurt or sour cream (optional) Enjoy, my friends!

This dairy-free twist on coq au vin blanc is the perfect one-pot meal for any weeknight. *This post may contain affiliate links to products I've personally tried, loved, and would wholeheartdly recommend. If you purchase something from one of these links I may earn a small commission at no additional cost to you. I love elevating my weeknight dinners, but still make them approachable, veggie packed, and in 1-pot after often as possible (because dishes, obvy) Winter is fast approaching my friends, but these hearty potatoes and carrots will keep you warm on those cold nights. Traditionally coq au vin is made with red wine, but I love to change things up, so I used white wine instead. And by omitting the cream typically added to coq au vin blanc, this really lightens up the dish! I love serving this dish right in my Kana 3.5 Quart Dutch Oven, it's a simple way to add a little beauty to your table! Coq au Vin Blanc (Dairy-Free) Serves 4 What you'll need: 4 bacon slices, diced Salt & pepper, to taste 4 large bone-in, skin-on chicken thighs 1 medium onion, small dice 227g cremini or white mushrooms, quartered 3 medium carrots (I used heirloom), 1 inch dice 4 garlic cloves, minced 2 tsp herbes de provence (or you can substitute dried thyme) 1 lb baby potatoes, halved (I used tri coloured) 1 cup dry white wine 1 cup chicken broth Fresh chives Steps: Start by crisping the bacon in a dutch oven on the stove, over medium heat. Once the diced bacon is crisp remove it from the pot and set aside. While the bacon is cooking, pat the chicken thighs with a paper towel, and season with salt and pepper. Drain the rendered bacon fat from the pot leaving about 1 tbsp in the pot to sear the chicken thighs. Sear the chicken thighs skin side down in the pot over medium-high heat until the skin is golden brown, approx. 4 minutes. Flip and sear the other side of the chicken thighs for 4 minutes. Remove the thighs from the pot and set aside. Reduce the heat to medium and add the onion pot and cook for 3 minutes. Stir in the quartered mushrooms and cook for 8 minutes, until the mushrooms begin to caramelize. Stir in the carrots and garlic and herbes de provence and cook for 1 minute. Add in the potatoes and white wine and bring to a simmer. Once simmering, cook for 1 minute then stir in the chicken broth and bring back to a simmer. Stir in the cooked bacon and nestle the seared chicken thighs into the pot skin side up. Cover and cook at a low simmer for 30 minutes. Check the internal temperature of the chicken thighs with a digital thermometer (should be 165F when cooked). If the chicken is cooked, remove it from the pot and simmer the veg and broth for 10 minutes uncovered to thicken it a bit. To serve: I love to serve this dish right in my dutch oven, on the table. Garnish with fresh chives and serve with nice fresh bread to sop up those fabulous juices! Enjoy, my friends!