Ingredients
Scale
- Chicken: 1.5 lbs (about 680g) boneless, skinless chicken thighs, cut into 1-inch cubes (Chicken thighs are recommended for their flavor and tenderness, but chicken breasts can be substituted)
- Fat for Searing: 2 tablespoons olive oil or unsalted butter (or a mix)
- Aromatics:
- 1 large yellow onion, chopped (about 1.5 cups)
- 3 medium carrots, peeled and sliced into 1/2-inch rounds (about 1.5 cups)
- 3 celery stalks, sliced into 1/2-inch pieces (about 1.5 cups)
- 4–5 cloves garlic, minced (about 1.5 tablespoons)
- Flour (for thickening): 1/4 cup (about 30g) all-purpose flour (Use a gluten-free blend for a GF version)
- Liquid:
- 6 cups (about 1.4 liters) low-sodium chicken broth or stock
- Optional: 1/2 cup dry white wine (like Sauvignon Blanc or Pinot Grigio) for deglazing
- Vegetables:
- 1.5 lbs (about 680g) Yukon Gold or Russet potatoes, peeled and cut into 1-inch cubes (about 3–4 medium potatoes)
- 1 cup (about 150g) frozen green peas
- Herbs and Seasonings:
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary (or 1 sprig fresh rosemary)
- 1 bay leaf
- Salt, to taste (start with 1 teaspoon, adjust later)
- Freshly ground black pepper, to taste (start with 1/2 teaspoon, adjust later)
- Optional Flavor Enhancers: 1 tablespoon tomato paste, 1 teaspoon Worcestershire sauce
- Garnish (Optional): Fresh parsley, chopped
Instructions
- Prepare the Chicken: Pat the cubed chicken thighs dry with paper towels. This is crucial for getting a good sear. Season the chicken generously with about 1/2 teaspoon salt and 1/4 teaspoon black pepper.
- Sear the Chicken: Heat the olive oil and/or butter in a large Dutch oven or heavy-bottomed pot over medium-high heat. Once the oil is shimmering or the butter is melted and foamy, add the chicken pieces in a single layer (work in batches if necessary to avoid overcrowding the pot). Sear the chicken for about 3-4 minutes per side, until nicely browned. The chicken doesn’t need to be cooked through at this stage. Remove the browned chicken from the pot using a slotted spoon and set it aside on a plate. Searing builds a flavorful crust (fond) on the bottom of the pot, which is essential for a rich stew.
- Sauté the Aromatics: Reduce the heat to medium. Add the chopped onion, carrots, and celery to the pot (add a little more oil if the pot seems dry). Cook, stirring occasionally, for about 5-7 minutes, until the onions become translucent and the vegetables begin to soften slightly. Scrape up any browned bits (fond) from the bottom of the pot as the vegetables release their moisture – this is pure flavor!
- Add Garlic and Flour: Add the minced garlic (and tomato paste, if using) to the pot and cook for about 1 minute more, until fragrant. Be careful not to burn the garlic. Sprinkle the all-purpose flour over the vegetables. Stir continuously and cook for about 1-2 minutes. This step cooks out the raw flour taste and creates a roux, which will help thicken the stew later.
- Deglaze (Optional but Recommended): If using white wine, pour it into the pot. Bring it to a simmer, scraping the bottom of the pot vigorously with a wooden spoon to loosen any remaining browned bits. Let the wine bubble and reduce by about half, which should take 1-2 minutes. This adds a wonderful depth of flavor. If skipping the wine, proceed directly to the next step.
- Add Liquids and Potatoes: Gradually pour in the chicken broth, stirring constantly to ensure the flour mixture dissolves smoothly without lumps. Add the reserved seared chicken (along with any accumulated juices from the plate), the cubed potatoes, dried thyme, dried rosemary (or fresh sprig), and the bay leaf. If using Worcestershire sauce, add it now.
- Bring to a Simmer: Increase the heat to bring the stew just to a boil. Once it reaches a boil, immediately reduce the heat to low.
- Simmer Gently: Cover the pot tightly and let the stew simmer gently for about 25-35 minutes, or until the potatoes are tender when pierced with a fork and the chicken is cooked through and tender. Stir occasionally to prevent sticking, especially on the bottom. Avoid boiling vigorously, as this can make the chicken tough. Gentle simmering allows the flavors to meld beautifully.
- Add Peas: Stir in the frozen peas during the last 5 minutes of cooking. They just need to heat through; overcooking will make them mushy and dull their vibrant color.
- Final Seasoning and Adjustments: Remove the bay leaf (and rosemary sprig, if using fresh). Taste the stew carefully. Add more salt and freshly ground black pepper as needed to reach your desired flavor. If the stew is too thin for your liking, you can create a slurry by whisking 1 tablespoon of cornstarch with 2 tablespoons of cold water, then slowly stirring it into the simmering stew until it thickens (let it simmer for another minute or two). If it’s too thick, stir in a little more warm chicken broth or water until you reach the desired consistency.
- Rest and Serve: Turn off the heat and let the stew rest for 5-10 minutes before serving. This allows the flavors to meld even further. Ladle generously into warm bowls. Garnish with fresh chopped parsley, if desired.
Nutrition
- Serving Size: One Normal Portion
- Calories: 480-550