Old-Fashioned Chicken Stew

Golden chicken thighs that pull apart with a fork. The sauce, thickened with flour and butter, generously coats the tender carrots and mushrooms.

• Prep time: 20 min
• Cook time: 45 min
• Difficulty: Easy
• Calories: 605
• Protein: 39 g
• Carbs: 19 g
• Fat: 42 g

Ingredients

• 800 g Chicken leg ( cut in half )
• 3 piece Carrot ( thickly sliced )
• 2 piece Yellow onion ( finely chopped )
• 250 g Button mushroom ( quartered )
• 40 g Minimum butter sweet
• 30 g Wheat flour
• 200 ml Dry white wine
• 2 piece Garlic ( minced )
• 2 piece Thyme ( fresh sprigs )
• 2 piece Bay leaf
• 1 pinch Gray sea salt
• 1 pinch Black pepper ground
• 400 ml Chicken stock

Instructions

1. Brown the chicken

   In a hot Dutch oven, melt the butter. Sear the chicken thighs until the skin is golden and crispy. Remove and set aside.

2. Sauté the aromatics

   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. Singer and deglaze

   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. Simmer

   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.

Chef's tips

• 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.

Storage

Keeps for 3 days in the fridge in an airtight container. Even better when gently reheated the next day.