Ingredients
- Chicken Thighs: 2 lbs, boneless, skinless, cut into 1-inch pieces. Chicken thighs are preferred for their richness and ability to remain moist during long cooking times.
- Olive Oil: 2 tablespoons. Used for sautéing and adding flavor. Extra virgin olive oil is recommended for its health benefits and taste.
- Yellow Onion: 1 large, chopped. Forms the aromatic base of the stew.
- Carrots: 2 medium, peeled and sliced. Adds sweetness, color, and texture.
- Celery: 2 stalks, chopped. Contributes to the savory flavor profile and adds crunch.
- Garlic: 4 cloves, minced. Essential for depth of flavor and aroma.
- All-Purpose Flour: 2 tablespoons. Used as a thickening agent for the stew.
- Chicken Broth: 6 cups, low sodium. The liquid base of the stew, adding savory chicken flavor.
- Diced Tomatoes: 1 (14.5 ounce) can, undrained. Adds acidity, sweetness, and body to the stew.
- Tomato Paste: 2 tablespoons. Concentrated tomato flavor that enriches the stew.
- Dried Thyme: 1 teaspoon. Adds a subtle earthy and herbal note.
- Dried Rosemary: ½ teaspoon. Provides a piney, aromatic depth.
- Bay Leaf: 1. Infuses a subtle, complex flavor during simmering. Remember to remove before serving.
- Potatoes: 2 medium, peeled and cubed. Adds heartiness and creaminess to the stew. Russet or Yukon Gold potatoes work well.
- Frozen Peas: 1 cup. Adds a pop of sweetness, color, and freshness at the end.
- Salt and Black Pepper: To taste. Essential seasonings to enhance all the flavors.
- Cooked Rice: For serving. Any type of cooked rice works – white, brown, jasmine, or basmati.
Instructions
- Prepare the Chicken: Begin by patting the chicken pieces dry with paper towels. This helps them to brown nicely. Season the chicken generously with salt and pepper. Properly seasoning at this stage is crucial for building flavor throughout the stew.
- Sauté the Chicken: Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Once the oil is shimmering hot, add the chicken pieces in batches, being careful not to overcrowd the pot. Overcrowding will steam the chicken instead of searing it. Sear the chicken on all sides until nicely browned, about 2-3 minutes per side. Browning the chicken adds depth of flavor to the stew through the Maillard reaction. Remove the browned chicken from the pot and set aside. Don’t worry about cooking it through at this stage; it will finish cooking in the stew.
- Sauté the Aromatics: Reduce the heat to medium. Add the chopped onion, carrots, and celery to the pot. Sauté the vegetables, stirring occasionally, until they begin to soften and the onion becomes translucent, about 5-7 minutes. Sautéing these vegetables first releases their flavors and creates a flavorful base for the stew.
- Add Garlic and Flour: Add the minced garlic to the pot and cook for about 1 minute more, until fragrant. Be careful not to burn the garlic, as it can become bitter. Stir in the all-purpose flour and cook for 1 minute, stirring constantly. Cooking the flour briefly helps to eliminate any raw flour taste and ensures it will properly thicken the stew.
- Deglaze and Build the Broth: Gradually pour in the chicken broth, scraping up any browned bits from the bottom of the pot. These browned bits, called fond, are packed with flavor and will enrich the stew. Add the diced tomatoes (undrained), tomato paste, dried thyme, dried rosemary, and bay leaf. Stir well to combine all the ingredients and ensure the tomato paste is fully dissolved.
- Simmer the Stew: Return the browned chicken to the pot. Bring the stew to a simmer, then reduce the heat to low, cover the pot, and let it simmer gently for 30 minutes. Simmering allows the flavors to meld together beautifully and the chicken to become tender.
- Add Potatoes: After 30 minutes, add the cubed potatoes to the stew. Stir to combine and ensure the potatoes are submerged in the liquid. Continue to simmer, covered, for another 20-25 minutes, or until the potatoes are tender and cooked through. The cooking time may vary slightly depending on the size of the potato cubes.
- Add Peas and Finish: Stir in the frozen peas and cook for another 5 minutes, or until the peas are heated through and bright green. Adding peas at the end keeps them from becoming mushy and retains their vibrant color.
- Season and Serve: Remove the bay leaf from the stew. Taste the stew and adjust seasoning with salt and black pepper as needed. Seasoning at the end is crucial to bring all the flavors into balance. Serve the Warm & Cozy Chicken Stew hot over cooked rice. Garnish with fresh parsley or thyme, if desired, for an extra touch of freshness and visual appeal.
Nutrition
- Serving Size: one normal portion
- Calories: 450
- Protein: 35g