Chicken Stew (Print Version)
# Ingredients:
01 -
1 yellow onion.
02 -
3 ribs celery.
03 -
4 cloves garlic.
04 -
1/2 lb. carrots.
05 -
1.75 lbs. boneless, skinless chicken thighs.
06 -
4 Tbsp all-purpose flour, divided.
07 -
2 Tbsp butter.
08 -
1 Tbsp olive oil.
09 -
1.5 lbs. baby potatoes.
10 -
1 tsp dried parsley.
11 -
1/2 tsp dried thyme.
12 -
1/2 tsp dried rosemary.
13 -
1/2 tsp dried sage.
14 -
1/4 tsp freshly cracked black pepper.
15 -
2 cups chicken broth.
16 -
2 cups vegetable broth.
17 -
1 Tbsp chopped fresh parsley (optional).
# Instructions:
01 -
Dice the onion and celery, mince the garlic, slice the carrots, and halve the baby potatoes.
02 -
Cut the chicken thighs into 1-inch pieces. Coat evenly with 2 Tbsp of flour.
03 -
In a large pot, heat butter and olive oil over medium heat. Add chicken, browning all sides until a golden crust forms.
04 -
Add onion, celery, garlic, and carrots to the pot, stirring until the onions soften.
05 -
Sprinkle the remaining 2 Tbsp of flour over the vegetables, cooking for two more minutes.
06 -
Return chicken to pot with potatoes, herbs, pepper, chicken broth, and vegetable broth. Stir.
07 -
Bring to a boil, then lower heat and simmer for about 30 minutes until potatoes are tender.
08 -
Adjust salt if necessary, garnish with fresh parsley, and serve hot.
# Notes:
01 -
This stew bursts with flavors due to the careful browning of chicken and use of both chicken and vegetable broths.
02 -
Adjust seasoning based on the broth's salt content.
03 -
Adding fresh parsley at the end brightens the stew visually and enhances its fresh aroma.