Classic Chicken Stew with Winter Root Vegetables
By America's Test KitchenPublished on June 1, 2011
Yield
Serves 6 to 8
Ingredients
3 pounds boneless, skinless chicken thighs (about 12 thighs), trimmed and cut into 1-inch piecesSalt and ground black pepper 3 tablespoons vegetable oil 2 medium onions, minced4 medium garlic cloves, minced or pressed through a garlic press (about 4 teaspoons)1 teaspoon minced fresh thyme leaves or ¼ teaspoon dried¼ cup unbleached all-purpose flour ½ cup dry white wine 3 ½ cups low-sodium chicken broth 8 ounces red potatoes, scrubbed and cut into ¾-inch chunks8 ounces carrots, peeled and sliced ½ inch thick8 ounces celery root, peeled and cut into ¾-inch chunks3 parsnips, peeled and sliced ½ inch thick2 bay leaves ¼ cup minced fresh parsley leaves
Before You Begin
Do not substitute boneless, skinless chicken breasts for the thighs in this recipe or the meat will taste very dry. Turnips, rutabagas, or parsley root can be substituted for the carrots, celery root, or parsnips if desired.
Instructions
- Adjust an oven rack to the lower-middle position and heat the oven to 300 degrees. Pat the chicken dry with paper towels and season with salt and pepper.
- Heat 1 tablespoon of the oil in a large Dutch oven over medium-high heat until just smoking. Add half of the chicken and brown lightly, 6 to 8 minutes; transfer to a medium bowl. Repeat with 1 tablespoon more oil and the remaining chicken and transfer to the bowl.
- Add the remaining 1 tablespoon oil to the pot and heat over medium heat until shimmering. Add the onions and 1/4 teaspoon salt and cook until softened, 5 to 7 minutes. Stir in the garlic and thyme and cook until fragrant, about 30 seconds. Stir in the flour and cook for 1 minute. Stir in the wine, scraping up any browned bits.
- Gradually whisk in the broth, smoothing out any lumps. Stir in the potatoes, carrots, celery root, parsnips, bay leaves, and browned chicken with any accumulated juice and bring to a simmer. Cover, place the pot in the oven, and cook until the chicken is very tender, 50 to 60 minutes.
- Remove the pot from the oven and remove the bay leaves. Stir in the parsley and season with salt and pepper to taste before serving.
Yield
Serves 6 to 8Ingredients
3 pounds boneless, skinless chicken thighs (about 12 thighs), trimmed and cut into 1-inch pieces
Salt and ground black pepper
3 tablespoons vegetable oil
2 medium onions, minced
4 medium garlic cloves, minced or pressed through a garlic press (about 4 teaspoons)
1 teaspoon minced fresh thyme leaves or ¼ teaspoon dried
¼ cup unbleached all-purpose flour
½ cup dry white wine
3 ½ cups low-sodium chicken broth
8 ounces red potatoes, scrubbed and cut into ¾-inch chunks
8 ounces carrots, peeled and sliced ½ inch thick
8 ounces celery root, peeled and cut into ¾-inch chunks
3 parsnips, peeled and sliced ½ inch thick
2 bay leaves
¼ cup minced fresh parsley leaves
Ingredients
3 pounds boneless, skinless chicken thighs (about 12 thighs), trimmed and cut into 1-inch pieces
Salt and ground black pepper
3 tablespoons vegetable oil
2 medium onions, minced
4 medium garlic cloves, minced or pressed through a garlic press (about 4 teaspoons)
1 teaspoon minced fresh thyme leaves or ¼ teaspoon dried
¼ cup unbleached all-purpose flour
½ cup dry white wine
3 ½ cups low-sodium chicken broth
8 ounces red potatoes, scrubbed and cut into ¾-inch chunks
8 ounces carrots, peeled and sliced ½ inch thick
8 ounces celery root, peeled and cut into ¾-inch chunks
3 parsnips, peeled and sliced ½ inch thick
2 bay leaves
¼ cup minced fresh parsley leaves
Ingredients
3 pounds boneless, skinless chicken thighs (about 12 thighs), trimmed and cut into 1-inch pieces
Salt and ground black pepper
3 tablespoons vegetable oil
2 medium onions, minced
4 medium garlic cloves, minced or pressed through a garlic press (about 4 teaspoons)
1 teaspoon minced fresh thyme leaves or ¼ teaspoon dried
¼ cup unbleached all-purpose flour
½ cup dry white wine
3 ½ cups low-sodium chicken broth
8 ounces red potatoes, scrubbed and cut into ¾-inch chunks
8 ounces carrots, peeled and sliced ½ inch thick
8 ounces celery root, peeled and cut into ¾-inch chunks
3 parsnips, peeled and sliced ½ inch thick
2 bay leaves
¼ cup minced fresh parsley leaves
Why This Recipe Works
For the chicken component of our Chicken Stew recipe, we opted for boneless, skinless thighs. Browning them with aromatics gave our recipe a flavorful base, and simmering the vegetables in chicken broth gave them complex chicken flavor and a tender texture. White wine added an acidic note, and a bit of thyme provided depth.
Before You Begin
Do not substitute boneless, skinless chicken breasts for the thighs in this recipe or the meat will taste very dry. Turnips, rutabagas, or parsley root can be substituted for the carrots, celery root, or parsnips if desired.
Instructions
- Adjust an oven rack to the lower-middle position and heat the oven to 300 degrees. Pat the chicken dry with paper towels and season with salt and pepper.
- Heat 1 tablespoon of the oil in a large Dutch oven over medium-high heat until just smoking. Add half of the chicken and brown lightly, 6 to 8 minutes; transfer to a medium bowl. Repeat with 1 tablespoon more oil and the remaining chicken and transfer to the bowl.
- Add the remaining 1 tablespoon oil to the pot and heat over medium heat until shimmering. Add the onions and 1/4 teaspoon salt and cook until softened, 5 to 7 minutes. Stir in the garlic and thyme and cook until fragrant, about 30 seconds. Stir in the flour and cook for 1 minute. Stir in the wine, scraping up any browned bits.
- Gradually whisk in the broth, smoothing out any lumps. Stir in the potatoes, carrots, celery root, parsnips, bay leaves, and browned chicken with any accumulated juice and bring to a simmer. Cover, place the pot in the oven, and cook until the chicken is very tender, 50 to 60 minutes.
- Remove the pot from the oven and remove the bay leaves. Stir in the parsley and season with salt and pepper to taste before serving.
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