Simple Chicken Stew
This hearty and comforting chicken stew is the perfect meal for a cozy night in. Filled with tender chicken thighs, a variety of vegetables, and fragrant herbs, this dish is sure to warm you up from the inside out. Slow-cooked to perfection, each bite is packed with savory flavors that will leave you feeling satisfied and content. Enjoy this delicious stew on its own or paired with your favorite crusty bread for a wholesome and fulfilling meal.
— Constant Cookbook
Ingredients
- (feel free to add more/ less of anything)
- 1 large onion
- 1 handful pearl barley (or other stew mix/ grains)
- 3 sticks celery
- 2 potatoes
- 1/3 swede
- 2 carrots
- 4 chicken thighs
- 70g butter
- 70g plain flower
- 1 .5 litres chicken stock
- mixed herbs (I use thyme and parsley)
- 1 large bay leaf (or two small, or a bouquet garni)
Instructions
- Preheat the oven to 150C, or as I do have the slow cooker ready. Cut up all veg and grains and throw into casserole pot. Add as much herbs + bay leaf as you like (I am very generous and do at least 2 tbs of thyme and 2 of parsley)
- melt butter in pan, brown the chicken on a high heat. I turn the thighs every 15 seconds to get a great brown colour and flavour! Go for gold, not brown!
- Put chicken in the pot with the veg. Add flower to the butter/ juices, stir into a roux. Slowly add the chicken stock bit by bit, making sure it is a smooth sauce before adding the rest. Once done add your sauce to the pot.
- Cook for 4 hours in the oven/ slow cooker. If using a slow cooker, cook on high. Do not convert down to medium or low, thighs need a long time at a high temperature to be their best.
- Once cooked, either ladle out and eat, or strip the chicken from the bones, mix into the stew then serve.
Yield
Makes 4 portions
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