Cook's Illustrated Chicken Stew

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Nutritional Info
  • 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

View full nutritional breakdown of Cook's Illustrated Chicken Stew calories by ingredient
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Basic chicken stew from Cook's Illustration "Best Recipe" book. Basic chicken stew from Cook's Illustration "Best Recipe" book.
Number of Servings: 6


    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
    bay leaf
    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.


Preheat oven to 300 degrees.
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.

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