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    One Pot Chicken Stew

    8 servings

    portioner

    20 minutes

    aktiv tid

    1 hour 30 minutes

    total tid
    Börja laga mat

    Ingredienser

    2 pounds boneless, skinless chicken thighs (cut into 1-inch chunks)

    Kosher salt and freshly ground black pepper (to taste)

    2 tablespoons olive oil

    1 medium sweet onion (diced)

    3 carrots (peeled and diced)

    2 celery ribs (diced)

    3 cloves garlic (minced)

    3 tablespoons all-purpose flour

    1 tablespoon tomato paste

    1/2 cup dry white wine

    2 1/2 cups chicken stock

    4 sprigs fresh thyme

    2 bay leaves

    1 pound red potatoes (cut into 3/4-inch chunks)

    2 tablespoons chopped fresh parsley leaves

    Instruktioner

    Season chicken with 1 teaspoon salt and 1/2 teaspoon pepper.

    Heat olive oil in a large stockpot or Dutch oven over medium heat. Working in batches, add chicken, and cook, stirring occasionally, until evenly browned, about 6-8 minutes; set aside.

    Add onion, carrots and celery. Cook, stirring occasionally, until tender, about 3-4 minutes.

    Stir in garlic until fragrant, about 1 minute.

    Whisk in flour and tomato paste until lightly browned, about 1 minute.

    Stir in wine, scraping any browned bits from the bottom of the pot.

    Stir in chicken stock, thyme, bay leaves and chicken. Bring to a boil; reduce heat and simmer until chicken is very tender, about 20 minutes.

    Stir in potato; simmer until potatoes are just tender and stew has thickened, about 15 minutes. Remove and discard thyme sprigs and bay leaves. Stir in parsley; season with salt and pepper, to taste.*

    Serve immediately.

    8 servings

    portioner

    20 minutes

    aktiv tid

    1 hour 30 minutes

    total tid
    Börja laga mat

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    Ingredienser

    2 pounds boneless, skinless chicken thighs (cut into 1-inch chunks)

    Kosher salt and freshly ground black pepper (to taste)

    2 tablespoons olive oil

    1 medium sweet onion (diced)

    3 carrots (peeled and diced)

    2 celery ribs (diced)

    3 cloves garlic (minced)

    3 tablespoons all-purpose flour

    1 tablespoon tomato paste

    1/2 cup dry white wine

    2 1/2 cups chicken stock

    4 sprigs fresh thyme

    2 bay leaves

    1 pound red potatoes (cut into 3/4-inch chunks)

    2 tablespoons chopped fresh parsley leaves

    Instruktioner

    1

    Season chicken with 1 teaspoon salt and 1/2 teaspoon pepper.

    2

    Heat olive oil in a large stockpot or Dutch oven over medium heat. Working in batches, add chicken, and cook, stirring occasionally, until evenly browned, about 6-8 minutes; set aside.

    3

    Add onion, carrots and celery. Cook, stirring occasionally, until tender, about 3-4 minutes.

    4

    Stir in garlic until fragrant, about 1 minute.

    5

    Whisk in flour and tomato paste until lightly browned, about 1 minute.

    6

    Stir in wine, scraping any browned bits from the bottom of the pot.

    7

    Stir in chicken stock, thyme, bay leaves and chicken. Bring to a boil; reduce heat and simmer until chicken is very tender, about 20 minutes.

    8

    Stir in potato; simmer until potatoes are just tender and stew has thickened, about 15 minutes. Remove and discard thyme sprigs and bay leaves. Stir in parsley; season with salt and pepper, to taste.*

    9

    Serve immediately.