Description
A hearty and comforting chicken stew made in one pot, featuring tender chicken thighs, fresh vegetables, and aromatic herbs simmered to perfection. This rustic dish is perfect for cozy family dinners.
Ingredients
* 2 pounds boneless, skinless chicken thighs, cut into 1-inch chunks
* Kosher salt and freshly ground black pepper, to taste
* 2 tablespoons olive oil
* 1 medium sweet onion, diced
* 3 carrots, peeled and diced
* 2 ribs celery, diced
* 3 cloves garlic, minced
* 3 tablespoons all-purpose flour
* 1 tablespoon tomato paste
* ½ cup dry white wine
* 2 ½ cups chicken stock
* 4 sprigs fresh thyme
* 2 bay leaves
* 1 pound red potatoes, cut into 3/4-inch chunks
* 2 tablespoons chopped fresh parsley leaves
Instructions
1. **Season the Chicken**: Season chicken thighs with 1 teaspoon salt and 1/2 teaspoon pepper, ensuring all pieces are evenly coated. This initial seasoning builds the foundation of flavor for the entire stew.
2. **Brown the Chicken**: Heat olive oil in a large stockpot or Dutch oven over medium heat. Working in batches to avoid overcrowding, add the chicken pieces and cook for 6-8 minutes, stirring occasionally until evenly browned on all sides. Once browned, set the chicken aside. This step creates a flavorful fond on the bottom of the pot and seals in the chicken’s juices.
3. **Sauté the Vegetables**: Add the diced onion, carrots, and celery to the same pot. Cook for 3-4 minutes, stirring occasionally, until the vegetables begin to soften and become tender. The vegetables will absorb the flavors left behind by the chicken.
4. **Add Garlic**: Stir in the minced garlic and cook for about 1 minute until fragrant. Be careful not to burn the garlic as it can become bitter.
5. **Create the Base**: Whisk in the flour and tomato paste, cooking for about 1 minute until lightly browned. This creates a roux that will help thicken the stew and adds a rich depth of flavor.
6. **Deglaze the Pot**: Pour in the white wine, scraping any browned bits from the bottom of the pot. These bits contain concentrated flavor that will enhance the stew. Allow the wine to simmer briefly to cook off the alcohol.
7. **Simmer the Stew**: Stir in the chicken stock, thyme sprigs, bay leaves, and return the browned chicken to the pot. Bring the mixture to a boil, then reduce heat and simmer for about 20 minutes, until the chicken becomes very tender.
8. **Add Potatoes and Finish**: Add the potato chunks to the pot and continue to simmer for approximately 15 minutes, until the potatoes are just tender and the stew has thickened to your desired consistency. Remove and discard the thyme sprigs and bay leaves. Stir in the fresh parsley and season with additional salt and pepper to taste.
9. **Serve**: Ladle the hot stew into bowls and serve immediately for the best flavor and texture.
Notes
For extra richness, you can add a splash of heavy cream at the end of cooking. If you prefer a thicker stew, you can mix 1 tablespoon of cornstarch with 2 tablespoons of cold water and stir it into the simmering stew. For a complete meal, serve with crusty bread or over rice. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 45 minutes