{"id":173,"date":"2023-05-10T00:05:24","date_gmt":"2023-05-10T00:05:24","guid":{"rendered":"https:\/\/easy-recipes.gogorecipe.com\/?p=173"},"modified":"2023-05-10T00:05:40","modified_gmt":"2023-05-10T00:05:40","slug":"chicken-stew","status":"publish","type":"post","link":"https:\/\/cocinacasera.arbweb.info\/es\/chicken-stew\/","title":{"rendered":"Chicken Stew"},"content":{"rendered":"

This Chicken Stew recipe is loaded with hearty, rustic flavor. The savory broth has a perfect blend of seasonings with potatoes and fresh vegetables. The chicken is flavorful and juicy, and it\u2019s easy to customize. It\u2019s COZY in a bowl!<\/p>\n

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Chicken Stew<\/strong>
\nThere is nothing cozier than a piping hot bowl of this hearty Chicken Stew. I absolutely love the rustic vibes here, the broth almost has a gravy element to it, can you think of anything better? Serve this with my cheddar bay biscuits or buttermilk biscuits and you\u2019ve got it made!<\/p>\n

The techniques used in this recipe ensure that we are getting the most flavor out of every single ingredient. (Especially in how we handle the chicken, more on that below!)<\/p>\n

The seasoning combination is just perfect, and you can add in any vegetables that you have on hand! Be sure to check out my PRO tips below, I bet you\u2019ll learn something!<\/p>\n

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Ingredientes<\/strong><\/h3>\n

Chicken<\/strong>
\n1-2 tablespoons olive oil
\nSalt\/Pepper
\n2 teaspoons Italian seasoning
\n2 lbs. bone-in chicken breast or thighs, see notes
\nSoup<\/strong>
\n\u00bd cup dry white wine, see notes
\n5 tablespoons butter
\n1 medium yellow onion, diced
\n1 \u00bd cups carrots, diced
\n2 ribs celery, diced
\n4 cloves garlic, minced
\n1 teaspoon Worcestershire sauce
\n1 teaspoon hot sauce
\n1\/3 cup flour
\n6 cups Chicken Broth
\n\u00bd cup heavy cream, optional
\n1 chicken bouillon cube, or 1 tsp. better than bouillon
\n1.5 lbs. red potatoes, washed\/dried
\n2-3 drops Gravy Master, optional, see link in notes.
\nSeasonings
\n1 teaspoon EACH: dried parsley
\n\u00bd teaspoon EACH: dried basil, rosemary, thyme, mustard powder, onion powder
\n\u00bc teaspoon EACH: ground sage, salt, celery salt
\n1\/8 teaspoon pepper<\/p>\n

For Complete\u00a0Cooking\u00a0STEPS Please Head On Over To Next Page Or Open button (>) and don\u2019t forget to SHARE with your Facebook friends<\/h3>\n

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Instrucciones<\/strong><\/p>\n

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Prep Work: Measure out ingredients before beginning, it makes the process easier and more relaxing. (Don\u2019t cut the potatoes yet.)
\nPat the chicken dry and season each side with salt, pepper, and Italian seasoning.
\nHeat olive oil in a large Dutch oven or soup pot over medium-high heat. Make sure the pot is sufficiently heated so that the chicken sears right when it hits it. Add the chicken and cook for 3-4 minutes\/side, then remove and set aside. (We want the middle to be uncooked.) Don\u2019t cut up the chicken yet.
\nTurn off the heat. Add the wine and set the heat to medium. Use a silicone spatula to \u201cclean\u201d the bottom and sides of the pot. Let the liquid reduce by half, about 4 minutes.
\nAdd the butter and let it melt. Add the onions, carrots, and celery. Toss to coat. Soften for 5 minutes.
\nAdd the garlic, hot sauce, Worcestershire sauce, and seasonings. Cook for 1 minute.
\nAdd the flour and stir to combine. Cook for 2 minutes, or until it begins to turn a golden brown.
\nAdd the chicken broth in small splashes, stirring continuously. Be sure to do this slowly. Add the heavy cream in the same manner. Next, add the chicken bouillon.
\nBring the soup to a boil, then reduce to a gentle simmer. Add the whole pieces of chicken back along with any juices from the plate.
\nCover partially and let the soup bubble very gently, partially covered, for 45-60 minutes. It will reduce, thicken, and concentrate. Don\u2019t let it reach a boil or the chicken will be tough\/dry. (A few gentle bubbles are good.) Stir the soup occasionally as it cooks.
\nUse kitchen tongs to remove the chicken and set aside on a plate. Let it rest. Cut the potatoes into 3\/4-inch chunks and add them to the soup. Simmer until fork tender, about 20 minutes.
\nDice or shred the chicken and discard any bones. Return it to the soup. Optional: Add a few drops of gravy master to add a slightly darker color to this stew. Taste and add any additional seasoning if desired. Serve with cheddar bay biscuits or buttermilk biscuits!<\/p>\n

Notas<\/h3>\n

Pro Tips:<\/strong>
\nA few drops of Gravy Master or Kitchen Bouquet can add a slightly darker color to this stew if preferred, but it\u2019s not necessary!
\nFlavor Enhancers: The Worcestershire sauce, hot sauce, and mustard powder in this recipe are used as flavor enhancers and can\u2019t be tasted outright. I use Frank\u2019s Hot Sauce.
\nWine: Pinot Grigio, Chardonnay, or Sauvignon Blanc are great in this recipe. Chicken broth can be used if you don\u2019t cook with wine.
\nFrozen peas, corn, or green beans can be stirred in 10-15 minutes prior to serving if desired.
\nFor even more flavor, add the rind from a block of Parmesan or Romano cheese when you simmer the soup. If any remains at the end of cooking, it can be discarded.
\nMy Ranch Oyster Crackers make a great topping for soups and stews, or pair this with my crusty, airy, No Knead Bread for dipping!
\nBe sure to try my Chicken and Dumplings recipe next!
\nStorage:<\/strong>
\nStore in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months.
\nBe sure not to overcook the potatoes if you plan on freezing leftovers so that they\u2019re not crumbly when reheated.
\nNutritional information is an estimate and is per serving. There are 6 servings in this recipe.<\/p>\n\n

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