Chicken Stew
User Reviews
5
Chicken Stew
Description
This Chicken Stew starts by browning pieces of boneless, skinless chicken thighs in olive oil, developing flavor from the searing. Vegetables including sliced carrots, chopped onion, and celery are softened in the same pot, then garlic and flour are added to form a roux. Chicken broth is slowly incorporated, lifting browned bits from the pot to enrich the stew's base. Baby potatoes, herbs such as bay leaves and thyme sprigs, and the cubed chicken return to the pot to simmer gently until the potatoes are tender and broth slightly thickened.
The result is a stew with tender chicken and vegetables, immersed in a broth that is flavorful, thickened modestly with flour and enriched with fresh parsley stirred in before serving. The cooking method enhances depth through layers of sautéing and simmering.
The stew can be served as a filling main course alongside bread. Notes suggest swirling in cream just before serving for added richness or mashing some potatoes into the stew to thicken and enrich the texture. The recipe also advises not to discard the flavorful browned bits in the pot to maximize flavor.
Ingredients
- ¼ cup olive oil divided (60mL)
- 1½ pounds chicken thigh 675g, boneless, skinless
- 3 medium carrot peeled and cut into ½-inch thick slices
- 1 large onion chopped
- 2 celery sliced, ribs
- 4 cloves garlic minced
- ¼ cup all-purpose flour (30g)
- 1 pound baby potato 450g
- 6 cups chicken broth (1.5L)
- 2 bay leaf
- 4 thyme sprigs
- 1 teaspoon salt
- 1 teaspoon black pepper ground
- ¼ cup parsley chopped, fresh
Instructions
- In a large Dutch oven, heat 2 tablespoons of olive oil over medium-high heat. Working in batches, add the chicken pieces. Cook until lightly browned, about 2 minutes on each side. Set chicken aside.
- Add the remaining 2 tablespoons olive oil, carrot, onion, and celery. Cook, stirring frequently, until vegetables are tender, about 5 minutes. Add the garlic and flour. Cook, stirring constantly, for 2 minutes. Slowly stir in the broth.
- Cut the chicken into 1 -inch cubes. Add to the pot with the potatoes, bay leaves, thyme sprigs, salt, and pepper, stirring to combine.
- Bring the mixture to a boil and then reduce the heat to low. Cook, stirring occasionally, until the potatoes are tender and the stew is thickened, about 40 to 45 minutes. Remove the bay leaves and thyme sprigs. Stir in parsley just before serving.
Notes
- For creamier stew, stir in a few tablespoons of cream with parsley before serving.
- To thicken stew, mash some cooked potatoes and mix back in; then simmer briefly.
- If flour was missed, make a slurry with cool broth or water before adding to hot liquid to avoid lumps.
- Additional vegetables like cauliflower, broccoli, mushrooms, red pepper, or peas can be added.
- Do not clean the pot after searing chicken to retain flavorful browned bits; scrape these up when adding broth.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 332 kcal
% Daily Value*
| Calories | 332kcal | 17% |
| Carbohydrates | 25g | 8% |
| Protein | 26g | 52% |
| Fat | 14g | 22% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 1g | 50% |
| Cholesterol | 108mg | 36% |
| Sodium | 1378mg | 57% |
| Potassium | 958mg | 20% |
| Fiber | 3g | 12% |
| Sugar | 3g | 6% |
| Vitamin A | 5382IU | 108% |
| Vitamin C | 40mg | 44% |
| Calcium | 62mg | 6% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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