Hearty Chicken Stew
, Serves 6
A Dutch oven chicken stew with carrots, potatoes and peas in a wine-and-stock gravy, slow-cooked in the oven.
| prepPreheat oven to 325°F / 165°C, rack in the middle | |||||||||||
| 45 ml olive oil | Dry & season chicken | Sear in batches, set aside | Whisk in stock, add chicken, boil | Add veg & herbs, boil, then lid | Bake 325°F / 165°C, 45 min | Uncover, bake 30-60 min more | Stir in peas, last 15 min | Remove herbs & fat, season | Simmer with slurry 1 min | ||
| 1.35 kg boneless skinless chicken thighs, halved | |||||||||||
| salt and pepper, for the chicken | |||||||||||
| 40 g unsalted butter | Sauté butter, onion, celery 10 min | Add garlic, cook 1-2 min | Stir in flour, cook 1 min | Add wine, scrape, boil 20 sec | |||||||
| 1 large onion, chopped | |||||||||||
| 2 large celery ribs, diced | |||||||||||
| 4 cloves garlic, minced | |||||||||||
| 30 g all-purpose flour | |||||||||||
| 240 ml dry white wine | |||||||||||
| 720 ml low sodium chicken stock | |||||||||||
| 2 teaspoons Worcestershire sauce | |||||||||||
| 4 sprigs thyme | |||||||||||
| 2 large bay leaves | |||||||||||
| 450 g carrots, peeled, 1-inch chunks | |||||||||||
| 570 g Yukon Gold potatoes, 1-inch pieces | |||||||||||
| 130 g frozen peas | |||||||||||
| salt and pepper, to taste (final seasoning) | |||||||||||
| 1 tablespoon cornstarch (optional, to thicken) | Whisk water & cornstarch | ||||||||||
| 30 ml water (for the slurry) | |||||||||||
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