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Classic Chicken Stew

Updated July 12, 2016
This image courtesy of Colin Ericcson

I have a real soft spot for this creamy stew, which reminds me of chicken pot pie without the crust. I obtain a similar effect by serving it over crostini placed in the bottom of a soup plate. Add a tossed green salad for a complete and delicious meal.

Makes12 servings (1 piece of chicken with vegetables per serving)

Cooking MethodSlow Cooking

CostInexpensive

Easy

Total Timeunder 4 hours

One Pot MealYes

OccasionCasual Dinner Party, Family Get-together

Recipe CourseMain Course

Dietary ConsiderationDiabetic, Egg-free, Gluten-free, Lactose-free, Low-fat, Peanut Free, Soy Free, Tree Nut Free

EquipmentCrock Pot

MealDinner

Taste and TextureCreamy, Herby, Savory

Ingredients

  • 1 potato, peeled and diced
  • 1 tbsp (15 ml) olive oil
  • 2 onions, finely chopped
  • 4 stalks celery, diced
  • 2 carrots, peeled and diced
  • ½ tsp (2 ml) dried thyme leaves or 3 whole sprigs of fresh thyme
  • 1 bay leaf
  • ¼ cup (50 ml) all-purpose flour
  • 1½ cups (375 ml) lower-salt chicken broth
  • ½ cup (125 ml) dry white wine or lower-salt chicken broth
  • Freshly ground black pepper
  • 3 lbs (1.5 kg) skinless bone-in chicken thighs (about 12 thighs)
  • 1 cup (250 ml) green peas, thawed if frozen

Instructions

  1. In a saucepan, combine potato and cold water to cover. Bring to a boil and cook for 2 minutes. Remove from heat. Cover and set aside.

  2. In a skillet, heat oil over medium heat for 30 seconds. Add onions, celery and carrots and cook, stirring, until carrots are softened, about 7 minutes. Add thyme, bay leaf and flour and cook, stirring, for 1 minute. Add broth and white wine and cook, stirring, until mixture comes to a boil and thickens, about 4 minutes. Drain reserved potato and add to mixture. Season to taste with pepper.

  3. Arrange chicken over bottom of slow cooker stoneware and cover with vegetable mixture. Cover and cook on Low for 6 hours or on High for 3 hours, until juices run clear when chicken is pierced with a fork. Add peas and stir well. Cover and cook on High for 20 minutes, until peas are tender and mixture is hot and bubbly.

Notes

  1. Works best in a large (minimum 5 quart) slow cooker.

  2. Because the chicken only cooks for 6 hours on Low, the potatoes will be a bit firm unless they are blanched (see Step 1) before they are added to the stew.

  3. Make Ahead: This dish can be partially prepared before it is cooked. Complete Steps 1 and 2. Cover and refrigerate overnight. The next morning, continue with the recipe.

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As an experienced cook (55 years and counting), I'd say this recipe will NOT serve 12 people unless they're all on a diet and eat it on dessert-sized plates. I haven't made this yet, but my guess is that it produces six generous servings (or maybe eight with other sides like biscuits, salad, etc.)

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