Tired of boring beef stew? Me too! This chicken stew was great even without the prerequisite dumplings…
- Chicken Stew
5 cups (1.25 L) chicken stock
4 lb (1.8 kg) skinned chicken thighs
7 small carrots, peeled (WHY?) and cut in half diagonally
4 potatoes, peeled and cubed I used yams peeled and cubed
2 cups (500 mL) peeled pearl onions or 1 chopped white onion
- 1 red pepper diced
3 tbsp (45 mL) butter
3 chopped celery stalks
2 cups (500 mL) button mushrooms or 1 small can
1/3 cup (75 mL) all-purpose flour
1 tsp (5 mL) dried thyme
1/2 tsp (2 mL) salt
1/2 tsp (2 mL) pepper
1/2 cup (125 mL) peas, frozen or 1 small can
- 1 platano chopped coarsely
1/4 cup (60 mL) whipping cream I omitted this and used the chopped platano to thicken it. Can you tell I am into platanos?
In a large Dutch oven, bring chicken stock to boil. Add chicken; cover and simmer over medium-low heat until juices run clear when chicken is pierced, about 30 minutes. With slotted spoon, transfer to plate; let cool. Remove meat from bones; cut into bite-size chunks.Better still start with boneless thighs and save some time.
Add carrots, pepper, celery and potatoes to stock; cover and cook for 10 minutes. Add (pearl) onions; simmer, covered, just until onions are tender, about 5 minutes. With slotted spoon, transfer vegetables to plate. If necessary, add more chicken stock to make 5 cups (1.25 L). OR just add more water…
In same pan, melt butter over medium-high heat; cook celery, onion and mushrooms, stirring often, until softened, about 8 minutes. Truthfully I just threw them into the pot with the stock and veggies. Add flour, thyme, salt and pepper; cook, stirring, for 1 minute. Bring to boil, stirring. Reduce heat to medium-low; simmer, stirring often, for about 5 minutes or until thick enough to coat back of spoon. Return chicken and any accumulated juices to pan. Add carrot mixture, peas and cream* (if using), or the chopped platano stirring to combine.
If you are ambitious make up a batch of dumplings. They really are not necessary…This makes great leftovers!
Posted on January 31, 2015, in Chicken, Poultry and tagged carrots, celery, chicken, chicken stock, mushrooms, onions, peas, potatoes, red pepper, stew, thume, yams. Bookmark the permalink. 1 Comment.