Stumbled upon this chicken stew through a little experimentation. It's hot, hearty, and simple. Try serving with biscuits or bread. Tasty stew for the wintertime.

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Recipe Summary

prep:
15 mins
cook:
1 hr 20 mins
total:
1 hr 35 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

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.

Nutrition Facts

272 calories; protein 21.6g; carbohydrates 8.4g; fat 16.6g; cholesterol 88.3mg; sodium 742.8mg. Full Nutrition
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