Delicious Chicken Stew Recipe You Need To Try!

chicken

🥗Healthier: turkey

💰Cheaper: chicken thighs

Turkey is leaner; chicken thighs are more affordable.

potatoes

🥗Healthier: sweet potatoes

💰Cheaper: instant mashed potatoes

Sweet potatoes are more nutritious; instant mashed potatoes save time.

Cut off the ends and peel 8 oz of pearl onions.

Put the pearl onions aside in a bowl.

Peel the skin off 1 lb of medley little potatoes and place them in a bowl with cold water.

Peel and cut carrots into large pieces and set aside.

Clean 8 oz of baby bella mushrooms with a paper towel, do not wash them.

Cut 3 oz of pancetta into lardons about 1 inch long and half an inch thick.

Prepare 3 chicken thighs and 3 chicken legs, cutting off excess fat and removing the skin.

Separate chicken legs into thighs and drums.

In a Dutch oven pot, add pancetta and render it on low heat for about 4 to 5 minutes, then remove it from the pot.

Season the chicken with salt and freshly ground black pepper on both sides.

Add olive oil to the pot and sear the chicken in batches until golden brown on both sides.

Return all the chicken back to the pot and sprinkle 2 tbsp of flour over it, moving the chicken around to distribute the flour evenly.

Pour in 1 cup of dry white wine and cook for approximately 2 to 3 minutes.

Squeeze in 3 garlic cloves, then add the carrots, potatoes, pearl onions, mushrooms, a couple of strings of fresh thyme, and 3 bay leaves.

Pour in 1 cup of hot chicken stock and adjust seasoning with salt and freshly ground black pepper.

Bring the mixture to a full boil, cover the pot with a lid, and reduce the heat to low.

Cook for 45 minutes, then remove thyme and bay leaves.

Add half a cup of green peas and cook for an additional 2 minutes.

Serve the chicken stew family style on a large plate, decorated with fresh chopped parsley, and with a slice of crusty bread or baguette.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary