Chicken Stew
Recipes Chicken Main Dish Quick and Easy Seasonal cooking Soups and stews
Description
Serve this comforting, delicious and satisfying chicken stew to your family. It's heartier and thicker than a chicken soup with tender chicken, vegetables and potatoes.
Ingredients
1 3/4 lb. boneless, skinless chicken thighs, cut into 1 inch pieces
4 T. all-purpose flour, divided
2 T. butter
1 T. olive oil
1 yellow onion, diced
3 ribs celery, diced
4 cloves garlic, minced
1/2 lb. carrots, sliced
1 1/2 lb. baby potatoes, cut into halves
1 t. dried parsley
1/2 t. dried thyme
1/2 t. dried rosemary
1/2 t. dried sage
1/4 t. freshly ground black pepper
2 c. chicken broth
2 c. vegetable broth
1 T. chopped fresh parsley, optional
Directions
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Sprinkle 2 T. flour over the chicken pieces; toss until the chicken is coated; set aside.
Add the butter and olive oil to a large pot or Dutch oven; set over medium heat until hot and sizzling.
Add the coated chicken to the pot; allow the chicken to brown on all sides, avoiding stirring until browned on the bottom. When chicken is browned and has a nice brown layer of flour on the bottom of the pot, remove the chicken to a clean bowl with a slotted spoon. The chicken will not be cooked through yet, just browned.
Add the onion, celery, garlic, and carrots to the pot; sauté until the onions are soft. Use the moisture released by the vegetables to dissolve and scrape the browned bits off the bottom of the pot.
When the vegetables are slightly softened, add the remaining flour to the pot; sauté over medium heat for about 2 more minutes. The flour will begin to coat the bottom of the pot again.
Return the chicken to the pot. Add the potatoes, parsley, thyme, rosemary, sage, pepper, chicken and vegetable broths. Stir to combine and dissolve flour from the bottom of the pot.
Cover the pot; bring to a boil. When it reaches a boil, uncover and turn the heat down to medium-low. Simmer the stew over medium-low heat, uncovered, stirring occasionally, for about 30 minutes or until the potatoes are tender and the broth has thickened. Salt to taste, if needed.
Serve hot with freshly chopped parsley if desired.
6 servings.