Rustic Chicken Stew

Submitted by Nif_H

"A rich and hearty stew that will warm you up on the cold days. It is easy to put together with ingredients that you usually have on hand. If you prefer to have your veggies cut a little smaller, that works too - just watch that they do not overcook. The nice thing about this recipe is that you can do most of the prep as the stew is cooking. The chicken thighs and mushrooms add a great meaty texture. Try this with some crusty bread."

 

• Ready In: 1hr 10mins
• Ingredients: 15
• Serves: 6-8

ingredients

• 5 cups chicken broth
• 2 dried bay leaves
• 1 1⁄2 lbs chicken thighs, boneless skinless
• 1 1⁄2 cups carrots, large dice
• 2 cups russet potatoes, unpeeled, cut into 1 cubes (peel them if you prefer)
• 2 tablespoons butter
• 1 1⁄2 cups onions, coarsely chopped
• 1 cup celery, coarsely chopped
• 1 1⁄2 cups button mushrooms (halved or quartered)
• 1⁄2 teaspoon dried thyme
• 2 teaspoons dried parsley (2 tablespoons fresh chopped)
• 1⁄4 cup flour
• 1⁄4 cup milk (or 1/4 cup cream)
• 1 cup frozen cut green beans, thawed
• salt and pepper

directions

1. In a large saucepan, bring broth to a low simmer and add bay leaves and chicken thighs. Simmer for 20 minutes. Remove chicken with a slotted spoon and coarsely chop when cool enough to handle. While chicken is cooling, add carrots and potatoes to broth. Add chicken when chopped.
2. Meanwhile, melt butter over medium heat in a non-stick frying pan. Add onion, celery and mushrooms and sauté until soft, about 5-7 minutes, stirring occasionally. Stir in thyme, parsley, and flour. Stir until flour is absorbed and add mixture to broth.
3. Simmer stew for 15 to 20 minutes or until your potatoes and carrots are almost cooked to your preference. Add beans and milk or cream and let heat for 5 minutes. Add salt and pepper to taste. Remove bay leaves and serve!

Reviews

[carolannmarie1216]

This stew is yummy. A pleasure to cook and a pleasure to serve.

 

[Saeriu]

Made and reviewed for RSC #15: I made this for a customer appreciation day at work and it turned out wonderful! I ended up forgetting to add the green beans but it still was wonderful and very easy. It had a wonderfully creamy texture and feeling in my mouth with a well-rounded flavor. The mushrooms added a lot of depth. For ease of transportation, I diced all the veggies, cooked the meat, and made the roux all separate from each other and then added them at work. The only change I would have made would have been to chop the veggies smaller. Will definitely make again. Thanks!

 

[Chef1MOM-Connie]

2/22/10 RSC recipe. My family really enjoyed this meal. It is freezing here and the snowstorms just keep coming. Perfect warm me up food. I often use thyme in dishes with chicken and I love it. Used homemade broth for low salt. 1/4 c half and half, and minimal mushrooms ( not a real fan) but used for recipe. (we picked them out) Next time I would add more of everything to double it as the whole family enjoyed it. Served with Recipe #294745. Thank you chef and good luck.

 

[CarrolJ]

This falls under my special category of comfort foods. Wonderful flavor. A nice thick hearty stew. I did not really think I was a fan of thyme until I tasted it in this recipe! What a wonderful compliment to chicken dishes. The only thing I added was a few drops of yellow food coloring so that it had a little color. The recipe did not say how much pepper to use and since we like a little bam, I added a little over a teaspoon of it. Very, very good! I will make this again.

 

[Tea Jenny]

Well what can I say!!! to me this is total comfort food the kind of meal that you want to keep going back to the pot for more until you burst. It's just like mum used to make and I love it. No fancy ingredients, just straight forward honest to goodness farmhouse fair. I did add a bit more butter, and some oil to stop it burning, other than that I stuck to this wonderful recipe. Well done! I will be making this again, and again, and again.Thank you for a very nice recipe. Made for RSC#15