Best Chicken Stew
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4.0
3 reviews
Good
Best Chicken Stew
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From ingredients to enjoyment, this recipe makes it easy to create something wonderful.
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Ingredients
- 3 lices Bacon chopped into pieces
- 1 pound chicken wings halved at joint
- 1 small sweet yellow onion diced
- 2 celery rib diced
- 3 garlic cloves minced
- ¼ tsp dried thyme
- 1 cup dry white wine
- 5 cups chicken broth divided
- 1 tbsp soy sauce
- 3 tbsp butter
- ⅓ cup flour
- 1 pound small baby red potatoes unpeeled, quartered
- 4 carrots peeled and diced
- 2 lbs boneless skinless chicken thighs trimmed of any fat and cut into bite-sized pieces
- Sea Salt and Freshly Cracked Pepper to taste
- fresh parsley garnish
Instructions
- Preheat the oven to 325 degrees.
- Cook the bacon pieces in a large Dutch oven over medium heat, stirring occasionally, until fat renders and bacon browns, 4-5 minutes.
- Remove the bacon with a slotted spoon and transfer it to a plate.
- Add the chicken wings to the Dutch oven, increase heat to medium-high, and cook until well browned on both sides, 8-10 minutes; transfer wings to the plate with the bacon.
- Add the diced onion and celery and cook, stirring often, for 2 minutes.
- Add the garlic and thyme and cook, stirring constantly for 1 minute.
- Add 1 cup of white wine and 1 cup of chicken broth along with the soy sauce to the vegetables, making sure to scrape up any browned bits from the bottom of the Dutch oven; and bring to a boil.
- Cook, stirring occasionally, until liquid evaporates and vegetables begin to sizzle again, 12 to 14 minutes.
- Add the butter and stir until melted; sprinkle the flour over the vegetables and stir to combine.
- Gradually whisk in the remaining 4 cups of chicken broth until smooth and creamy.
- Add the browned wings and bacon pieces along with the potatoes and carrots; bring to a simmer.
- Transfer to the oven and cook, uncovered, for 30 minutes, stirring once halfway through cooking.
- While the stew is cooking, prepare the chicken thighs. Trim the chicken thighs of fat and cut them into bite-sized pieces. Season with sea salt and freshly cracked pepper, to taste.
- Remove the Dutch oven from the oven. Use a spoon to draw gravy up the sides of the Dutch oven and scrape browned fond into the stew.
- Place over high heat, add the chicken thigh pieces, and bring to a simmer.
- Return the Dutch oven to the oven, uncovered, and continue to cook, stirring occasionally, for about 45 minutes longer.
- Discard chicken wings and taste.
- Season with sea salt and freshly cracked pepper, to taste, if needed then sprinkle with fresh parsley.
- Serve with freshly baked bread and enjoy.
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User Reviews
Overall Rating
4.0
3 reviews
Good
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