330 minutes
A warm and comforting stew filled with tender chicken and a variety of vegetables.
Boneless, Skinless Chicken Thighs, trimmed
0 lb
to taste
to taste
tablespoons
Onions, chopped fine
each
cups
Garlic Clove, minced
each
tablespoons
Fresh Thyme, minced
teaspoons
teaspoons
cups
cups
Red Potatoes, unpeeled, cut into ½-inch pieces
0 oz
Carrots, peeled and sliced ¼ inch thick
each
each
cups
Flat Leaf Parsley, minced
tablespoons
1. Prepare Chicken
Pat the chicken thighs dry with paper towels, then season them generously with salt and black pepper.
2. Brown Chicken
In a 12-inch skillet, heat 1 tablespoon of vegetable oil over medium-high heat. When the oil is shimmering, brown half of the chicken thighs for about 4 minutes on each side until they develop a golden-brown crust. Transfer the browned chicken to your slow cooker and repeat the process with another tablespoon of oil and the remaining chicken.
3. Cook Onions
With the chicken resting in the slow cooker, turn the heat down to medium and add the last tablespoon of oil to the skillet. Add the finely chopped onions and cook them until they are softened and lightly browned, which should take about 8 to 10 minutes.
4. Add Flour and Flavorings
Sprinkle in the flour, and stir in the minced garlic, tomato paste, and thyme. Let this mixture cook for about a minute until it becomes fragrant, ensuring that the raw taste of the flour is cooked out.
5. Add Broth and Wine
Slowly whisk in 2 cups of the chicken broth and the dry white wine, making sure to scrape up any browned bits from the bottom of the skillet.
6. Add Vegetables
Stir in the red potatoes and carrots, bring the mixture to a simmer, cover the skillet, and let it cook for about 10 minutes until the vegetables start to soften.
7. Transfer to Slow Cooker
Transfer the vegetable mixture to the slow cooker with the chicken. Pour in the remaining chicken broth and add the bay leaves. Cover the slow cooker and set it to cook on low for 4 to 5 hours, or until the chicken is tender and easy to pull apart with forks.
8. Shred Chicken
Once the chicken is done, transfer it to a cutting board and let it cool slightly. Then, using two forks, pull the chicken apart into large chunks. Discard the bay leaves from the slow cooker.
9. Add Peas and Parsley
Return the shredded chicken to the slow cooker and stir in the frozen peas. Let the stew sit for about 5 minutes until the peas are heated through. Finally, stir in the minced parsley and season with additional salt and pepper to taste.
Keep the chicken, but infuse the stew with lemongrass, ginger, and coconut milk. Add bell peppers, bamboo shoots, and Thai basil for an aromatic Thai-inspired dish.
Replace chicken with beef chunks, add mushrooms instead of or in addition to other vegetables, and use beef stock as the liquid base. Thyme and a splash of red wine can add an extra layer of flavor.
Replace chicken with chickpeas for a plant-based alternative, introduce spices like cumin, coriander, and cinnamon, and use diced tomatoes as part of the liquid. Serve with couscous for a Moroccan twist.
Swap chicken for a mix of seafood like shrimp, mussels, and chunks of firm white fish. Use a fish or vegetable stock as the base and add tomatoes and fennel to the aromatics. A pinch of saffron and a dash of white wine can elevate the flavors.
Use spicy or sweet sausage in place of chicken, add cannellini beans or another white bean for a heartier texture, and include kale or spinach for added greens.
Opt for organic vegetables and free-range, organic chicken. Use fresh herbs as opposed to dried to impart more flavor.
Cook your stew low and slow, and consider making it a day ahead to let flavors meld.
Brown chicken thighs or breasts first to develop deep flavors via the Maillard reaction. Season well before searing.
Always taste and adjust the seasoning with salt and pepper before serving.
Cook your mirepoix until softened, and allow slight caramelization for added depth.
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