French Chicken Stew
French Chicken Stew

Hello everybody, it’s Brad, welcome to our recipe site. Today, I’m gonna show you how to prepare a distinctive dish, french chicken stew. One of my favorites. For mine, I will make it a little bit unique. This will be really delicious.

French Chicken Stew is one of the most favored of current trending meals in the world. It’s simple, it is fast, it tastes delicious. It is enjoyed by millions daily. They are nice and they look wonderful. French Chicken Stew is something which I’ve loved my whole life.

To get started with this particular recipe, we must prepare a few ingredients. You can have french chicken stew using 16 ingredients and 3 steps. Here is how you can achieve it.

The ingredients needed to make French Chicken Stew:
  1. Make ready 6-8 chicken thighs
  2. Make ready 2 onions cut into 1" pieces
  3. Make ready 5 carrots cut into 1" pieces
  4. Make ready 1 lbs potatoes cut into 1" pieces
  5. Take 5-6 sliced mushrooms
  6. Get 2 garlic cloves minced
  7. Make ready 5 sprigs thyme (lemon thyme if you have it)
  8. Make ready 1/2 cup white wine (sauvignon blanc)
  9. Prepare 3 TBSP flour
  10. Make ready 4 cups chicken stock
  11. Prepare 2 TBSP tomato paste
  12. Prepare 3 tsp worchestershire sauce
  13. Take 3 bay leaves
  14. Prepare 3 TBSP Olive oil
  15. Get 1 TBSP lemon thyme salt
  16. Take Salt and Pepper
Steps to make French Chicken Stew:
  1. Season chicken thighs with lemon thyme salt or salt and pepper and brown on both sides on med high heat in olive oil. Remove from pan. Add onions, garlic, and carrots and saute for 2 min.
  2. Add wine and deglaze pan for about a minute until the liquid cooks off a bit before adding flour and stirring and cooking for about 2 min. Add tomato paste, worchestershire sauce and bay leaves. Pour into very large casserole dish and put the chicken thighs on top, skin side up. Cover with foil and bake for 45-55 min in 350° preheated oven.
  3. After 45-55 min, remove chicken thighs, carefully add potatoes and stir. Put chicken thighs back on top, skin side up. Back into the oven for another 45-55 min uncovered until skin gets crisp and potatoes are tender.

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