Chicken Stew

READY IN: 2hrs 10mins
Recipe by Studentchef

Feb 8, 2010 A nice hearty stew for those cold winter nights.

Top Review by NorthwestGal

This stew smelled so tempting while it was simmering on the stove. And there are so many healthy vegetables packed into this stew! But I had trouble with the quantities listed here, at least given the amount of liquid called for. I used rather small potatoes and still could only get 1 1/2 potatoes and 1 cup of sliced mushrooms in the stew. I added 2 more cups of broth, and it was little more stew-like. And for our taste preferences, I added 2 teaspoons more of both thyme and parsley, which I thought was necessary given the vast amount of wonderful fresh vegetables in the stew. But other than that, this was a very tasty stew that turned out to be the perfect warming dinner on a cold and rainy winter day. Thanks, RSC chef.

Ingredients Nutrition

Directions

  1. Heat the oil in a large pot om medium high heat and add the chicken thigh meat. Let them brown on all sides.
  2. Take the chicken out and add the mushrooms to the oil and rendered fat of the chicken. Cook for five minutes, stirring occasionally. Add the other vegetables and seasonings and cook for another five minutes, continue to stir occasionally. The stove should be on medium heat to prevent any burns.
  3. Add the chicken back into the pot and add the chicken broth. Put on medium high heat again, and let it come to a gentle boil. Lower the heat to low, cover the pot and let it simmer for 1 1/2 hours.
  4. Serve warm with a side dish of egg noodles.

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