- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 317.0
- Total Fat: 7.8 g
- Cholesterol: 59.4 mg
- Sodium: 530.0 mg
- Total Carbs: 39.7 g
- Dietary Fiber: 6.1 g
- Protein: 19.5 g
Cook's Illustrated Chicken StewSubmitted by: SORGIN
IntroductionBasic chicken stew from Cook's Illustration "Best Recipe" book. Basic chicken stew from Cook's Illustration "Best Recipe" book.
bone-in chicken thighs, approx. 3 lbs.
oil, 2 tbsp
onion, one large, coarsely chopped
flour, 3 tbsp
.5C white wine
2.5C chicken stock
thyme, 1/2 tsp
carrots, 4 large, 1/4" slices
potatoes, 4 med., 1/2" cubes
frozen peas, 1C thawed
May want to add parsley.
Heat oil in pan on med-high heat.
Season chicken. Brown each side 4 min. Put on plate and set aside.
Remove fat except one tbsp.
Cook onion for 4 min.
Add garlic, cook for 30 sec.
Add flour. Cook until light brown, approx. 1-2 min.
Add wine. Scrape bottom to get brown bits.
Add chicken broth and bring to simmer.
Add potatoes and carrots. Bring to simmer for 10 min.
Add thighs, cover and put dutch oven into oven for 30 min.
Remove from oven, add peas and let sit.
Remove bay leaf and serve.
Season to taste.
Serving Size: 6 servings
Number of Servings: 6
Recipe submitted by SparkPeople user SORGIN.