Chicken Stew
- Anthology of Crumbs
- Sep 22
- 1 min read
1
Mushroom Duxelles
Cook the mushrooms until all moisture evaporates to prevent soggy pastry. Aim for a thick, paste-like consistency.
2
Puff Pastry Handling
Keep the puff pastry cold to avoid softness. Chill if it becomes too soft, and score the top lightly without cutting through.
Notes
1
Dice chicken and season with salt and pepper.
2
Over medium, heat olive oil in a large stockpot or Dutch oven. Add chicken, and cook to brown, stirring occasionally, about 5-6 minutes; set aside. Leave juices in pot.
3
Add onion, carrots and celery. Stirring occasionally, until tender, about 5 minutes.
4
Turn heat to medium low and stir in garlic until fragrant.
5
Whisk in flour and tomato paste until lightly browned, stirring often.
6
Pour in the wine, scraping any browned bits from the bottom and sides of the pot.
7
Pour in chicken stock and give a stir to combine so liquid will thicken. Add rosemary, thyme, bay leaves, sage, and chicken. Bring to a boil; cover and reduce heat and simmer until chicken is very tender, about 25 minutes.
8
Dice potatoes and add to pot. Simmer until potatoes are just tender and stew has thickened, about 35 minutes.
9
Remove and discard rosemary and thyme sprigs and bay leaves.
10
Stir in parsley; season with more salt and pepper, to taste.
11
Serve immediately.
Instructions
1 ½ pounds boneless skinless chicken thighs (cut into 1" chunks)
2 Tbsp (30 ml) olive oil
½ large sweet onion (diced)
4 carrots (peeled and diced)
3 celery ribs (diced)
2 cloves garlic (minced)
¼ cup (40 g) all purpose flour
3 Tbsp tomato paste
¾ cup (80 ml) dry white wine
5 cups (1000 ml) chicken stock
1 sprig fresh rosemary (or ½ tsp dried)
4 sprigs fresh thyme (or 1 tsp dried)
¼ tsp ground sage
3 bay leaves
1 ½ pounds baby red white or mix potatoes (cut into half about 1" chunks)
¼ cup chopped fresh parsley leaves
Himalayan salt & freshly ground black pepper (to taste)
Chicken Stew
Anthology of Crumbs
Hearty chicken stew packed with chicken thighs, potatoes, carrots, and warming herbs—a cozy, nourishing one-pot meal for cooler nights.
Servings :
6
Calories:
Prep Time
20 min
Cooking Time
1 hr
Rest Time
0
Total Time
1 hr 20 min
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