Krizzyhappycooking

There’s cooking, and then there’s cooking with passion, creativity, and love. I firmly believe that the energy you put into a recipe is just as important as the ingredients you use. cooking from the heart that will make you look at food in a whole new light.. #

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STEW CHICKEN RECIPE.

This Stew Chicken recipe is super simple and comforting. this one pot chicken stew is a super basic recipe with no frills or fancy ingredients. It’s wonderful for a midweek dinner, and the leftovers are utterly magical.

INGREDIENTS + TOOLS

Chicken thighs and legs—bone-in and skinless is what I use, mainly because I’m not a huge fan of stewed chicken skin. Also, you’ll notice this is a pretty simple stew, and not a lot of strong flavors get added here to cut through all the chicken fat from all the pieces you’ll be using. Therefore, you may end up with more fat than chicken flavor if you use skin-on pieces of chicken. That said, you can go ahead and keep the skin on if you’d like.

*Olive oil—or another lighter flavored oil.
*Onions—yellow or white.

*Scallions—we’ll be using the white and green parts of the scallions, which are also known as green onions. You’ll be mincing the white part, and slicing the green part!

*Paprika
* Ground Mustard

* Apple cider vinegar—this is my go-to acid when adding to a recipe like this one. Please note that it is not the same thing as apple cider, which is sweet and delightful for sipping.

*All-purpose flour—this is going to thicken our chicken leg stew.

*Gold potatoes—these are my favorite, though I’m sure you could use baby potatoes in this recipe, too.

*Chicken broth or stock—homemade or store-bought is perfect! Use whatever you’ve got on hand.

*Bay leaf
*Fresh Tymes

*Unsalted butter—this adds a little extra creaminess to the stew chicken recipe once it’s done cooking. You could use salted butter if you have that, as well, though be careful in adding additional salt so that your stew doesn’t get too salty. Oh, and if you choose to keep the skin on your chicken legs, you can go and omit the butter—there is more than enough fat in the skin.

HOW TO MAKE CHICKEN LEG STEW

Start off with seasoning the chicken legs with just salt and pepper. Let them sit on the counter while you prep all the other ingredients.

When everything is ready, heat the pan, drizzle in the olive oil, and start browning the chicken legs.
When browning the chicken drumsticks and thighs, I recommend doing so in two batches, because if you overcrowd the pan, the chicken won’t brown, and worse, you won’t get any brown bits in your pot. That’s a huge missed opportunity for maximizing the flavor potential in this recipe.

When the chicken legs are browned, set them aside, and move on to sautéing the aromatics—that being both the regular onion, as well as the white part of the scallions. They taste like mild onions, so we use them to punch in extra flavor!

When they are soft, add the garlic and sauté until almost golden brown.

Next, add the paprika and the mustard powder to the pan, and let it “toast” a bit. This will help the flavors of the seasonings develop. Just be careful not to let things burn.

Add the vinegar to the pan, and be sure to scrape all that brown goodness from the bottom of pan to allow it to dissolve into the liquid. This adds an extra layer of delicious to your stewed chicken!

When the vinegar evaporates, dust the chicken with the flour and give it all a stir to coat. This will help thicken the broth as the stew cooks.

LET IT STEW!

Add in all the rest of the ingredients to the pot, except for the green onions—so, the potatoes, and the herbs—then cover it all with the chicken stock. Bring it to a low boil, then reduce to a simmer, cover and let it cook until the potatoes are soft.

When the potatoes are cooked, open the pot, sprinkle in half of the green onions and continue to simmer uncovered for 40 minutes to about an hour. This is also a good time to give it a taste and check if you need to adjust the salt.

After about an hour, turn off the heat. Add in the cold butter and the rest of the green onions, stir it all up to combine, and you’re all set!

When I’m finished cooking my stew chicken recipe, I like to cover the pot, and let the pan sit on the stove for at least 30 minutes before serving. It’s even better if you can let it sit longer to allow all the the flavors to set.

SERVE THIS ONE POT CHICKEN STEW RECIPE WITH:Crusty bread or ruce you like..

Cooking is like painting or writing a song. Just as there are only so many notes or colors, there are only so many flavors—it’s how you combine them that sets you apart.”