Chicken Stew Recipe: Comfort in a Bowl
When the weather turns chilly and you’re in need of a hearty and comforting meal, look no further than a warm and flavorful Chicken Stew. This classic dish has been a staple in kitchens around the world for its simplicity, nourishing qualities, and ability to bring a sense of coziness to any table. In this article, we’ll walk you through the steps of creating a delicious Chicken Stew that’s rich in taste and soul-soothing goodness.
Table of Contents
- The Heartwarming Appeal of Chicken Stew
- Ingredients You’ll Need
- Preparing the Chicken and Aromatics
- Building Layers of Flavor
- The Slow Simmer: Letting the Magic Unfold
- Adding Vegetables for Nutritional Value
- Thickening the Stew: Roux or Not to Roux
- Adjusting Seasonings to Taste
- Serving Your Chicken Stew
- Cooking Chicken Stew: Step-by-Step Guide
Chicken Stew is a testament to the comforting nature of food. With its tender chunks of chicken, hearty vegetables, and rich broth, it’s a dish that warms both the body and the soul.
The Heartwarming Appeal of Chicken Stew
What makes Chicken Stew truly special is its ability to evoke feelings of warmth and nostalgia. This dish has been enjoyed by families for generations, often shared around the dining table during gatherings and cherished moments.
Ingredients You’ll Need
To create a sumptuous Chicken Stew, you’ll need boneless, skinless chicken pieces, aromatic vegetables like onions, carrots, and celery, flavorful broth (chicken or vegetable), herbs such as thyme and bay leaves, and optional potatoes for added heartiness. These ingredients come together to create a comforting medley of flavors.
Preparing the Chicken and Aromatics
Start by searing the chicken pieces to lock in their juices. Once they’re golden brown, set them aside and sauté the aromatic vegetables in the same pot. This step lays the foundation for the stew’s rich flavors.
Building Layers of Flavor
Return the seared chicken to the pot and deglaze with broth, scraping up any flavorful bits from the bottom. This step ensures that every layer of your stew is infused with savory goodness.
The Slow Simmer: Letting the Magic Unfold
Cover the pot and let your stew simmer gently. This slow-cooking process allows the flavors to meld together, resulting in tender chicken and a broth that’s bursting with taste.
Adding Vegetables for Nutritional Value
As the stew simmers, add in your chopped vegetables. Carrots, celery, and potatoes not only provide great taste and texture but also contribute essential nutrients to your dish.
Thickening the Stew: Roux or Not to Roux
If you prefer a thicker stew, you have the option to create a roux – a mixture of flour and fat – that can be added to the stew. This step adds body and a velvety texture to your dish.
Adjusting Seasonings to Taste
Taste your stew and adjust the seasonings as needed. A touch of salt and pepper, along with any additional herbs or spices, can elevate the flavors to perfection.
Serving Your Chicken Stew
Ladle your Chicken Stew into bowls and garnish with fresh herbs for a burst of color and freshness. This dish pairs wonderfully with crusty bread, rice, or even mashed potatoes.
Cooking Chicken Stew: Step-by-Step Guide
- Sear the chicken pieces for a golden crust.
- Sauté aromatic vegetables for depth of flavor.
- Deglaze the pot with broth to capture all the goodness.
- Simmer the stew for tender chicken and rich taste.
- Add chopped vegetables for texture and nutrition.
- Optional: Create a roux for a thicker stew.
- Taste and adjust seasonings to your preference.
- Ladle into bowls and garnish with fresh herbs.
- Serve with your choice of accompaniments.
In conclusion, Chicken Stew is more than just a dish; it’s a comforting embrace on a chilly day and a reminder of the joy that a well-prepared meal can bring. With its tender chicken, aromatic vegetables, and heartwarming broth, this stew is a timeless classic that will continue to warm hearts and bellies for generations to come.
- 1 yellow onion
- 3 ribs celery
- 4 cloves garlic
- 1/2 lb. carrots
- 1.75 lbs. boneless, skinless chicken thighs
- 4 Tbsp all-purpose flour, divided
- 2 Tbsp butter
- 1 Tbsp olive oil
- 1.5 lbs. baby potatoes
- 1 tsp dried parsley
- 1/2 tsp dried thyme
- 1/2 tsp dried rosemary
- 1/2 tsp dried sage
- 1/4 tsp freshly cracked black pepper
- 2 cups chicken broth
- 2 cups vegetable broth
- 1 Tbsp chopped fresh parsley (optional)
Dice the onion and celery, mince the garlic, slice the carrots, and cut the baby potatoes in half before you begin.
Cut the chicken thighs into 1-inch pieces. Sprinkle 2 Tbsp of the flour over the chicken and toss until the chicken is evenly coated.
Add the butter and olive oil to a large pot. Heat the butter and oil over medium until they are hot and sizzling.
Add the flour-coated chicken to the pot with the butter and oil and allow the chicken to brown on all sides (avoid stirring until browned on the bottom). When the chicken is browned and there is 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 does not need to be cooked through at this point, just browned on the outside.
Add the onion, celery, garlic, and carrots to the pot and continue to 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.
Once the vegetables are slightly softened, add the remaining 2 Tbsp flour to the pot and continue to sauté over medium for about two minutes more. The flour will begin to coat the bottom of the pot again.
Return the browned chicken to the pot. Also add the potatoes, parsley, thyme, rosemary, sage, pepper, chicken broth, and vegetable broth. Stir to combine and dissolve any flour off the bottom of the pot.
Place a lid on the pot and allow it to come up to a boil. Once it reaches a boil, remove the lid and turn the heat down to medium-low. Allow the stew to simmer over medium-low, without a lid and stirring occasionally, for about 30 minutes or until the potatoes are tender and the broth has thickened.
Taste the stew and add salt if needed (I did not add any, but it will depend on the salt content of the broth you used). Add a tablespoon of fresh chopped parsley if desired, and serve hot.
Nutrition InformationYield 1 Serving Size 6
Amount Per ServingCalories 2596Total Fat 102gSaturated Fat 36gTrans Fat 1gUnsaturated Fat 62gCholesterol 1039mgSodium 5081mgCarbohydrates 213gFiber 27gSugar 28gProtein 222g
The information contained herein is subject to change.