Hearthside Chicken Stew

6
Servings
20m
Prep Time
50m
Cook Time
1h 10m
Ready In


"Warming to the soul"

Original recipe yields 6 servings
OK

Nutritional

  • Serving Size: 1 (501.3 g)
  • Calories 435.4
  • Total Fat - 18.4 g
  • Saturated Fat - 6 g
  • Cholesterol - 190.7 mg
  • Sodium - 859 mg
  • Total Carbohydrate - 31.1 g
  • Dietary Fiber - 4.9 g
  • Sugars - 5.8 g
  • Protein - 35.6 g
  • Calcium - 64.2 mg
  • Iron - 2.6 mg
  • Vitamin C - 16 mg
  • Thiamin - 0.3 mg

Step 1

Dice the onion and celery, mince the garlic, slice the carrots, and cut the baby potatoes in half before you begin.

Step 2

Cut the chicken thighs into 1-inch pieces. Sprinkle 2 tablespoons of the flour over the chicken and toss until the chicken is evenly coated.

Step 3

Add the butter and olive oil to a large pot. Heat the butter and oil over medium until they are hot and sizzling.

Step 4

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.

Step 5

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.

Step 6

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.

Step 7

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.

Step 8

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.

Step 9

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.

Tips & Variations


No special items needed.

Related

ellie

We really liked this stew -- so filling and perfect for a cold and windy day! The only change I made was using all chicken broth and also skipped the dried parsley and just used fresh parsley. Very good and this makes a lot, so we have plenty for lunches during the week. Thanks for sharing!

review by:
(8 Dec 2021)