When most people think of stew, beef or lamb usually come to mind as the protein of choice. This recipe changes things up, making chicken the highlight of this hearty and flavorful comfort food.
The trick with this stew is to use two different chicken parts: the thighs and the wings. Another boost of flavor comes from reducing the stew down to concentrate its flavors. Bacon and soy sauce also help add a complex flavor that serves the dish well. Scroll below to see our favorite chicken stew recipe…
Chicken Stew Recipe
(makes about 8 servings)
- 2lbs boneless, skinless chicken thighs halfed and trimmed
- kosher salt and pepper
- 4 slices bacon, chopped
- 1 lb chicken wings, halfed at the joint
- 1 onion, finely chopped
- 1 rib celery, minced
- 2 cloves garlic, minced
- 2 teaspoons anchovy paste
- 1 teaspoon minced fresh thyme
- 1/2 teaspoon chopped fresh basil leaves
- 1/2 teaspoon sage
- 5 cups chicken broth
- 1 cup dry white wine
- 1 tablespoon soy sauce
- 3 tablespoons unsalted butter
- 1/3 cup flour
- 1 lb small red potatoes unpeeled, quartered
- 4 carrots, peeled and cut to bite sized pieces
- 2 tablespoons chopped fresh parsley
- Preheat oven to 325F
- Place chicken thighs on a baking sheet and lightly season with salt and pepper. cover with plastic wrap, set aside.
- Cook bacon in a large Dutch oven over medium-low heat, stirring occasionally until bacon browns.
- Use a slotted spoon to transfer the bacon to a medium bowl, then add chicken wings to the dutch oven.
- Increase the heat to medium, and coock the wings until well browned on both sides (10 to 12 minutes).
- Transfer the wings to the same bowl as the bacon.
- Add onion, celery, garlic, anchovy paste, thyme, basil, and sage to the pot.
- Cook, stirring ocasionally for about 3 minutes.
- Increase the heat to high, stir in 1 cup broth, the wine, and the soy sauce. Use a wooden spoon to loosen any brown bits at the bottom of the pan. Bring the mixture to a boil.
- Stir occasionally until the liquid evaporates and the vegetables begin to sizzle (12 to 15 minutes).
- Add butter and stir to melt. Sprinkle flour over the vegetables to combine.
- Gradually whisk in the remaining cups of broth until smooth. Stir in the wings, bacon, potatoes, and carrots. Bring to a simmer.
- Transfer to the oven and cook uncovered for 30 minutes, stirring every 10 minutes.
- Remove the pot from the oven. Use a wooden spoon to scrape the sides of the pot and remove any of the browned bits back into the stew.
- Place over high heat. Add the thighs, and bring to a simmer.
- return the pot to the oven uncovered, and continue to cook for 45 minutes, stirring every 15 minutes.
- Remove the wings from the stew. Use a knife to cut meat away from bones. Discard the bones, return the meat to the stew.
- Add a tablespoon of dry wine to the stew and season with salt, peper, and a sprinkle of parsley all to taste.
Recipe adapted from Gourmay.netSKM: below-content placeholder