Chicken Stew
- Total time
- 60 min
- Serves
- 6-8
Ingredients
- 2 tablespoons neutral cooking oil
- 1.5 lb boneless chicken thighs, cut into quarters
- Salt and pepper
- 1 tablespoon butter
- 8oz or more of your favorite mushrooms, cut into quarters
- 2 carrots, peeled cut into 1 inch pieces
- 2 cloves garlic, chopped
- 1/2 cup red or white wine optional
- 2-3 Yukon gold potatoes, washed & large dice
- 3 cups stock, anything will do
- 1.5 tablespoons Herb seasoning, I use Spiceology “Greek Freak”
Steps
- 1
Heat the oil over high heat in a Dutch oven or braiser, I used this shallow wide pan similar to my braiser.
- 2
Pat dry and season the chicken On both sides, brown it all over then rest it in the lid of the pot.
- 3
Add the butter to the hot pan, once melted add the mushrooms. Allow the mushrooms to caramelize and start to brown. Season with salt..
- 4
Add the carrots, cook for a few minutes before adding the garlic.
- 5
Cook the garlic until fragrant and deglaze the pot with wine
- 6
Return the chicken and any juices in the lid to the pot.
- 7
Finally add the potatoes, stock, and seasonings. Bring to a boil.
- 8
Return the heat to a simmer and cover, cook for 30 minutes and then check for tender vegetables. Serve stew with pickles and buttered bread.
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