Chicken stew
Preppy Kitchen · ♥ 15K likes · 793K views · 8 min video
Read about thighs in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 2 tbsp olive oil
Heat about two tablespoons of olive oil in a large pot over medium-high heat.
- 1 whole onion
- 2 whole celery ribs
- carrots
Dice the onion, slice the celery, and chop the carrots into rounds and half moons so they cook evenly.
- 1½ lb boneless, skinless chicken thighs
Add the chicken thighs and cook until lightly browned and releasing easily from the pot, then flip; cover briefly if it splatters. Set aside.
- 2 tbsp olive oil
Add the onion, celery and carrot with another two tablespoons of olive oil; stir and cook about five minutes until the onion is translucent and the carrots almost tender.
Softening the vegetables
- ¼ cup all-purpose flour
Add the garlic and the flour and cook about two minutes, stirring frequently, so the flour cooks in the oil and rendered chicken fat to a roux.
Garlic and flour roux
- 6 cup chicken broth
Stir in the chicken broth slowly to deglaze and keep the sauce smooth.
- 1 lb baby potatoes
- 4 sprigs thyme
- bay leaves
Cube the chicken (it need not be cooked through) and return it to the pot; add the baby potatoes, the thyme sprigs and bay leaves.
Cubing the chicken and choosing the cut
- 1 tsp salt
- 1 tsp freshly cracked black pepper
Bring to a boil, stir, reduce to low and simmer 40 to 45 minutes until thickened and the potatoes are cooked through; add the salt and black pepper.
- ¼ cup parsley
Chop the parsley. Taste, adjust the salt, and stir in the parsley. Cream may be stirred in for richness.