Homemade Chicken Stew

Serves 1
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Directions

  1. 1Add olive oil to a hot pan.
  2. 2Add olive oil to a hot pan.
  3. 3Add olive oil to a hot pan.
  4. 4Add boneless, skinless chicken thighs to the pan.
  5. 5Add boneless, skinless chicken thighs to the pan.
  6. 6Add boneless, skinless chicken thighs to the pan.
  7. 7Season chicken with sea salt and cracked black pepper.
  8. 8Season chicken with sea salt and cracked black pepper.
  9. 9Season chicken with sea salt and cracked black pepper.
  10. 10Stir the chicken in the pan.
  11. 11Stir the chicken in the pan.
  12. 12Stir the chicken in the pan.
  13. 13Cook the chicken until browned and then remove it from the pan.
  14. 14Cook the chicken until browned and then remove it from the pan.
  15. 15Cook the chicken until browned and then remove it from the pan.
  16. 16Add water to deglaze the pan.
  17. 17Add water to deglaze the pan.
  18. 18Add water to deglaze the pan.
  19. 19Add diced brown onion, freshly grated garlic, diced celery, and sliced carrots to the pan.
  20. 20Add diced brown onion, freshly grated garlic, diced celery, and sliced carrots to the pan.
  21. 21Add diced brown onion, freshly grated garlic, diced celery, and sliced carrots to the pan.
  22. 22Cook the vegetables until softened.
  23. 23Cook the vegetables until softened.
  24. 24Cook the vegetables until softened.
  25. 25Add butter to the pan.
  26. 26Add butter to the pan.
  27. 27Add butter to the pan.
  28. 28Add plain (all-purpose) flour to the pan.
  29. 29Add plain (all-purpose) flour to the pan.
  30. 30Add plain (all-purpose) flour to the pan.
  31. 31Stir the flour into the vegetables.
  32. 32Stir the flour into the vegetables.
  33. 33Stir the flour into the vegetables.
  34. 34Return the cooked chicken to the pan.
  35. 35Return the cooked chicken to the pan.
  36. 36Return the cooked chicken to the pan.
  37. 37Pour chicken stock into the pan.
  38. 38Pour chicken stock into the pan.
  39. 39Pour chicken stock into the pan.
  40. 40Add dried thyme to the stew.
  41. 41Add dried thyme to the stew.
  42. 42Add dried thyme to the stew.
  43. 43Add cut potatoes to the stew.
  44. 44Add cut potatoes to the stew.
  45. 45Add cut potatoes to the stew.
  46. 46Stir all ingredients together.
  47. 47Stir all ingredients together.
  48. 48Stir all ingredients together.
  49. 49Cover the pan with a lid and simmer until the potatoes are cooked and the stew has thickened.
  50. 50Cover the pan with a lid and simmer until the potatoes are cooked and the stew has thickened.
  51. 51Cover the pan with a lid and simmer until the potatoes are cooked and the stew has thickened.
  52. 52Stir the stew again.
  53. 53Stir the stew again.
  54. 54Stir the stew again.
  55. 55Add thickened (heavy) cream to the stew.
  56. 56Add thickened (heavy) cream to the stew.
  57. 57Add thickened (heavy) cream to the stew.
  58. 58Grate parmesan cheese into the stew.
  59. 59Grate parmesan cheese into the stew.
  60. 60Grate parmesan cheese into the stew.
  61. 61Add finely chopped flat-leaf (Italian) parsley to the stew.
  62. 62Add finely chopped flat-leaf (Italian) parsley to the stew.
  63. 63Add finely chopped flat-leaf (Italian) parsley to the stew.
  64. 64Stir in the cream, cheese, and parsley.
  65. 65Stir in the cream, cheese, and parsley.
  66. 66Stir in the cream, cheese, and parsley.
  67. 67Add a final sprinkle of cracked black pepper for garnish.
  68. 68Add a final sprinkle of cracked black pepper for garnish.
  69. 69Add a final sprinkle of cracked black pepper for garnish.
  70. 70Serve the chicken stew with crusty bread.
  71. 71Serve the chicken stew with crusty bread.
  72. 72Serve the chicken stew with crusty bread.

Ingredients

  • 2 tbsp olive oil
  • 2 tbsp olive oil
  • 2 tbsp olive oil
  • 800 g boneless, skinless chicken thighs, diced into 2–3 cm (3/4–11/4 inch) pieces
  • 800 g boneless, skinless chicken thighs, diced into 2–3 cm (3/4–11/4 inch) pieces
  • 800 g boneless, skinless chicken thighs, diced into 2–3 cm (3/4–11/4 inch) pieces
  • 0.5 tsp sea salt flakes
  • 0.5 tsp sea salt flakes
  • 0.5 tsp sea salt flakes
  • 0.25 tsp cracked black pepper
  • 0.25 tsp cracked black pepper
  • 0.25 tsp cracked black pepper
  • 0.25 cup water
  • 0.25 cup water
  • 0.25 cup water
  • 1 brown onion, diced
  • 1 brown onion, diced
  • 1 brown onion, diced
  • 1 tbsp freshly grated garlic
  • 1 tbsp freshly grated garlic
  • 1 tbsp freshly grated garlic
  • 2 stalks celery, diced
  • 2 stalks celery, diced
  • 2 stalks celery, diced
  • 2 carrots, sliced into rounds
  • 2 carrots, sliced into rounds
  • 2 carrots, sliced into rounds
  • 0.5 cup dry white wine (optional, can be omitted)
  • 0.5 cup dry white wine (optional, can be omitted)
  • 0.5 cup dry white wine (optional, can be omitted)
  • 2 tbsp unsalted butter
  • 2 tbsp unsalted butter
  • 2 tbsp unsalted butter
  • 2 tbsp plain (all-purpose) flour
  • 2 tbsp plain (all-purpose) flour
  • 2 tbsp plain (all-purpose) flour
  • 5 cups chicken stock
  • 5 cups chicken stock
  • 5 cups chicken stock
  • 2 tsp dried thyme (can be substituted with Italian mixed herbs/Italian seasoning or dried oregano)
  • 2 tsp dried thyme (can be substituted with Italian mixed herbs/Italian seasoning or dried oregano)
  • 2 tsp dried thyme (can be substituted with Italian mixed herbs/Italian seasoning or dried oregano)
  • 2 medium potatoes, cut into 3 cm (11/4 inch) pieces (waxy are best)
  • 2 medium potatoes, cut into 3 cm (11/4 inch) pieces (waxy are best)
  • 2 medium potatoes, cut into 3 cm (11/4 inch) pieces (waxy are best)
  • 1 tbsp Worcestershire sauce
  • 1 tbsp Worcestershire sauce
  • 1 tbsp Worcestershire sauce
  • 0.25 cup thickened (heavy) cream (optional)
  • 0.25 cup thickened (heavy) cream (optional)
  • 0.25 cup thickened (heavy) cream (optional)
  • 0.5 cup freshly grated parmesan
  • 0.5 cup freshly grated parmesan
  • 0.5 cup freshly grated parmesan
  • 2 tbsp finely chopped flat-leaf (Italian) parsley, plus extra for garnish
  • 2 tbsp finely chopped flat-leaf (Italian) parsley, plus extra for garnish
  • 2 tbsp finely chopped flat-leaf (Italian) parsley, plus extra for garnish

Equipment

panwooden spoonladlebowlgrater

Tips

  • This stew is perfect for nights when energy levels are low but you want something warm and comforting and vaguely impressive.
  • The stew freezes beautifully.