Chicken Stew (Print Version)
# Ingredients:
01 -
1 big yellow onion.
02 -
3 celery stalks.
03 -
4 garlic cloves.
04 -
Half a pound of carrots.
05 -
1 and 3/4 pounds of skinless, boneless chicken thighs.
06 -
4 tablespoons of flour, split in half.
07 -
2 tablespoons of butter.
08 -
1 tablespoon of olive oil.
09 -
1 and a half pounds of baby potatoes.
10 -
1 teaspoon of dried parsley flakes.
11 -
Half a teaspoon of thyme.
12 -
Half a teaspoon of rosemary.
13 -
Half a teaspoon of sage.
14 -
A quarter teaspoon of freshly cracked pepper.
15 -
2 cups of poultry stock.
16 -
2 cups of veggie stock.
17 -
1 tablespoon of chopped fresh parsley (optional).
# Instructions:
01 -
Cut the carrots into slices. Dice the onion and celery. Mince the garlic. Halve those baby potatoes.
02 -
Slice the chicken into chunks about an inch big. Toss them in 2 tablespoons of flour until coated.
03 -
Melt butter and heat olive oil together in a large pot over medium heat.
04 -
Add chicken to the pot. Brown it without stirring too much. Once browned, pull it out and set it aside for now.
05 -
Throw in the onion, celery, garlic, and carrots. Stir while cooking until the onion becomes soft, scraping up those tasty browned bits from the pot's bottom.
06 -
Toss in the last 2 tablespoons of flour and stir constantly for around 2 minutes.
07 -
Add the chicken back in. Stir in the potatoes, dried herbs, black pepper, and both stocks. Bring to a boil, then lower heat to simmer uncovered for about half an hour until the potatoes soften and the liquid thickens.
08 -
Check if it needs salt and adjust. Sprinkle fresh parsley on top if you like, and serve warm.
# Notes:
01 -
Let everything simmer until the potatoes reach tenderness.
02 -
Don't skip stirring up the browned bits, it's where all the flavor lives.
03 -
How much salt to add depends on your broth.