Chicken Stew (Print Version)
# Ingredients:
01 -
1 yellow onion.
02 -
3 ribs celery.
03 -
4 cloves garlic.
04 -
1/2 pound carrots.
05 -
1.75 pounds boneless skinless chicken thighs.
06 -
4 tablespoons all-purpose flour, divided.
07 -
2 tablespoons butter.
08 -
1 tablespoon olive oil.
09 -
1.5 pounds baby potatoes.
10 -
1 teaspoon dried parsley.
11 -
1/2 teaspoon dried thyme.
12 -
1/2 teaspoon dried rosemary.
13 -
1/2 teaspoon dried sage.
14 -
1/4 teaspoon black pepper, freshly cracked.
15 -
2 cups chicken broth.
16 -
2 cups vegetable broth.
17 -
1 tablespoon fresh parsley, chopped (optional).
# Instructions:
01 -
Dice onion and celery. Mince garlic. Slice carrots. Cut potatoes in half.
02 -
Cut chicken into 1-inch pieces. Coat with 2 tablespoons flour.
03 -
Heat butter and oil in a large pot over medium heat until sizzling.
04 -
Add floured chicken to pot. Let it brown without stirring too much. Once browned, take chicken out and set aside.
05 -
Put onion, celery, garlic, and carrots in pot. Cook until onions soften, scraping up browned bits from bottom.
06 -
Stir in remaining 2 tablespoons flour. Cook for 2 minutes, stirring often.
07 -
Return chicken to pot. Add potatoes, herbs, pepper, and both broths. Bring to boil, then simmer uncovered for 30 minutes until potatoes are tender and liquid thickens.
08 -
Taste and add salt if needed. Top with fresh parsley if using and serve hot.
# Notes:
01 -
Let stew simmer until potatoes are fully tender.
02 -
Scrape up browned bits for extra flavor.
03 -
Salt amount needed depends on broth used.