Hearty Chicken Stew
The perfect cold evening meal.
On a cold night, I usually go for a classic chilli, but this chicken stew is just as satisfying and packed with veggies, herbs and is perfect for a cold evening.
I call this a stew as it’s got a thick base that is packed with veggies. Super hearty, and super satisfying. I serve this with some homemade cheddar and black pepper biscuits to scoop up all of the goodness at the bottom of the bowl.
Let’s go shopping.
Protein
4 bone in chicken thighs, skin removed (Or omit and use a shredded rotisserie chicken, which will save you time and work!)
Veggies
1 large onion, diced (about 1 1/2 cup)
1 cup frozen peas, thawed
3 gloves of garlic, minced
3 celery stalks, diced (1/2 inch)
4 carrots, cut into 1/2 inch coins (about 1 1/4 cup)
1 lare russet potato, diced 1/2 inch cubes
1/4 cup chopped dill
1/4 cup chopped parsley
salt & pepper
Dairy
2 cups milk (I used lactose free 2%)
3/4 cup butter, diced
Other
6 cups chicken broth
1 cup flour
salt
black pepper
1 tbsp dried thyme
Notes:
Use a rotisserie chicken to save time and a few steps
if you want to make this veggie only, add some extra potato and omit the chicken
Prep your station
Trust me save yourself any hurried chopping and prepping and get all your veggies and ingredients ready to go before you begin.
Remove the skin from the chicken thighs, pat them dry with a paper towel and season on both sides with salt and pepper. (If using a rotisserie chicken, skip this)
Prep your veg (and ignore the baking powder and cream!)
Cook the chicken & Prep the broth
In a heavy bottomed pot like a dutch oven, cook the thighs on medium high heat until browned on both sides and cooked through.
While the chicken is cooking, to a medium sauce pan add the milk and chicken broth. Bring to a low boil, then lower to a simmer.
Build your base
Once the chicken is removed from the dutch oven, turn the heat to medium. Add the butter and let it melt and foam slightly. Add your garlic to the butter, and cook until fragrant, about 1 minute.
Slowly and using a large whisk, add the flour, stirring constantly to make a roux.
Add the milk & broth
One the roux has browned slightly and foamed, begin slowly adding the milk & broth mixture, about one cup at a time. whisk the mixture in and once combined, add another cup. The roux will seem clumpy, but just keep slowly adding and whisking and it will all come together. Once your base is smooth, add about 1 tsp of salt, 1 tsp of pepper and your dried thyme.
Add the veggies & chicken
Add the chopped/diced vegetables, shredded chicken and dill and parsley to the pot. Cook on medium low, and let the vegetables cook until tender, about 30-40 minutes.
Dish up
Once the veggies have been cooked through and are tender, dish up and serve hot. Top with some chopped fresh dill and salt and pepper to taste. I’ve served mine with some cheddar & black pepper biscuits.
