Ingredients with Measurements:
- 2 lbs boneless, skinless chicken thighs, cut into bite-sized pieces
- 1 large onion, chopped
- 3 garlic cloves, minced
- 2 cups carrots, peeled and chopped
- 2 cups potatoes, peeled and chopped
- 1 cup celery, chopped
- 4 cups chicken broth
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1 bay leaf
- 1 tbsp olive oil
- Salt and pepper to taste
Special equipment needed:
- Large pot or Dutch oven
- Wooden spoon or spatula
- Cutting board
- Chef's knife
Step-by-step instructions:
1. Heat olive oil in a large pot or Dutch oven over medium heat.
2. Add chopped onion and minced garlic and sauté until onion is translucent.
3. Add chicken pieces and cook until browned on all sides.
4. Add chopped carrots, potatoes, and celery to the pot.
5. Pour in chicken broth and add dried thyme, rosemary, and bay leaf.
6. Season with salt and pepper to taste.
7. Bring the stew to a boil, then reduce heat to low and simmer for 30-40 minutes or until vegetables are tender and chicken is cooked through.
8. Remove bay leaf before serving.
Time:
Preparation time: 15 minutes
Cooking time: 40 minutes
Temperature:
Medium heat for sautéing and boiling, low heat for simmering
Serving size:
4-6 servings
Nutritional information:
Calories: 300
Fat: 10g
Carbohydrates: 20g
Protein: 30g
Sodium: 800mg
Substitutions for ingredients:
- Chicken thighs can be substituted with chicken breasts or bone-in chicken pieces.
- Chicken broth can be substituted with vegetable broth or water.
- Carrots, potatoes, and celery can be substituted with other vegetables such as parsnips, turnips, or sweet potatoes.
Variations:
- Add canned tomatoes or tomato paste for a tomato-based stew.
- Add frozen peas or corn for extra vegetables.
- Add cooked noodles or rice for a heartier meal.
Tips and tricks:
- Cut chicken and vegetables into similar-sized pieces for even cooking.
- Use a wooden spoon or spatula to stir the stew to prevent the chicken from falling apart.
- Add more broth or water if the stew becomes too thick.
Storage instructions:
Store leftover stew in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat stew in a pot over low heat until heated through.
Presentation ideas:
Serve chicken stew in a bowl with a sprinkle of fresh herbs such as parsley or thyme.
Garnishes:
Garnish with a dollop of sour cream or a sprinkle of grated cheese.
Pairings:
Serve chicken stew with crusty bread or a side salad.
Suggested side dishes:
- Garlic bread
- Roasted vegetables
- Mashed potatoes
Troubleshooting advice:
- If the stew is too thin, simmer for a few more minutes to reduce the liquid.
- If the stew is too thick, add more broth or water.
Food safety advice:
- Make sure chicken is cooked to an internal temperature of 165°F.
- Store leftover stew in the refrigerator within 2 hours of cooking.
Food history:
Stews have been a popular dish for centuries, with variations found in many cultures around the world.
Flavor profiles:
Chicken stew is a hearty and comforting dish with savory flavors from the chicken, vegetables, and herbs.
Serving suggestions:
Serve chicken stew as a main dish for a cozy dinner at home.
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Taste: Savory, Herby, Rich, Comforting, Hearty