Incredibly easy braised chicken stew is the perfect one-pot meal to put together when you’ve had a long day but still want a comforting dinner. Throw in some crusty bread and a glass of wine and call it a night.
While we might not all be Nigella’s in the kitchen, we must all have a few recipes in our cooking arsenal that deliver full flavor with minimal effort. After all, even the best of us don’t always have the time and patience for slaving over the stove. Heck, in spite of all my love for food and cooking, there’s times when deadlines loom at work and all I want is a simple meal that will nourish instead of ordering in a takeaway. For days like that one-pot meals are perfect. Get that Dutch oven out and get cooking. This easy one-pot braised chicken stew is the answer.
Some days a simple un-fussy meal is just what you need. That is one of the best reasons why I love this recipe for the easy braised chicken stew. A few steps are vital to this – make sure you pat dry and then season the chicken so it browns evenly. The crusty brown bits that stick to the pan (which you will deglaze with the stock) add tons of flavor to the stew. Don’t over over-cook the vegetables- both the carrots and the potatoes must be fork tender and not mushy.
Once all the ingredients go in, cook over a low flame and let them work their magic. By the time you get some bread, wine and Netflix on, you’ll have this easy chicken stew ready for dinner. Some days we opt for a crusty baguette or sourdough but it works just as well it soft warm pita bread. However you like it.
One-pot Chicken stew perfect with some crusty bread
- 6 Chicken Thighs bone-in, skinless
- 2 carrots medium size (1 inch cubes)
- 1 potato large ( 1inch cubes)
- 1 white onion sliced thin
- 1 artichoke sliced into cubes
- 6-8 garlic cloves sliced
- 1 tsp Dijon mustard
- 400 ml chicken stock warm
- 1 tbsp olive oil
- 1 tbsp all purpose flour
- 4 bay leaves
- 1 tbsp parsley finely chopped
- 1 tsp fresh cracked black pepper
- salt to taste
Pat dry the chicken thighs and sprinkle them with salt and fresh cracked black pepper on both sides.
In a dutch oven, heat the olive oil. Sear the chicken thighs on both sides for about 2 minutes on each side until they are browned evenly. Remove from the pot and let them rest.
Add the remaining olive oil, add the bay leaves and fry the sliced onion. Once they slightly soften, add the garlic and dijon mustard. As soon as it is fragrant add the carrots and potatoes and fry until you begin to see them change color.
Whisk together the flour with some of the warm chicken stock and add to the pot. Once mixed together nicely, add the remaining broth, the artichokes and chicken. Adjust the salt and pepper seasoning based on the broth. Cover and cook until the potatoes are almost done.
Garnish with finely chopped fresh parsley and serve hot with some crusty bread