Chicken Stew

Plate containing chicken stew

This recipe serves 2.

This is a very hearty chicken stew. It is easy to make and has excellent flavour. We used boneless, skinless chicken thighs but this recipe could be made using any chicken parts, bone in and skin on would also work.

As with most stews this recipe allows you to be creative and use up any vegetables that might be in the refrigerator. Beans, broccoli and cauliflower would be great additions, just be careful that you don't end up with enough food for six!

You want about 12 ounces of meat for two people.

Ingredients

Directions

  1. Add the pancetta and oil to a sauté pan on medium high heat. Cook for 2 minutes.
  2. Add the chicken thighs and fry for 4 minutes on each side.
  3. Sprinkle the flour, salt and pepper over the chicken thighs. Turn the chicken over and cook for a minute.
  4. Add the chicken broth.
  5. Add the potatoes, mushrooms, onions, carrots, garlic, thyme and bay leaf. Stir. Bring to a boil and then reduce to a simmer. Cook for 25 minutes.
  6. Check the seasoning for salt and pepper.
  7. Add the peas and cook for 5 minutes.
  8. Sprinkle with parsley.
  9. Serve.

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Bon Appétit