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Ingredients1 h 35 m servings 272
Original recipe yields 6 servings
- Heat oil in a Dutch oven or large saucepan over medium-high heat. Brown chicken thighs in the hot oil, 2 to 3 minutes per side. Remove chicken and add butter, allowing it to melt but not burn. Add carrots, celery, onion, and mushrooms. Cook until mushrooms are soft and onion is translucent, 5 to 7 minutes.
- Stir flour into the mixture to make a roux with the butter. Allow to cook, stirring, until it darkens a little, 10 to 15 minutes. Slowly add chicken broth while continuing to stir. Add chicken, reduce heat, and let simmer until easily shredded, 1 to 1 1/2 hours. Season with salt and pepper. Serve hot in a bowl or on a plate.
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- Cook's Notes:
- The stew should thicken as you incorporate the broth, but you'll want it to be thinner than you like because some water will evaporate during the cooking.
- If you want to cut the browned chicken thighs into cubes before putting them in the stew that would be fine.
Per Serving: 272 calories; 16.6 8.4 21.6 88 743 Full nutrition