Incredible Chicken Stew
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 231.1
- Total Fat: 6.4 g
- Cholesterol: 94.1 mg
- Sodium: 170.9 mg
- Total Carbs: 9.8 g
- Dietary Fiber: 2.4 g
- Protein: 23.6 g
View full nutritional breakdown of Incredible Chicken Stew calories by ingredient
Introduction
This is a Jamie Oliver recipe, adapted by the wonderful website Serious Eats.Though the recipe does not call for it., I brown the chicken in small batches and remove them from the Dutch oven before adding the vegetables, then I re-add all the chicken at the same time as the flour. But if you don't have time, the method in the recipe is wonderful. This is a Jamie Oliver recipe, adapted by the wonderful website Serious Eats.
Though the recipe does not call for it., I brown the chicken in small batches and remove them from the Dutch oven before adding the vegetables, then I re-add all the chicken at the same time as the flour. But if you don't have time, the method in the recipe is wonderful.
Number of Servings: 8
Ingredients
-
2 stalks celery
2 medium onions
2 carrots
Olive oil
1 heaped tablespoon all-purpose flour
One 14-ounce can of diced tomatoes
Sea salt and freshly ground black pepper
3 sprigs fresh thyme
1 pound boneless, skinless chicken thighs
2 cups white wine
Directions
Procedure
1. If using the oven to cook your stew, preheat to 350°F.
2. Trim the ends off your celery and roughly chop the stalks. Peel and roughly chop the onions. Peel the carrots, slice lengthwise, and roughly chop.
3. Put a Dutch oven on a medium heat. Put all of the vegetables and your chosen herb into the pan with 2 lugs of olive oil and fry for 10 minutes. Add your meat and flour. Pour in the booze and canned tomatoes. Give it a good stir, then season with a teaspoon of sea salt (less if using table salt) and a few grinds of pepper.
3. Bring to a boil, put the lid on, and either simmer slowly on your cooktop or cook in the oven for the one and a half hours. Remove the lid for the final half hour of simmering or cooking and add a splash of water if it looks a bit dry.
4. When done, your meat should be tender and delicious. Remove any bay leaves or herb stalks before serving, and taste it to see if it needs a bit more salt and pepper.
Number of Servings: 8
Recipe submitted by SparkPeople user MISS.BEE.
1. If using the oven to cook your stew, preheat to 350°F.
2. Trim the ends off your celery and roughly chop the stalks. Peel and roughly chop the onions. Peel the carrots, slice lengthwise, and roughly chop.
3. Put a Dutch oven on a medium heat. Put all of the vegetables and your chosen herb into the pan with 2 lugs of olive oil and fry for 10 minutes. Add your meat and flour. Pour in the booze and canned tomatoes. Give it a good stir, then season with a teaspoon of sea salt (less if using table salt) and a few grinds of pepper.
3. Bring to a boil, put the lid on, and either simmer slowly on your cooktop or cook in the oven for the one and a half hours. Remove the lid for the final half hour of simmering or cooking and add a splash of water if it looks a bit dry.
4. When done, your meat should be tender and delicious. Remove any bay leaves or herb stalks before serving, and taste it to see if it needs a bit more salt and pepper.
Number of Servings: 8
Recipe submitted by SparkPeople user MISS.BEE.