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.

Chicken Stew

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Print Recipe

Ingredients

Scale

6 Chicken thighs
1 Leek diced
1 large onion diced
4–6 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)
1–2 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
4–6 Cups Chicken or vegetable stock or Imagines’ No-Chicken Stock
1/2–1 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

Cook Mode Prevent your screen from going dark

Instructions

Pre-heat Oven to 400 degrees

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