Chicken Stew

Chicken Stew was inspired by the French-style stew known as “Cassoulet”. It’s a  satisfying one-pot with robust favors perfect for those chilly nights to warm you right up!  Use all your favorite seasonal fall and winter vegetables. When you’re looking for a filling meal to cozy on up with, this Chicken Stew will soon become a favorite go-to Autumn or Winter dish.

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Chicken Stew


  • 6 Chicken thighs
  • 1 Leek diced
  • 1 large onion diced
  • 46 carrots sliced 2” thick
  • 1 fennel rough chopped
  • 1 garlic head separated and smashed or sliced individual cloves
  • 1 fresh spring garlic tops included (when in season, totally optional)
  • 6 or more Sunchokes washed, halved or quarter, (when in season, totally optional)
  • 12 C diced or sliced mushrooms: shiitake, oyster, crimini, wood ear
  • 1 C fresh or dried black-eyed peas, rinsed
  • 2 tsp Italian seasonings or a fun lavender blend
  • 1 tsp salt
  • 46 Cups Chicken or vegetable stock or Imagines’ No-Chicken Stock
  • 1/21 Cup dry white wine (optional)
  • Fresh ground pepper
  • Coconut or olive oil

After 1 hour of cooking add the beans and sugar snaps if using

  • 1 C sugar snap peas
  • 1 C green beans



Pre-heat Oven to 400 degrees

  1. Rinse and pat dry chicken thighs
  2. Salt and pepper each chicken thigh
  3. (NOT clean~ you can dredge in gluten free rice flour but not necessary
  4. Heat a large skillet or Dutch oven on medium heat
  5. Add chicken thighs and brown on both sides,
  6. Remove chicken from skillet or pot, set aside and cover
  7. Add 2-3 more Tbl Olive oil and add onions, carrots, garlic, leeks, fennel, sunchokes and mushrooms.
  8. Cover, and cook down until tender, about 5 minutes.
  9. Add salt, pepper, and seasonings.
  10. Add black-eyed peas, chicken, stock, and wine.
  11. Cover and bring to a boil.
  12. Once boiled, carefully place Dutch Oven or skillet into oven.
  13. Reduce heat to 300-325 and continue braising for 1 ½ -2 hours.
  • Author: Curry Girls Kitchen

Enjoy another great rendition of this Chicken Stew! Try our Jerusalem artichoke, (aka sunchoke), lamb stew.

Sear meat first on both sides. Remove and set aside. Add vegetables into the pot and brown.

NOTE: After 1 hour of cooking add the green beans and sugar snaps.

Add a nice crusty baguette to sop up all the yummy juices! Against the Grain or Udi’s are favorites!

Enjoy a good stew? Try our Jerusalem artichoke, (aka sunchoke), lamb stew for another great stew option!


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