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For the Stew:
Chicken (2 pounds / 900g, bone-in thighs or breasts, skin removed): Adds flavor and tenderness.
Olive Oil (2 tablespoons): For browning the chicken and sautéing the vegetables.
Onion (1 large, chopped): Adds sweetness and depth of flavor.
Garlic (4 cloves, minced): Adds a robust, aromatic flavor.
Carrots (4, peeled and sliced): Adds sweetness and color.
Celery (3 stalks, sliced): Adds crunch and freshness.
Potatoes (3 large, peeled and cubed): Adds heartiness to the stew.
Chicken Broth (4 cups / 960ml): Forms the base of the stew.
Tomato Paste (2 tablespoons): Adds richness and depth of flavor.
Bay Leaves (2): Adds an earthy, aromatic flavor.
Thyme (1 teaspoon, dried or 1 tablespoon fresh): Adds a subtle herbaceous note.
Salt and Black Pepper (to taste): Enhances the flavors.
Frozen Peas (1 cup / 150g): Adds sweetness and color.
For Thickening (optional):
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All-Purpose Flour (2 tablespoons): For thickening the stew.
Water (1/4 cup / 60ml): For mixing with the flour.
Equipment You’ll Need
Large Pot or Dutch Oven: For cooking the stew.
Mixing Bowls: Various sizes for mixing ingredients.
Whisk or Spoon: For mixing and stirring.
Knife and Cutting Board: For chopping the ingredients.
Measuring Cups and Spoons: For accurate measurements.
Step-by-Step Instructions
Preparing the Chicken
Season the Chicken: Season the chicken pieces with salt and black pepper.
Brown the Chicken: Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the chicken pieces and brown them on all sides, about 5-7 minutes. Remove the chicken and set aside.
Sautéing the Vegetables
Sauté the Onions and Garlic: In the same pot, add the chopped onion and sauté until softened, about 5 minutes. Add the minced garlic and sauté for another minute.
Add the Carrots and Celery: Add the sliced carrots and celery to the pot. Sauté for about 5 minutes, until they begin to soften.
Building the Stew
Add the Tomato Paste: Stir in the tomato paste and cook for 1-2 minutes, allowing it to caramelize slightly and enhance the flavor.
Add the Broth and Herbs: Pour in the chicken broth, scraping up any browned bits from the bottom of the pot. Add the bay leaves and thyme.
Return the Chicken: Return the browned chicken pieces to the pot. Bring the stew to a boil, then reduce the heat to low and simmer, covered, for 30 minutes.
Adding the Potatoes and Peas
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Add the Potatoes: After 30 minutes, add the cubed potatoes to the pot. Continue to simmer for another 20-25 minutes, or until the potatoes are tender and the chicken is cooked through.
Add the Peas: Stir in the frozen peas and cook for an additional 5 minutes.
Thickening the Stew (Optional)
Thicken the Stew: If you prefer a thicker stew, mix the all-purpose flour with water to form a slurry. Gradually stir the slurry into the stew, cooking for a few more minutes until the stew thickens to your desired consistency.
Serving the Chicken Stew
Adjust Seasoning: Taste the stew and adjust the seasoning with salt and black pepper if needed.
Serve: Ladle the chicken stew into bowls. Serve hot, with crusty bread or over rice if desired. Enjoy!
Tips for Perfect Chicken Stew
Use Bone-In Chicken: Bone-in chicken adds more flavor to the stew.
Brown the Chicken: Browning the chicken adds depth of flavor to the stew.
Simmer Slowly: Allow the stew to simmer slowly to develop the best flavor.
Add Vegetables in Stages: Adding vegetables in stages ensures they are cooked perfectly.
Variations and Additions
Chicken stew is versatile and can be customized to suit your tastes. Here are some ideas to inspire you:
Creamy Chicken Stew:
Addition: Add 1/2 cup of heavy cream or milk towards the end of cooking for a creamy texture.
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