All this, when cooked slow and low, creates an amazingly finger-licking chicken stew. I bet you have seen many chicken stews over the years. Now, it’s about time to check out my version, which is amped up with more seasonings and more veggies, and that of course means more flavors… I was thinking of making chicken stew for a long time, but seriously couldn’t find any basic stew, which is not regional or exotic, with just the right kind of flavors I was looking for. Any stew with mere salt and pepper doesn’t excite me in the kitchen. So I started thinking along the lines of Coq Au Vin and our Pork Stew, which are both loaded with tremendous flavors. I decided to go with lots of veggies, as each individual one adds its own thing to the final dish. And making a stew base with the help of tomatoes and wine, with a tiny help from bacon too… I mean, who doesn’t like a little bacon in their life, right? Well, I am very pleased with the way this stew has turned out. And though there seems like a lot going on here, it’s kind of like you mix all the things in the pot and let it do its own thing. There’s not too much slaving in the kitchen, it all just comes down to adding things at the right time. Overall, this turned out to be a very easy Sunday meal for us, and I know now how I am cooking my chicken stew every single time.
Ingredients Needed
Chicken – For any braising dish, I like bone-in, skinless chicken thighs, as the result is always tender, fall off the bone meat. You can also use boneless thighs or drumsticks. White chicken meat doesn’t have any place in a stew pot, if you ask me. It won’t be nearly as juicy and tender as the dark meat. Veggies – Today I am using carrots, celery, onion, potato, mushrooms, green beans, peas and tomatoes (a can of diced tomatoes and tomato paste as well). Flavor Enhancers – Bacon, garlic, Worcestershire sauce, thyme, oregano, chicken broth, red wine, salt and pepper. Flour – Great for thickening the stew.
Chicken Stew Recipe
To start, I heat some oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. I sauté chopped bacon until it begins to brown, then I transfer it to a plate. In the same pan, I add a little more oil and sear seasoned chicken thighs until they’re golden brown on both sides. After that, I toss in diced carrots, celery, onion, and garlic, cooking until the veggies start to soften. Next, I build the stew by stirring in some flour until the veggies and chicken are well-coated and lightly browned. Then, I pour in red wine to deglaze the pan, making sure to scrape up all those flavorful bits from the bottom. I let the wine reduce slightly before mixing in tomato paste, diced tomatoes, herbs like thyme and oregano, a pinch of salt, and a splash of Worcestershire sauce. Then, I return the bacon to the pot, along with some sliced mushrooms and chicken broth. I bring everything to a boil, then lower the heat, cover the pot, and let it simmer for about 20 minutes. After that, I add in the potatoes and continue cooking, uncovered, until they’re tender and the stew is rich and flavorful. In the last 15-20 minutes, I add green beans and peas, cooking until all the vegetables are tender and the stew has reached my desired consistency. For a thicker stew, I combine 1 tablespoon of butter with 1 tablespoon of flour, mashing them together to form a paste. I stir this mixture into the stew and cook it for a few minutes until the stew thickens up nicely. I always like some crusty, warm bread with our stew. You can also pair it with salad. Think something like Greek Horiatiki or Wedge Salad. Many might not agree, but like folks in many Latin countries, I personally love stews with my beloved rice. There is something wonderfully comforting about a bowl full of stew with rice on top. Hmm… yum! Make a giant pot, as it refrigerates great as leftovers and you are all set for a few days of wonderful dinners. It also freezes well for 3 months in the freezer. Simply portion control and freeze it in air-tight freezer containers. Let me know if you make this chicken stew. There is still a little nip in the air, but seriously, who can really resist a pot full of some chicken and veggie stew any time of the year?
Chicken Stew, in our Gypsy Bowl… enjoy!
More great chicken stew recipes:Pollo GuisadoChicken ChasseurChicken ProvencalChicken CalderetaFricase de PolloChicken PaprikashChicken TagineAsopao de Pollo
