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French Chicken Stew

Here's how you make French Chicken Stew
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  • Servings: 6
  • Prep: 15m
  • Cook: 30-35m
    • The following recipe serves 6 people.

Ingredients

The ingredients are:
  • 1 pound chicken breast (boneless skinless chicken breasts, cut in thirds)
  • 1 pound chicken thighs (boneless skinless chicken thighs, cut in half)
  • 1 1/2 cups carrots, cut in 1 1/2" pieces, then cut in sticks (not too thin)
  • 1 cup frozen pearl onions, thawed (approximately 1 pkg of frozen onions 7-9 oz)
  • 2 cups white mushrooms, sliced
  • 1 cup green beans, ends trimmed and cut in 1 1/2" pieces
  • 1 celery rib, diced
  • 1/2 cup frozen peas, thawed
  • 1/4 cup pimiento, drained
  • 1 1/2 cups chicken broth
  • 2/3 cup white wine
  • 1/8 cup brandy (I use those small airplane or hotel bottles, perfect amount if you don't keep a bottle in the house)
  • 1/2 cup heavy cream
  • 1 tablespoon fresh thyme, fine chopped (1 teaspoon dried)
  • 1 teaspoon fresh tarragon, fine chopped (1/2 teaspoon dried)
  • 1 tablespoon fresh parsley, minced
  • 1 to 2 tablespoons flour
  • 2 tablespoons butter (1 to saute the chicken, 1 for the vegetables)
  • 1 1/2 tablespoons vegetable oil (1 to saute the chicken, 1/2 to saute the vegetables)
  • Salt and pepper
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • Step 1: Chicken ... Bring the chicken to room temperature and season well with salt and pepper. Add the butter and oil to the saute pan and saute the chicken until golden brown on each side. About 5 minutes. Remove the chicken to a plate while you saute the vegetables.

  • Step 2: Vegetables ...Add the remaining butter and oil to the saute pan and add the celery, onions, mushrooms, carrots, and green beans. Saute just a couple of minutes and then deglaze with the white wine. Stir well to deglaze the pan; then add in the brandy, broth, thyme, tarragon, parsley, peas, and the chicken. Season with salt and pepper. Cook 15-20 minutes until the chicken is cooked through and the vegetables are tender.

  • Step 3: Thicken ... Mix the cream and flour together (I start with 1 tablespoon first; it depends on how thick you want the stew); then, and slowly add to the pan. Whisk well to combine and bring to a light boil, and cook another 5 minutes until everything is cooked through.

  • Step 4: Serve ... ENJOY with my 'Herbed Pastry Wedges.'

We hope you enjoy this recipe!

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