Posted by Dr Mudah in
Easy
Instructions
Things You'll Need
- 1 diced onion
- 1/4 c. vegetable oil
- 1 tbsp. chopped fresh thyme
- 1 or 2 diced carrots
- 3 c. chicken stock
- 4 tbsp. all purpose flour
- 6 chicken thighs
- salt and pepper
- Groceries
- Chef's Knives
- Cooking Pots
- Cutting Boards
- Measuring Cups
- Measuring Spoons
- Wire Whisks
- Measuring cups
- sauté pans
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- 1 Season the chicken thighs (or drumsticks) on all sides with salt and pepper. If you prefer to take the skin off, pull it off before you season.
- 2 Heat the oil in a large pot or Dutch oven over medium-high heat.
- 3 Add the chicken and brown well on both sides.
- 4 Remove chicken pieces as they brown and set them aside.
- 5 Spoon out 2 tbsp. of the oil and reserve.
- 6 Place the onions and carrots in the pan and sauté them in the remaining oil until tender.
- 7 Return the chicken to the pot, add the thyme and chicken stock and bring the stew to a slow simmer.
- 8 Simmer slowly for 30 minutes if using whole thighs or drumsticks. If using chopped meat, simmer for 20 minutes.
- 9 Skim off and discard any foam and oil that rises to the surface during cooking.
- 10 If using whole thighs, remove and discard the bones and chop the meat coarsely, then return it to the pot.
- 11 Combine the reserved 2 tbsp. oil and the flour in a small pan and cook over medium heat. You can do this while the stew simmers.
- 12 Stir the flour/oil mixture constantly with a wooden spoon. When the mixture turns golden brown, remove it from the heat and let it cool slightly. You've just made roux.
- 13 Spoon half the cooked roux into the stew, whisking constantly as you add it.
- 14 Return the stew to a simmer and cook another 10 to 20 minutes, stirring occasionally. It will thicken at this stage. If you want a thicker stew, add more roux and continue simmering until your get the desired thickness.
- 15 Taste and correct seasonings and serve.
- 1
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