Chicken Stew

Chicken Stew
Yield
6-8 servings
Yield
6-8 servings
Chicken Stew
Yield
6-8 servings
Yield
6-8 servings
Ingredients
  • 3pounds chicken thighs
  • a/n coarse salt
  • a/n black pepper
  • a/n vegetable oil
  • 2medium onionsdiced
  • 4cloves garlicminced
  • 1teaspoon thymeleaves only
  • 1/4cups flour
  • 1/2cups dry white wine
  • 3 1/2cups chicken stock
  • 1 1/2pounds red potatoes(4-5 medium), scrubbed and cut into 3/4-inch chunks
  • 1/2pound carrots(about 6 medium), peeled and sliced 1/2 inch thick
  • 2each bay leaves
  • 1cup frozen peas
  • 1/2cup parsleyminced
Yield:
Instructions
  1. Adjust an oven rack to the lower-middle position and heat the oven to 300˚F.
  2. Debone the chicken thighs and remove the skin.
  3. Pat the chicken dry with paper towels and season with salt and pepper.
  4. Heat 1 tablespoon of the oil in a large rondeau over medium-high heat until just smoking.
  5. Add half of the chicken and brown lightly, 6 to 8 minutes; transfer to a medium bowl.
  6. Repeat with 1 tablespoon more oil and the remaining chicken and transfer to the bowl.
  7. Add 1 tablespoon oil to the pot and heat over medium heat until shimmering.
  8. Add the onions and 1/4 teaspoon salt and cook until softened, 5 to 7 minutes.
  9. Stir in the garlic and thyme and cook until fragrant, about 30 seconds.
  10. Stir in the flour and cook for 1 minute.
  11. Stir in the wine, scraping up any browned bits.
  12. Gradually whisk in the stock, smoothing out any lumps.
  13. Stir in the potatoes, carrots, bay leaves, and browned chicken with any accumulated juice and bring to a simmer.
  14. Cover, place the pot in the oven, and cook until the chicken is very tender, 50 to 60 minutes.
  15. Remove the pot from the oven and remove the bay leaves.
  16. Remove the chicken as necessary to cut or pull apart into bite-sized pieces and return to the pot.
  17. Stir in the peas, cover, and let stand for 5 minutes.
  18. Stir in the parsley and season with salt and pepper to taste before serving.