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Chicken Stew
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Ingredients
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Step by step
Method
6 steps
- 1
Dice the onion and celery, mince the garlic, slice the carrots, and halve the baby potatoes before you start. Cut the chicken thighs into 1-inch pieces and toss them with 2 tablespoons of flour.
- 2
Heat the butter and olive oil in a large pot over medium heat. Add the chicken in one layer and leave it alone for a few minutes so the bottom browns. Turn the pieces, brown the other sides, then transfer the chicken to a clean bowl; it does not need to be cooked through yet.
- 3
Add the onion, celery, garlic, and carrots to the pot. Cook until the onion softens, about 5 minutes, scraping up the browned bits with a spoon.
- 4
Sprinkle in the remaining flour and cook for about 2 minutes, stirring, until the raw flour smell fades. Return the chicken to the pot with the potatoes, parsley, thyme, rosemary, sage, pepper, chicken broth, and vegetable broth.
- 5
Bring the pot to a boil, then lower the heat to medium-low. Simmer uncovered for about 30 minutes, stirring now and then, until the potatoes are fork-tender, the chicken is cooked through, and the broth coats a spoon.
- 6
Taste and add salt as needed. Stir in fresh parsley, if using, and let the stew sit for 5 minutes before serving so the broth settles.