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Chicken Stew
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Ingredients
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Step by step
Method
8 steps
- 1
Set out the ingredients first; hold the potatoes for later. Pat 2 pounds bone-in chicken thighs or breasts dry and season both sides with salt, pepper, and Italian seasoning.
- 2
Heat 1–2 tablespoons olive oil in a Dutch oven over medium-high. Sear the chicken for 3–4 minutes per side, until browned outside but still raw in the center. Move it to a plate.
- 3
Turn off the heat and pour in ½ cup dry white wine. Bring the heat back to medium and scrape the browned bits loose. Let the wine reduce by half, about 4 minutes.
- 4
Melt 5 tablespoons butter in the pot. Add the diced onion, carrots, and celery and cook for 5 minutes, until the onion softens. Stir in the garlic, Worcestershire sauce, hot sauce, dried herbs, mustard powder, sage, celery salt, and pepper; cook 1 minute.
- 5
Stir in ⅓ cup flour and cook for 2 minutes, until it smells nutty and turns pale gold. Add the chicken broth in small splashes, stirring after each one, then add the cream and bouillon.
- 6
Return the chicken and its juices to the pot. Bring it just to a boil, then lower to a gentle simmer. Partially cover and cook 45–60 minutes; a few lazy bubbles are right, while a hard boil can toughen the meat.
- 7
Lift the chicken onto a plate and let it cool enough to handle. Cut the red potatoes into ¾-inch chunks, add them to the broth, and simmer about 20 minutes, until a fork slides through.
- 8
Pull the chicken from the bones, discard the bones, and return the meat to the pot. Taste for salt and herbs, then let the stew stand 5 minutes before serving.