Elegant Chicken Stew
Cozy up with a bowl of 'Elegant Chicken Stew,' a hearty yet refined dish that transforms simple ingredients into pure comfort. Featuring tender, golden-seared chicken thighs, velvety potatoes, and a medley of carrots and celery, this stew is simmered to perfection in a rich broth infused with dry white wine, warming herbs, and a touch of cream. With a hint of garlic and a pop of sweetness from fresh peas, every bite is a balance of savory depth and fresh brightness. Perfect for weeknight family dinners or an elevated gathering, this one-pot wonder is both easy to prepare and irresistibly satisfying. Serve it with crusty bread to soak up the flavorful broth, and elevate your stew game with this elegant twist on a classic recipe.
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Recipe Information
Ingredients
- 1.5 pounds boneless, skinless chicken thighs
- 0.25 cups all-purpose flour
- 1 teaspoons salt
- 0.5 teaspoons black pepper
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 large yellow onion, diced
- 3 medium carrots, peeled and sliced
- 2 medium celery stalks, chopped
- 3 garlic cloves, minced
- 0.5 cups dry white wine
- 4 cups chicken broth
- 1 pound baby potatoes, halved
- 4 fresh thyme sprigs
- 2 bay leaves
- 1 cup peas (frozen or fresh)
- 0.25 cups heavy cream
- 2 tablespoons fresh parsley, chopped
Instructions
Season the chicken thighs with salt and pepper, then lightly dredge them in flour, shaking off any excess.
Heat olive oil in a large, heavy-bottomed pot over medium-high heat. Add the chicken thighs in batches and sear on both sides until golden brown, about 3-4 minutes per side. Remove the chicken and set aside.
Reduce the heat to medium and add the butter to the same pot. Once melted, sauté the onion, carrots, and celery for 5-7 minutes until softened.
Stir in the garlic and cook for 1 minute until fragrant.
Deglaze the pot with dry white wine, scraping up any browned bits from the bottom. Allow it to simmer for 2 minutes to reduce slightly.
Pour in the chicken broth and add the baby potatoes, thyme sprigs, and bay leaves. Return the chicken thighs to the pot, ensuring they are partially submerged in the liquid.
Bring the stew to a boil, then reduce the heat to low and cover. Simmer for 35-40 minutes, or until the chicken is tender and the potatoes are cooked through.
Remove the thyme sprigs and bay leaves. Stir in the peas and heavy cream, allowing the stew to heat through for another 5 minutes.
Taste and adjust seasoning with additional salt and pepper, if needed.
Garnish the stew with fresh parsley before serving. Serve hot with crusty bread, if desired.
Nutrition Facts
Calories |
2982 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 149.0 g | 191% | |
| Saturated Fat | 51.3 g | 256% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 972 mg | 324% | |
| Sodium | 5422 mg | 236% | |
| Total Carbohydrate | 167.5 g | 61% | |
| Dietary Fiber | 28.8 g | 103% | |
| Total Sugars | 30.4 g | ||
| Protein | 215.6 g | 431% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 443 mg | 34% | |
| Iron | 18.7 mg | 104% | |
| Potassium | 5914 mg | 126% | |
*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.
