Ingredients with Measurements:
- 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
- 2 tbsp olive oil
- 1 large onion, chopped
- 3 garlic cloves, minced
- 2 tbsp all-purpose flour
- 2 cups chicken broth
- 1 cup diced tomatoes
- 1 cup sliced carrots
- 1 cup sliced celery
- 1 cup diced potatoes
- 1 cup frozen peas
- 1 tsp dried thyme
- 1 tsp dried rosemary
- Salt and pepper to taste
Special equipment needed:
- Dutch oven or large pot with lid
Step-by-step instructions:
1. Heat olive oil in a Dutch oven or large pot over medium-high heat.
2. Add chicken and cook until browned on all sides, about 5 minutes. Remove chicken from pot and set aside.
3. Add onion and garlic to the pot and sauté until softened, about 3 minutes.
4. Sprinkle flour over the onion and garlic and stir to combine.
5. Gradually pour in chicken broth, stirring constantly to prevent lumps from forming.
6. Add diced tomatoes, carrots, celery, potatoes, thyme, rosemary, salt, and pepper to the pot. Stir to combine.
7. Return chicken to the pot and bring to a boil.
8. Reduce heat to low, cover, and simmer for 30 minutes.
9. Add frozen peas to the pot and continue to simmer for an additional 10 minutes.
10. Serve hot.
- Time:
Preparation time: 15 minutes
- Cooking time: 40 minutes
Temperature:
- Medium-high heat for browning chicken
- Low heat for simmering stew
Serving size:
- 4 servings
Nutritional information:
- Calories per serving: 350
- Fat: 12g
- Carbohydrates: 27g
- Protein: 30g
Substitutions for ingredients:
- Chicken thighs can be substituted with chicken breasts or bone-in chicken pieces.
- Olive oil can be substituted with vegetable oil or butter.
- Frozen peas can be substituted with frozen corn or green beans.
Variations:
- Add 1 cup of cooked rice or pasta to the stew before serving.
- Substitute chicken with beef or pork for a heartier stew.
- Add a can of drained and rinsed chickpeas for added protein and fiber.
Tips and tricks:
- Use a sharp knife to cut the chicken into bite-sized pieces for even cooking.
- Don't skip the step of browning the chicken as it adds flavor to the stew.
- If the stew is too thick, add more chicken broth or water to thin it out.
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, stirring occasionally, until heated through.
Presentation ideas:
- Serve stew in individual bowls with a slice of crusty bread on the side.
Garnishes:
- Sprinkle chopped fresh parsley or thyme over the top of the stew before serving.
Pairings:
- Serve with a side salad or steamed vegetables for a complete meal.
Suggested side dishes:
- Garlic bread
- Roasted sweet potatoes
- Grilled asparagus
Troubleshooting advice:
- If the stew is too thin, simmer uncovered for a few minutes to thicken it up.
- If the stew is too salty, add a peeled and diced potato to the pot and simmer for 10 minutes. The potato will absorb some of the salt.
Food safety advice:
- Make sure chicken is cooked to an internal temperature of 165°F to prevent foodborne illness.
Food history:
- Remoudou is a traditional French sauce made with mayonnaise, mustard, and herbs. This stew is named after the sauce because it contains similar ingredients.
Flavor profiles:
- Savory, herbaceous, and slightly tangy from the tomatoes.
Serving suggestions:
- Serve with a glass of red wine for a cozy and comforting meal.
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