Best Chicken Stew
Best Chicken Stew might be just the main course you are searching for. This recipe makes 6 servings with 525 calories, 42g of protein, and 24g of fat each. For $3.72 per serving, this recipe covers 33% of your daily requirements of vitamins and minerals. If you have flour, bacon, dried thyme, and a few other ingredients on hand, you can make it. 10 people were glad they tried this recipe. It is brought to you by For the Love of Cooking. It can be enjoyed any time, but it is especially good for Winter. From preparation to the plate, this recipe takes about 1 hour and 50 minutes. With a spoonacular score of 77%, this dish is good. Crock Pot Chicken & Bean Stew: A Left-Over Chicken, Chicken Stew, and Chicken Stew are very similar to this recipe.
Servings: 6
Preparation duration: 20 minutes
Cooking duration: 90 minutes
Ingredients:
1 pound small baby red potatoes, unpeeled, quartered
3 slices bacon, chopped into pieces
3 tbsp butter
4 carrots, peeled and diced
2 celery rib, diced
5 cups chicken broth, divided
1 pound chicken wings, halved at joint
¼ tsp dried thyme
1 cup dry white wine
1/3 cup flour
Fresh parsley, garnish
3 garlic cloves, minced
Sea salt and freshly cracked pepper, to taste
2 lbs boneless skinless chicken thighs, trimmed of any fat and cut into bite sized pieces
1 tbsp soy sauce
1 small sweet yellow onion, diced
Equipment:
dutch oven
oven
slotted spoon
whisk
Cooking instruction summary:
Preheat the oven to 325 degrees.Cook the bacon pieces in a large Dutch oven over medium heat, stirring occasionally, until fat renders and bacon browns, 4-5 minutes.Remove the bacon with a slotted spoon and transfer it to a plate.Add the chicken wings to the Dutch oven, increase heat to medium high, and cook until well browned on both sides, 8-10 minutes; transfer wings to the plate with the bacon.Add the diced onion and celery and cook, stirring often, for 2 minutes.Add the garlic and thyme and cook, stirring constantly for 1 minute.Add 1 cup of white wine and 1 cup of chicken broth along with the soy sauce to the vegetables, making sure to scrape up any browned bits from the bottom of the Dutch oven; and bring to a boil.Cook, stirring occasionally, until liquid evaporates and vegetables begin to sizzle again, 12 to 14 minutes.Add the butter and stir until melted; sprinkle the flour over the vegetables and stir to combine.Gradually whisk in the remaining 4 cups of chicken broth until smooth and creamy.Add the browned wings and bacon pieces along with the potatoes and carrots; bring to a simmer.Transfer to the oven and cook, uncovered, for 30 minutes, stirring once halfway through cooking.While the stew is cooking, prepare the chicken thighs. Trim the chicken thighs of fat and cut into bite sized pieces. Season with sea salt and freshly cracked pepper, to taste.Remove the Dutch oven from the oven. Use spoon to draw gravy up the sides of the Dutch oven and scrape browned fond into the stew.Place over high heat, add the chicken thigh pieces, and bring to a simmer.Return the Dutch oven to the oven, uncovered, and continue to cook, stirring occasionally, for about 45 minutes longer.Discard wings and taste.Season with sea salt and freshly cracked pepper, to taste, if needed then sprinkle with fresh parsley.Serve with freshly baked bread and enjoy.
Step by step:
1. Preheat the oven to 325 degrees.Cook the bacon pieces in a large Dutch oven over medium heat, stirring occasionally, until fat renders and bacon browns, 4-5 minutes.
2. Remove the bacon with a slotted spoon and transfer it to a plate.
3. Add the chicken wings to the Dutch oven, increase heat to medium high, and cook until well browned on both sides, 8-10 minutes; transfer wings to the plate with the bacon.
4. Add the diced onion and celery and cook, stirring often, for 2 minutes.
5. Add the garlic and thyme and cook, stirring constantly for 1 minute.
6. Add 1 cup of white wine and 1 cup of chicken broth along with the soy sauce to the vegetables, making sure to scrape up any browned bits from the bottom of the Dutch oven; and bring to a boil.Cook, stirring occasionally, until liquid evaporates and vegetables begin to sizzle again, 12 to 14 minutes.
7. Add the butter and stir until melted; sprinkle the flour over the vegetables and stir to combine.Gradually whisk in the remaining 4 cups of chicken broth until smooth and creamy.
8. Add the browned wings and bacon pieces along with the potatoes and carrots; bring to a simmer.
9. Transfer to the oven and cook, uncovered, for 30 minutes, stirring once halfway through cooking.While the stew is cooking, prepare the chicken thighs. Trim the chicken thighs of fat and cut into bite sized pieces. Season with sea salt and freshly cracked pepper, to taste.
10. Remove the Dutch oven from the oven. Use spoon to draw gravy up the sides of the Dutch oven and scrape browned fond into the stew.
11. Place over high heat, add the chicken thigh pieces, and bring to a simmer.Return the Dutch oven to the oven, uncovered, and continue to cook, stirring occasionally, for about 45 minutes longer.Discard wings and taste.Season with sea salt and freshly cracked pepper, to taste, if needed then sprinkle with fresh parsley.
12. Serve with freshly baked bread and enjoy.
Nutrition Information:
covered percent of daily need
