Description
Discover how to make a delicious Hearty Chicken and Vegetable Stew that will warm your soul. This easy recipe is perfect for cozy nights at home.
Ingredients
- – 1 yellow onion (150g)
- – 3 ribs celery (90g)
- – 4 cloves garlic (12g)
- – 1/2 lb. carrots (225g)
- – 1.75 lbs. boneless, skinless chicken thighs (800g)
- – 4 Tbsp all-purpose flour, divided (30g)
- – 2 Tbsp butter (28g)
- – 1 Tbsp olive oil (14g)
- – 1.5 lbs. baby potatoes (680g)
- – 1 tsp dried parsley (5g)
- – 1/2 tsp dried thyme (1g)
- – 1/2 tsp dried rosemary (1g)
- – 1/2 tsp dried sage (1g)
- – 1/4 tsp freshly cracked black pepper (1g)
- – 2 cups chicken broth (480ml)
- – 2 cups vegetable broth (480ml)
- – 1 Tbsp vegetable oil (14g)
- – 1 Tbsp chopped fresh parsley (optional) (5g)
Instructions
- Chop the onion and celery, mince the garlic, slice the carrots, and halve the baby potatoes before starting.
- Cut the chicken thighs into 1-inch cubes. Sprinkle 2 tablespoons of flour over them and mix until they are well-coated.
- Melt the butter with the olive oil in a large pot over medium heat until sizzling.
- Add the floured chicken pieces to the pot and let them brown on all sides without stirring too soon. Once browned, transfer them to a clean bowl using a slotted spoon, leaving the browned flour in the pot.
- Add the onion, celery, garlic, and carrots to the pot, sautéing until the onions become tender. Use the moisture from the vegetables to help lift the browned bits from the pot’s bottom.
- Once the vegetables have softened slightly, sprinkle the remaining 2 tablespoons of flour in the pot and continue to cook for another two minutes, allowing the flour to coat the pot again.
- Put the browned chicken back into the pot. Add the potatoes, parsley, thyme, rosemary, sage, pepper, chicken broth, and vegetable broth. Stir everything to blend and lift any flour from the bottom.
- Cover the pot and bring its contents to a boil. Once boiling, remove the lid, reduce the heat to medium-low, and let the stew simmer uncovered for about 30 minutes, stirring occasionally, until the potatoes are soft and the broth thickens.
- Sample the stew and add salt if necessary, depending on the broth’s saltiness. Garnish with fresh parsley if you like, and serve warm.
Notes
- Note: Ensure the chicken develops a golden crust for enhanced flavor.
- Second note: Scrape the pot while sautéing vegetables to incorporate all the flavorful browned bits.
- Third note: Taste the stew at the end and adjust seasoning with salt if needed due to varying broth saltiness.
