(4.5⭐️)
You wanna chicken stew? You gotta chicken stew.
At A Glance
| Quick | Look |
|---|---|
| Serves | 4 |
| Time | 1 hr |
| Calories | x kcal/serving |
What You'll Need
| Ingredients | Quantity |
|---|---|
| Brown Onions (diced) | 2 medium |
| Celery (diced) | 3 ribs |
| Carrots (diced) | 2–3 large |
| Garlic (minced) | 4–6 cloves |
| Boneless Chicken Breast (or thighs) | 2 |
| Plain Flour | 4–5 tbsp |
| Butter | 2 tbsp |
| Olive Oil | 1 tbsp |
| Dried Parsley | 1 tsp |
| Dried Thyme | ½ tsp |
| Dried Rosemary | ½ tsp |
| Dried Sage | ½ tsp |
| Chicken Stock | 500 ml |
| Red Wine Vinegar | 1–2 tbsp |
| Fresh Parsley (chopped) | handful |
| Grated Parmesan | to taste |
| Worcestershire Sauce | to taste |
| Salt & Pepper | to taste |
Method
Preparation
- Dice the onions, celery, carrots, and mince the garlic. Place aside in a large bowl.
- Dice the chicken into bite-sized pieces. In a separate bowl, coat with 1 tbsp of the flour until evenly covered.
Cooking
- Heat the butter and olive oil in a large pot on medium-high heat until melted and sizzling.
- Add the chicken and allow to brown undisturbed. Once it releases from the pan, flip to brown the other side. Remove the chicken to a clean bowl (do not fully cook yet).
- Reduce the pot to a medium heat and add the prepared vegetables with a pinch of salt. Let their water release and deglaze the pan, scraping up any browned bits.
- Once the vegetables soften, sprinkle in the remaining flour and stir until coated. The bottom will start to get sticky again.
- Return the browned chicken to the pot, then add all the dried herbs and chicken stock. Stir well, deglazing the bottom again.
- Bring to a boil, then reduce to a gentle simmer for ~30 minutes, adding water if too thick.
- Season with salt, pepper, red wine vinegar (to taste), and Worcestershire sauce.
Service
- Remove from heat. Stir in the fresh parsley and grated parmesan, letting the residual heat meld everything together.
- Serve hot with bread, mashed potato, or as a standalone stew.
Notes
Chicken thighs will provide deeper flavour, but breasts keep it lighter.
Adjust thickness with extra stock or water depending on preference.
Parmesan adds richness. Taste as you go to balance saltiness.