Old-Fashioned Chicken Stew
Ingredients
- 800 gChicken leg (cut in half)
- 3 pcCarrot (thickly sliced)
- 2 pcYellow onion (finely chopped)
- 250 gButton mushroom (quartered)
- 40 gUnsalted butter
- 30 gWheat flour
- 200 mlDry white wine
- 2 pcGarlic (minced)
- 2 pcThyme (fresh sprigs)
- 2 pcBay leaf
- 1 pinchGray sea salt
- 1 pinchBlack pepper ground
- 400 mlChicken stock
Method
Golden chicken thighs that pull apart with a fork. The sauce, thickened with flour and butter, generously coats the tender carrots and mushrooms.
- 1
In a hot Dutch oven, melt the butter. Sear the chicken thighs until the skin is golden and crispy. Remove and set aside.
- 2
In the same fat, toss in the onions, carrots, and mushrooms. Let them soften for a few minutes without burning the meat drippings at the bottom of the pot.
- 3
Dust the vegetables with flour (singer), stir for 1 minute. Deglaze with white wine, scraping the bottom. Add garlic, thyme, bay leaf, and chicken stock.
- 4
Put the chicken back in the pot. Cover and simmer over low heat. The sauce should reduce and coat the back of a spoon, the meat must be perfectly tender.
Frequently asked questions
How do you get this dish right?
- Don't wash the pot between the chicken and vegetables; the browned bits are the secret to the flavor.
- If the sauce is too thin at the end, remove the lid and increase the heat for 5 minutes.
How long does this dish keep?
Keeps for 3 days in the fridge in an airtight container. Even better when gently reheated the next day.
