Chicken Stew
Serves 1
Directions
- 1Chop up the onion into small pieces.
- 2Chop up the onion into small pieces.
- 3Chop up the onion into small pieces.
- 4Peel the carrot.
- 5Peel the carrot.
- 6Peel the carrot.
- 7Chop the carrot into small cubes.
- 8Chop the carrot into small cubes.
- 9Chop the carrot into small cubes.
- 10Chop the celery into small pieces.
- 11Chop the celery into small pieces.
- 12Chop the celery into small pieces.
- 13Transfer the chopped vegetables into a bowl.
- 14Transfer the chopped vegetables into a bowl.
- 15Transfer the chopped vegetables into a bowl.
- 16Prepare the potatoes by cutting them into halves or quarters, depending on their size.
- 17Prepare the potatoes by cutting them into halves or quarters, depending on their size.
- 18Prepare the potatoes by cutting them into halves or quarters, depending on their size.
- 19Prepare the mushrooms by cutting them into halves or quarters, depending on their size.
- 20Prepare the mushrooms by cutting them into halves or quarters, depending on their size.
- 21Prepare the mushrooms by cutting them into halves or quarters, depending on their size.
- 22Place chicken stock cubes into a measuring jug.
- 23Place chicken stock cubes into a measuring jug.
- 24Place chicken stock cubes into a measuring jug.
- 25Add hot water to the chicken stock cubes and stir until dissolved, creating chicken stock.
- 26Add hot water to the chicken stock cubes and stir until dissolved, creating chicken stock.
- 27Add hot water to the chicken stock cubes and stir until dissolved, creating chicken stock.
- 28Season the chicken thighs generously with salt.
- 29Season the chicken thighs generously with salt.
- 30Season the chicken thighs generously with salt.
- 31Season the chicken thighs generously with pepper.
- 32Season the chicken thighs generously with pepper.
- 33Season the chicken thighs generously with pepper.
- 34Heat olive oil in a hot pan.
- 35Heat olive oil in a hot pan.
- 36Heat olive oil in a hot pan.
- 37Place the seasoned chicken thighs into the hot pan with olive oil.
- 38Place the seasoned chicken thighs into the hot pan with olive oil.
- 39Place the seasoned chicken thighs into the hot pan with olive oil.
- 40Brown the chicken thighs on both sides.
- 41Brown the chicken thighs on both sides.
- 42Brown the chicken thighs on both sides.
- 43Remove the browned chicken thighs from the pan and set aside.
- 44Remove the browned chicken thighs from the pan and set aside.
- 45Remove the browned chicken thighs from the pan and set aside.
- 46Add butter to the pan to pick up the chicken remnants.
- 47Add butter to the pan to pick up the chicken remnants.
- 48Add butter to the pan to pick up the chicken remnants.
- 49Add the chopped onion, carrot, and celery to the pan and fry off the veggies.
- 50Add the chopped onion, carrot, and celery to the pan and fry off the veggies.
- 51Add the chopped onion, carrot, and celery to the pan and fry off the veggies.
- 52Once the vegetables are softened, add flour to the pan and stir.
- 53Once the vegetables are softened, add flour to the pan and stir.
- 54Once the vegetables are softened, add flour to the pan and stir.
- 55Pour the prepared chicken stock into the pan with the vegetables and flour.
- 56Pour the prepared chicken stock into the pan with the vegetables and flour.
- 57Pour the prepared chicken stock into the pan with the vegetables and flour.
- 58Stir the mixture to thicken the sauce.
- 59Stir the mixture to thicken the sauce.
- 60Stir the mixture to thicken the sauce.
- 61Add the prepped potatoes to the pan.
- 62Add the prepped potatoes to the pan.
- 63Add the prepped potatoes to the pan.
- 64Add the prepped mushrooms to the pan.
- 65Add the prepped mushrooms to the pan.
- 66Add the prepped mushrooms to the pan.
- 67Add the browned chicken thighs back to the pan.
- 68Add the browned chicken thighs back to the pan.
- 69Add the browned chicken thighs back to the pan.
- 70Add some fresh thyme to the stew.
- 71Add some fresh thyme to the stew.
- 72Add some fresh thyme to the stew.
- 73Place the lid on the pan.
- 74Place the lid on the pan.
- 75Place the lid on the pan.
- 76Cook the stew until the chicken is really tender and the sauce is glossy.
- 77Cook the stew until the chicken is really tender and the sauce is glossy.
- 78Cook the stew until the chicken is really tender and the sauce is glossy.
- 79Serve the chicken stew straight into a bowl.
- 80Serve the chicken stew straight into a bowl.
- 81Serve the chicken stew straight into a bowl.
- 82Garnish with fresh chives.
- 83Garnish with fresh chives.
- 84Garnish with fresh chives.
Ingredients
- onion
- onion
- onion
- carrot
- carrot
- carrot
- celery
- celery
- celery
- chicken stock cube
- chicken stock cube
- chicken stock cube
- chicken thighs
- chicken thighs
- chicken thighs
- salt
- salt
- salt
- pepper
- pepper
- pepper
- olive oil
- olive oil
- olive oil
- butter
- butter
- butter
- flour
- flour
- flour
- potatoes
- potatoes
- potatoes
- mushrooms
- mushrooms
- mushrooms
- thyme
- thyme
- thyme
- chives
- chives
- chives
Equipment
knifechopping boardprep bowlsmeasuring jugfrying pantongswooden spoonlidserving bowl
Tips
- Use prep bowls to make your life easier, keep your counter space clean, and your chopping board clean.
- Have one prep bowl for scraps, one for prepped veggies, and one for bigger prepped veggies like mushrooms and potatoes.
- Don't forget about the sauces at the bottom of the pan after browning the chicken; use butter to pick them up.
- This is a one-pot dinner that gets served straight to your bowl.
- The chicken stew needs literally no more than the chives added at the end.
- Devour this for dinner, it's an absolute winner.
- Hope you give it a go, the family loves it.
- Make sure the chicken is really tender and you have a glossy sauce before serving.
- Add chives to your serving bowl for a finishing touch.
- Enjoy your delicious chicken stew for a rainy day!