How to Make Basic Chicken Stew

If you just made a roast chicken and have leftovers, you’ll probably be looking for a recipe that will use up all the chicken you have left while also providing a tasty and satisfying meal.  This recipe for chicken stew satisfies both of those wishes, as well as being delicious and very healthy.

 

To make chicken stew, you will need:

 

1 whole yellow onion (diced)

10 large mushrooms

Olive oil

1 tablespoon chopped parsley

2 large carrots (sliced)

3 pints of chicken stock broth

3 tablespoons white flour

8 chicken thighs

Salt and pepper


Steps:

 

Wash and dry your chicken drumsticks, then dust them lightly with salt and pepper to taste.  Keep the skin on for cooking to retain the flavor, or you’ll end up with dry or tasteless chicken (you can always remove the skin once cooked).

 

You’ll need a big cooking pot.  Pour in a healthy dash of olive oil over medium heat and watch it sizzle.  Add the chicken thighs one by one and brown them on all sides.  Remove, once browned, with cooking tongs and set aside.

 

Next, add the chopped onions, the mushrooms and the carrots.  Simmer them on medium heat in the oil until they soften.

 

Put all of the chicken pieces back in the pot (we told you that you’d need a big pot!).  Pour in the broth, sprinkle parsley on top and bring to a slow boil.  Make sure the stock covers the chicken – all pieces should be submerged or they won’t cook properly.

 

Simmer for 30 minutes, skimming off any fat or oil that forms on the surface.  Use a slotted spoon or a small teabag strainer to remove foam.

 

Your chicken is done when it slides easily off the bone and no pink color remains inside the meat.  If you want to take the bones out, remove the thighs (carefully!) from the pot one by one, remove the skin, and cut the flesh from the bones with a sharp knife.  Keep the bones to make chicken stock, and return the meat to the pot.


Making Roux:

 

In a separate small saucepan, stir a good splash of olive oil (about three teaspoons) into the flour and simmer over a medium heat, stirring constantly to prevent sticking.  This substance is called roux.

 

Add the roux into the stew a small piece at a time, whisking well to dissolve it.  Don’t let it form into balls and sink, make sure you crumble the roux apart in the water so it dissolves.  The more roux you add, the thicker the stew will be.   

 

Simmer the stew on a medium/low heat for another 15 minutes, stirring well. 


Serving Suggestion:

 

Remove from heat and serve with potatoes and fresh vegetables, or by itself in a soup bowl with warm crusty bread from the baker.  This chicken stew will warm up any chilly evening!

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