Chicken Stew is classic comfort food. But… as usual the difference between a run of the mill and a really good stew come down to two basic points. Always the ingredients and also the attention to details in the execution. This recipe is simple but with a few details that make it so delicious. Along with one secret ingredient to take it over the top. For those looking for a gluten free dish, this is perfect. (Just sub out the regular flour for a gluten free product.) Great to make for a big group or, excellent for freezing. As always I look forward to your feedback.
If you want another chicken recipe try my Stuffed Chicken breast with Parsley sauce.
Ingredients: Chicken Stew
Ingredients
- 8 medium size chicken thighs. (de-boned and no skin)
- 260 gr. (9 oz.) chopped leeks
- 360 gr. ( 12.5 oz.) cubed carrots
- 40 gr. (1.5 oz.) fine chopped garlic
- 115 gr. (4 oz.) butter
- 475 ml. ( 1 pint )full cream
- 12 gr. (.5 oz.) fresh fine chopped thyme
- 323 gr. (11.5 oz.) frozen peas
- 270 gr. (9.5 oz.) sliced mushrooms
- 340 gr. (12 oz.) diced ham. (optional but highly recommended)
- 1 liter (33 oz.) no salt chicken broth
- 200 gr. (7 oz.) diced Onion
- 50 ml. (1.5 oz.) Marsala fortified wine or to taste.
- salt and pepper.
- puff pastry. (optional)
Directions for Chicken Stew
Directions
- Braze seasoned chicken thighs. ( not cooked through )
- Set aside chicken and rough chop.
- Sautee’ leeks, onions carrots and seasoned. set aside
- Sautte’ seasoned mushrooms. set aside
- Make roux. Butter and flour.( see video )
- Slowly add all the chicken stock.
- Add chicken, vegetables , diced ham, mushrooms and thyme.
- Let stew on low simmer for 45 minutes.
- Add peas and Marsala wine. Let simmer 5 minutes.
- Add puff pastry on top and serve.
Summary
Recipe Name
Chicken Stew
Author Name
Kimbos Comfort Kitchen
Published On
Preparation Time
Cook Time
Total Time
Average Rating
Based on 6 Review(s)