Description
Warm, comforting Chicken Stew brings rustic French countryside flavors straight to your kitchen. Rich layers of tender chicken, earthy vegetables, and aromatic herbs promise a soul-satisfying meal you’ll savor with pure culinary delight.
Ingredients
Scale
Protein:
- 1.75 pounds (794 grams) boneless skinless chicken thighs
Vegetables:
- 1.5 pounds (680 grams) baby potatoes
- 1/2 pound (227 grams) carrots
- 3 ribs celery
- 1 yellow onion
- 4 cloves garlic
Seasonings and Additional Ingredients:
- 4 tablespoons all-purpose flour
- 2 tablespoons butter
- 1 tablespoon olive oil
- 2 cups chicken broth
- 2 cups vegetable broth
- 1 teaspoon dried parsley
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1/2 teaspoon dried sage
- 1/4 teaspoon freshly cracked black pepper
- 1 tablespoon fresh parsley, chopped (optional)
Instructions
- Prepare the vegetables by finely dicing onion and celery, mincing garlic, slicing carrots, and halving potatoes into uniform pieces.
- Cut chicken into 1-inch cubes and thoroughly coat with flour, ensuring even coverage.
- Warm a large pot over medium heat, adding butter and oil until the mixture begins to sizzle and shimmer.
- Carefully place floured chicken pieces into the hot pot, allowing them to develop a golden-brown crust without excessive stirring. Remove browned chicken and set aside.
- In the same pot, sauté onions, celery, garlic, and carrots, scraping up caramelized bits from the bottom to enhance flavor depth.
- Sprinkle remaining flour over vegetables, stirring constantly for 2 minutes to eliminate raw flour taste and create a thickening base.
- Reintroduce browned chicken to the pot, then add potatoes, herbs, pepper, and broths. Bring to a vigorous boil, then reduce heat and simmer uncovered for 30 minutes at 180°F until potatoes become tender and liquid reduces.
- Adjust seasoning with salt, garnish with fresh parsley, and serve piping hot directly from the pot.
Notes
- Flour Coating Technique Shake chicken pieces in a sealed bag with flour for even, light coating that helps create a golden crust and thickens the stew.
- Vegetable Prep Tip Cut vegetables into similar-sized pieces to ensure even cooking and consistent texture throughout the stew.
- Flavor Boost Option Add a splash of white wine or a dash of dried thyme to enhance the depth of flavor and create a more complex taste profile.
- Low-Carb Adaptation Replace potatoes with cauliflower or turnips for a lower-carbohydrate version that maintains the hearty feel of the classic stew.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dinner, Lunch, Snacks
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 360
- Sugar: 3 g
- Sodium: 800 mg
- Fat: 15 g
- Saturated Fat: 6 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 4 g
- Protein: 28 g
- Cholesterol: 100 mg