DINNER

Chicken Stew

mise en place

Ingredients

  • 4 Chicken Breast, skinless, cubed (2)

  • 5 tbsp Olive Oil

  • 1 stick of Butter, salted

  • 1/2 cup of Flour

  • 1 cup of White Wine

  • Salt & Black Pepper

  • 6 cups of Chicken Stock

  • 2 cups of Carrots, diced (1)

  • 2 cups of Celery hearts, diced (1)

  • 2 cups of Sweet Onions, diced (1)

  • 2 cups of Yukon Gold Potatoes, cubed (2)

  • 6 Cloves Garlic, minced

  • 1/8 tsp of crushed red pepper

  • 2 Bay Leaves

  • 1 tbsp of Thyme

Tips

  • (1) Recommend carrot, celery, & onion diced to the same size

  • (2) Recommend chicken & potatoes cubed to the same size

  • The size of the roux is dependent on how thick you want the stew

  • The amount of crushed red pepper can be omitted or increased based on how spicy you want the stew

Directions

  1. Preheat oven to 270 degrees, and apply medium/high heat to a Dutch Oven or an oven-safe pot. Apply generous amounts of salt & pepper to the chicken.

  2. In a separate pot, warm the chicken stock to a boil & then quickly reduce to a low simmer to keep the stock warm.

  3. Add olive oil & coat the pot, then add a tablespoon of butter. Add chicken in batches and be careful to not crowd the pot. Sprinkle the chicken with flour & stir. Remove the chicken and place in a new bowl when cooked on each side. Repeat with the rest of the chicken, continuing to add sprinkles of flour, and add oil as needed; making sure not to burn the flour/’brown bits’.

  4. Lower heat to medium, add more olive oil and butter if needed. Add thyme, carrot, celery, & onion to the pot, and cook, stirring often, until vegetables are softened, 8-10 mins; scraping the brown bits off the bottom of the pot as much as possible. Add garlic, and crushed red pepper, & cook until fragrant, about 60 sec. Increase heat to high.

  5. Once the pot is hot, add white wine & deglaze the pot; stir the whole time. Allow the alcohol to cook off, 30-60 seconds. Add bay leaves, potatoes, chicken with juices, and chicken stock to the pot. Bring to a simmer.

  6. Take equal parts melted butter & flour, mix in a bowl, form into a paste, & form the paste into 2-4 ‘meatball size’ balls. Place roux balls into the pot & stir.

  7. Place the pot into the preheated oven & cook for 1.5-2 hours. Then remove and stir often to allow the roux to fully dissolve into the stew.