chicken stew

Name: Chicken Stew
Prep time: 20 min
Cook time: 50 min
Yield: 6
Cuisine: Canadian
Ingredients: 2 to 3 tablespoon(s) olive oil; 1 1/2 package(s) boneless, skinless chicken thighs, trimmed if needed and cut into 1-inch cubes; ground Himalayan pink salt, to taste; freshly ground black pepper, to taste; 1 tablespoon(s) smoked paprika, or as needed; 2 tablespoon(s) butter; 2 1/2 cup(s) yellow onions, roughly chopped (about 2 onions); 1 1/4 cup(s) carrots, roughly chopped (about 2 medium); 1 1/4 cup(s) celery, roughly chopped (about 2 large ribs); 1 1/4 cup(s) diced red peppers; 4 large cloves garlic, finely chopped; 1 tablespoon(s) dried rosemary; 1 tablespoon(s) dried thyme leaves; 1/4 cup(s) unbleached all-purpose flour; 4 cup(s) Yukon Gold potatoes, scrubbed and cubed into 1-inch pieces; 4 cup(s) low-sodium chicken broth; 2 large bay leaves; 1/4 teaspoon(s) cayenne pepper, or to taste; 1 cup(s) green beans, cut into pieces and blanched; 1 cup(s) frozen peas; 1/2 cup(s) heavy cream; 2 tablespoon(s) chopped parsley, for garnish

A delicious wamr bowl of Chicken Stew along with bread.

review

Recipe by

Francine Lizotte

@ClubFoody

Surrey South, BC

Served with crusty bread, this comforting, hearty one-pot meal is so tasty and perfect for weeknight dinners.

yield 6 serving(s)

prep time 20 Min

cook time 50 Min

method Stove Top

Ingredients For chicken stew

2 to 3 Tbsp

olive oil
1 1/2 pkg

boneless, skinless chicken thighs, trimmed if needed and cut into 1-inch cubes
ground Himalayan pink salt, to taste
freshly ground black pepper, to taste
1 Tbsp

smoked paprika, or as needed
2 Tbsp

butter
2 1/2 c

yellow onions, roughly chopped (about 2 onions)
1 1/4 c

carrots, roughly chopped (about 2 medium)
1 1/4 c

celery, roughly chopped (about 2 large ribs)
1 1/4 c

diced red peppers
4 lg

cloves garlic, finely chopped
1 Tbsp

dried rosemary
1 Tbsp

dried thyme leaves
1/4 c

unbleached all-purpose flour
4 c

Yukon Gold potatoes, scrubbed and cubed into 1-inch pieces
4 c

low-sodium chicken broth
2 lg

bay leaves
1/4 tsp

cayenne pepper, or to taste
1 c

green beans, cut into pieces and blanched
1 c

frozen peas
1/2 c

heavy cream
2 Tbsp

chopped parsley, for garnish

How To Make chicken stew

1
In a Dutch oven over medium heat, add oil and when hot, add chicken pieces and generously season with salt, pepper, and smoked paprika.

2
Toss until no longer pink; about 5 minutes. If the meat sticks at the bottom of the pot add a little oil.
3
Using a slotted spoon, transfer the chicken to a bowl and set aside.
4
Add butter and when melted, add onions, carrot and celery; cook for 7 minutes.
5
Add red peppers and sauté for 2 minutes.
6
Add garlic, rosemary, and thyme; sauté for 30 seconds. Add flour. Stir to coat and cook for 2 minutes, stirring constantly.
7
Add potatoes, broth, and return chicken pieces including any accumulated juices. Stir well, add bay leaves, increase the heat to high, and bring to a boil.
8
When it gets there, cover and reduce heat back to medium. Simmer for 15 minutes, stirring occasionally.
9
The last 5 minutes, remove the lid and add cayenne pepper. Stir and cook for the remaining time, uncovered.
10
Add blanched green beans and frozen peas. Bring the mixture back to a simmer and cook for 8 minutes, uncovered.
11
Stir in heavy cream and when it starts simmering again. Set the timer for 2 minutes.
12
When time is up, taste and adjust seasonings if needed. Serve in warm bowls and sprinkle on chopped parsley.
13
To view this comforting recipe on YouTube, click on this link ➡ https://youtu.be/CFArJaRWUcQ
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chicken stew

Ingredients For chicken stew

How To Make chicken stew

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