Chicken Stew
Description
This is a very flavorful stew made in a savory broth with chicken, potatoes and lots of veggies. It takes a bit of time to make but is definitely worth it.
Ingredients
Chicken:
1-2 T. olive oil
salt and pepper
2 t. Italian seasoning
2 lb. bone-in chicken breast or thighs
Soup:
1/2 c. dry white wine
5 T. butter
1 medium yellow onion, diced
1 1/2 c. diced carrots
2 ribs celery, diced
4 cloves garlic, minced
1 t. Worcestershire sauce
1 t. hot sauce
1/3 c. flour
6 c. chicken broth
1/2 c. heavy cream, optional
1 chicken bouillon cube, or 1 t. Better Than Bouillon
1 1/2 lb. red potatoes, washed and dried
2-3 drops Gravy Master, optional
Seasonings:
1 t. dried parsley
1/2 t. EACH: dried basil, rosemary, thyme, mustard powder and onion powder
1/4 t. EACH: ground sage, salt and celery salt
1/8 t. black pepper
Directions
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Measure out ingredients before starting to make the process easier. But, DON'T cut the potatoes yet.
Pat the chicken dry; season each side with salt, pepper, and Italian seasoning.
Heat olive oil in a large Dutch oven or soup pot over medium-high heat, making sure that the pot is sufficiently heated so the chicken sears immediately.
Add chicken; cook 3-4 minutes per side; remove; set aside. The middle will still be uncooked. Don’t cut up the chicken yet.
Turn off the heat. Add the wine; set heat to medium. Use a silicone spatula to “clean” the bottom and sides of the pot. Let the liquid reduce by half, about 4 minutes.
Add butter; let butter melt. Add onions, carrots, and celery; toss to coat; soften for 5 minutes. Add garlic, hot sauce, Worcestershire sauce, and seasonings; cook for 1 minute. Add flour; stir to combine; cook for 2 minutes, or until it begins to turn a golden brown.
Add chicken broth slowly in small splashes, stirring continuously. Slowly add heavy cream in the same manner. Add the chicken bouillon. Bring soup to a boil; reduce to a gentle simmer.
Add the whole chicken pieces back in along with any juices from the plate.
Cover partially; let bubble very gently, partially covered, for 45-60 minutes. It will reduce, thicken, and concentrate. Don’t let it reach a boil or the chicken will be tough and dry. Stir the soup occasionally as it cooks.
Transfer the chicken to a platter; set aside, letting it rest.
Cut potatoes into 3/4 inch chunks; add to the soup. Simmer until fork tender, about 20 minutes.
Dice or shred the chicken on a cutting board; discard bones. Return chicken to the soup.
Add a few drops of Gravy Master to add a slightly darker color to the stew, if desired. Taste; add additional seasonings, if desired.
Serve.
6 servings.