Easy French Chicken Stew
Cozy up with a bowl of *Easy French Chicken Stew*, an effortlessly elegant one-pot meal brimming with rustic flavors. Tender, golden-seared chicken thighs simmer alongside hearty baby potatoes, vibrant carrots, and aromatic celery in a rich broth infused with dry white wine, garlic, thyme, and a hint of bay leaf. This comforting dish is ready in just an hour, making it perfect for busy weeknights or relaxed family dinners. Serve it with crusty bread for dipping or over fluffy rice to soak up every drop of the savory, herb-scented broth. With simple ingredients and classic French cooking techniques, this recipe is a delightful blend of sophistication and simplicity—perfect for anyone craving a warm, wholesome meal.
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken thighs
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
- 1 medium yellow onion, diced
- 3 medium carrots, peeled and sliced
- 2 stalks celery stalks, sliced
- 1 pound baby potatoes, halved
- 3 cloves garlic cloves, minced
- 1 cup dry white wine
- 4 cups low-sodium chicken broth
- 1 piece bay leaf
- 1 teaspoon thyme, dried or fresh
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Season the chicken thighs with salt and black pepper on both sides.
In a large Dutch oven or heavy-bottomed pot, heat olive oil over medium-high heat. Add the chicken thighs and sear for 3-4 minutes on each side until golden brown. Remove the chicken and set aside.
In the same pot, reduce the heat to medium and add the butter. Once melted, add the diced onion, carrots, and celery. Sauté for 5-7 minutes until the vegetables start to soften.
Add the minced garlic and cook for an additional 1 minute until fragrant.
Pour in the white wine to deglaze the pot, scraping up any browned bits on the bottom. Allow the wine to simmer for 2-3 minutes to reduce slightly.
Return the chicken thighs to the pot, along with the halved baby potatoes. Pour in the chicken broth and add the bay leaf and thyme.
Bring the stew to a gentle boil, then reduce the heat to low, cover, and let it simmer for 30 minutes or until the chicken is tender and the potatoes are fully cooked.
Remove the bay leaf from the stew. Taste and adjust seasoning with additional salt and pepper, if necessary.
Garnish with freshly chopped parsley before serving. Serve hot with crusty bread or over steamed rice for a complete meal.
Nutrition Facts
Calories |
1932 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 87.2 g | 112% | |
| Saturated Fat | 23.7 g | 118% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 531 mg | 177% | |
| Sodium | 3212 mg | 140% | |
| Total Carbohydrate | 122.0 g | 44% | |
| Dietary Fiber | 18.7 g | 67% | |
| Total Sugars | 23.2 g | ||
| Protein | 125.6 g | 251% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 269 mg | 21% | |
| Iron | 10.1 mg | 56% | |
| Potassium | 4029 mg | 86% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
