We have been lucky to have plenty of dry and sunny days this summer. It ended yesterday with lots of rain in the forecast up until next week. This is good especially for the plants and grass that have been without water for so many days. The rain continues today and it comes with strong wind as well. It is a good day to have soup or stew to keep us nice and warm. I have this chicken stew recipe that I have been wanting to make and today is the perfect time to make it. It basically consists of chicken and vegetables in a creamy tasty sauce. The taste and texture of the sauce reminds me of the cream of mushroom soup. This delicious chicken stew is hearty and a comforting meal to have on a cold rainy day like today. Enjoy!
Cooking Tips for Perfect Chicken Stew
To make your chicken stew truly shine, start with good-quality chicken. Whether you choose thighs or breasts, bone-in pieces add more flavor. Searing the chicken first creates a nice crust and enhances the taste of the stew. After browning, set the chicken aside and use the fond left in the pot to sauté your vegetables. This step adds depth to the flavor. Also, don’t rush the cooking process. Let the stew simmer gently. This allows all the flavors to meld together beautifully. If you prefer a thicker stew, you can mix a tablespoon of cornstarch with cold water and stir it in during the last few minutes of cooking. This will give you that perfect creamy texture without needing to add too much cream.
Serving Suggestions and Pairings
Chicken stew is hearty enough to stand alone, but pairing it with some crusty bread or fluffy rice can elevate your meal. A simple side salad with a light vinaigrette complements the richness of the stew nicely. For a cozy touch, top your stew with fresh herbs like parsley or thyme before serving. If you want to add a little kick, a drizzle of hot sauce can do the trick. This dish also freezes well, so consider making a double batch. Store leftovers in an airtight container, and they can be enjoyed later on a busy night. Just reheat gently on the stove or in the microwave, adding a splash of broth if it thickens up too much.
Frequently Asked Questions
Can I use chicken breasts instead of thighs?
Yes, you can use chicken breasts if you prefer, but keep in mind that thighs tend to have more flavor and stay juicier during cooking. Just make sure to adjust the cooking time since breasts can cook faster.
What vegetables can I add to the stew?
You can mix in veggies like potatoes, peas, or green beans for extra texture and flavor. Just make sure to chop them into similar sizes so they cook evenly.
How should I store leftovers?
Let the stew cool completely before transferring it to an airtight container. It can be stored in the fridge for up to three days or frozen for up to three months.
Can I make this stew ahead of time?
Making the stew ahead is a great idea. It actually tastes even better the next day as the flavors meld together. Just reheat gently on the stove when you’re ready to serve.
What are some common mistakes to avoid?
One common mistake is rushing the browning of the chicken. Take your time to get that nice crust, as it adds a lot of flavor to the stew. Another is not letting it simmer long enough, which can prevent the flavors from fully developing.
Chicken Stew
Ingredients
- 3 lbs chicken pieces of your choice I used boned-in, skin-on chicken thighs
- 1/4 cup unsalted butter
- 1 large onion chopped
- 4 cloves garlic minced
- 1/2 cup all-purpose flour
- 2 cups chicken broth
- 2 carrots diced
- 2 stalks celery diced
- 1 cup sliced white mushrooms
- 1 tsp minced fresh thyme or rosemary
- 2 or 3 bay leaves
- A sprinkle or two of sea salt and freshly ground pepper
- 1/2 cup heavy cream 35% or sour cream
- 2 or 3 green onions thinly sliced
- 1 cup frozen green peas
Instructions
- Melt butter in a large heavy saucepan over medium heat. Add a single layer of chicken pieces and patiently brown them until they’re caramelized on all sides. Remove from the pan and rest on a plate. Repeat with any remaining chicken.
- Add the onions to the fat and juices remaining in the pan; sauté until golden brown and caramelized. Add the garlic and sauté a few moments longer. Stir in the flour and then whisk in the chicken broth. Bring to a simmer whisking constantly until thickened.
- Add carrots, celery, mushrooms, thyme (or rosemary) and reserved chicken and any juices from the resting plate. Season with salt and pepper. Continue cooking over medium heat until the stew returns to a simmer, then turn the heat down to low, just enough to maintain the simmer. The stew is really thick at this point. Don’t worry, it will get thinner as it continue to simmer on low heat.
- Cover tightly and continue cooking for 30-40 minutes or until the chicken are cooked and vegetables are tender. Add the frozen peas and continue cooking for another 5 minutes. Stir in the cream and green onions. Correct seasonings by adding salt and pepper to taste. Serve immediately or refrigerate for 2 or 3 days then reheat when needed.
Notes
Nutrition
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