Recipe of Speedy French Chicken Stew
Hello everybody, hope you're having an incredible day today. Today, I'm gonna show you how to make a distinctive dish, Simple Way to Prepare Super Quick Homemade French Chicken Stew. One of my favorites. For mine, I'm gonna make it a little bit tasty. This will be really delicious.
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Many things affect the quality of taste from French Chicken Stew, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare French Chicken Stew delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
To get started with this recipe, we must prepare a few components. You can have French Chicken Stew using 16 ingredients and 3 steps. Here is how you cook it.
Ingredients and spices that need to be Prepare to make French Chicken Stew:
- 6-8 chicken thighs
- 2 onions cut into 1" pieces
- 5 carrots cut into 1" pieces
- 1 lbs potatoes cut into 1" pieces
- 5-6 sliced mushrooms
- 2 garlic cloves minced
- 5 sprigs thyme (lemon thyme if you have it)
- 1/2 cup white wine (sauvignon blanc)
- 3 TBSP flour
- 4 cups chicken stock
- 2 TBSP tomato paste
- 3 tsp worchestershire sauce
- 3 bay leaves
- 3 TBSP Olive oil
- 1 TBSP lemon thyme salt
- Salt and Pepper
Steps to make French Chicken Stew
- 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.
- 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.
- 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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