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Easy chicken stew
Juicy chicken braised in a rich thyme-scented gravy is comfort food in a bowl served with creamy mashed potatoes or crusty bread to mop up the sauce.
Course
Dinner
Cuisine
American
Keyword
brown chicken stew, Chicken stew, chicken stew recipe
Prep Time
10
minutes
minutes
Cook Time
30
minutes
minutes
0
minutes
minutes
Total Time
40
minutes
minutes
Servings
6
Calories
330
kcal
Author
Alida Ryder
Ingredients
1
kg (2lb)
chicken thighs
cubed
½
cup
flour
1
tsp
salt
½
tsp
pepper
For the stew
2
tbsp
olive oil
1
onion
finely chopped
2
carrots
finely chopped
2
celery sticks
finely chopped
4
garlic cloves
crushed
1
bay leaf
4
sprigs
fresh thyme
1
tbsp
flour
1
cup
white wine
2
cups
chicken stock
1
tbsp
worcestershire sauce
salt and pepper
to taste
Instructions
Mix flour, salt and pepper together.
Add the chicken and coat each piece in the flour mixture. In a large Dutch oven, deep pan or pot set over medium heat, add a splash of olive oil.
Brown the chicken in batches until golden brown on both sides then remove from the pan and set aside.
Add the onion, carrot and celery to the pan and sauté until golden brown and soft.
Add the garlic and cook for another 30 seconds.
Add a tablespoon of flour and stir into the vegetables.
Pour in the wine and deglaze the pan then add the chicken back in and pour in the chicken stock.
Add the thyme, bay leaf and Worcestershire sauce. Season with salt and pepper.
Reduce the heat and allow to simmer, partially covered, for 20 minutes until the chicken is tender and the vegetables are cooked.
Taste and adjust seasoning if necessary, scatter over fresh parsley or thyme, then serve.
Nutrition
Calories:
330
kcal
|
Carbohydrates:
10
g
|
Protein:
38
g
|
Fat:
11
g
|
Saturated Fat:
2
g
|
Polyunsaturated Fat:
2
g
|
Monounsaturated Fat:
5
g
|
Cholesterol:
119
mg
|
Sodium:
686
mg
|
Potassium:
659
mg
|
Fiber:
1
g
|
Sugar:
4
g
|
Vitamin A:
3582
IU
|
Vitamin C:
9
mg
|
Calcium:
53
mg
|
Iron:
2
mg