Hearty Chicken Stew (Print Version)
# Ingredients:
01 -
1 and 3/4 pounds of boneless chicken thighs, with the skin removed.
02 -
Half a pound of peeled carrots.
03 -
Three ribs of celery.
04 -
One medium yellow onion.
05 -
Four garlic cloves, minced.
06 -
A teaspoon of dried parsley.
07 -
Half a teaspoon each of thyme, rosemary, and sage.
08 -
Quarter teaspoon of freshly cracked black pepper.
09 -
Two cups of vegetable stock.
10 -
Two cups of chicken stock.
11 -
One and a half pounds of baby potatoes, halved.
12 -
Two tablespoons of olive oil.
13 -
Two tablespoons of butter.
14 -
Four tablespoons of plain flour, split in half.
15 -
One tablespoon of freshly chopped parsley (if you want).
# Instructions:
01 -
Chop up the onion and celery. Mince the garlic cloves. Slice the carrots and halve the baby potatoes.
02 -
Dice the chicken into chunks about 1 inch thick. Coat with half the flour (2 tablespoons).
03 -
Melt butter with oil in a big pot. Keep the heat at medium until it starts sizzling.
04 -
Toss the floured chicken into the hot pot. Don’t stir too often so it gets golden brown. Take it out once done and set aside.
05 -
Toss the onion, celery, garlic, and carrots into the same pot. Stir around until the onion looks soft, scraping up leftover browned bits.
06 -
Mix in the remaining flour (2 tablespoons) and keep stirring for a couple of minutes.
07 -
Put the chicken back into the pot. Add in the halved potatoes, herbs, black pepper, and both broths. Turn heat to high to get a boil going. Then, simmer uncovered for half an hour, until the potatoes soften up and the broth thickens.
08 -
Have a taste—add salt if needed. Sprinkle fresh parsley on top before serving, if you like.
# Notes:
01 -
Let it simmer long enough for the potatoes to soften completely.
02 -
Scrape up bits stuck to the bottom for more flavor.
03 -
How much salt to add depends on how salty the broth already is.