Classic Chicken Stew
Rich and creamy, this classic chicken stew is worth the effort. The combo of chicken, onion, celery, carrots and peas takes a step up with butter and cream.
- One (4 pound) roasting chicken
- 1 stick butter
- 2 onions, chopped
- 4 cloves of garlic, minced
- 1/2 cup all-purpose flour
- 2 cups chicken broth
- 2 carrots, diced
- 2 stalks celery, diced
- 1 teaspoon fresh thyme or rosemary, minced
- 2 or 3 bay leaves
- Dash sea salt
- Dash black pepper, freshly ground
- 1/2 cup heavy cream or sour cream
- 2 or 3 green onions, thinly sliced
- 1 cup frozen peas
Preparation time 15mins
Cooking time 75mins
Cut chicken into 10 pieces (2 thighs, 2 drums, 2 wings and 4 breast pieces).
Place a large heavy saucepan over medium heat and toss in the butter. Add a single layer of chicken pieces and patiently brown them until they're caramelized on all sides. Remove from the pan and rest on a plate. Repeat with any remaining chicken. By cooking the chicken in batches you avoid cooling the pan below the high heat needed for caramelization.
Add onions to the fat and juices remaining in the pan. Sauté until golden brown and caramelized. Add garlic and sauté a few moments longer.
Stir in flour and then whisk in chicken broth. Bring to a simmer, whisking constantly until thickened.
Add carrots, celery, thyme or rosemary, bay leaves and reserved chicken and any juices from the resting plate. Season with salt and pepper. Continue cooking over medium heat until the stew returns to a simmer, then turn the heat down to low, just enough to maintain the simmer.
Cover tightly and continue cooking for 30 minutes or so.
Stir in cream, green onions and peas. Taste and add additional salt and pepper, if desired. Serve immediately or refrigerate for 2 or 3 days, then reheat when needed.