A Hearty Chicken Thigh Stew
Who doesn’t love a good hearty stew? A rich and tasty mix of meat and vegetables that warms you through and through is exactly what is needed on these autumn and upcoming winter days. Sure, there is the classic beef stew, but the use of chicken in a stew should not be over looked. A chicken stew is even better when the cheaper cuts of the chicken are used, like the thighs! Yes, chicken thighs are the secret to making a a very tasty stew. Chicken breasts are nice, but they just don’t add the depth of flavor that thighs (or even chicken legs) bring to a dish. Nowadays, you can get skinless, boneless chicken thighs, which can save some time, but, they are not really necessary. Chicken thighs may take a small bit of extra cooking, but not so much that a good chicken stew can’t be a weekday meal. A chicken thigh stew can be whipped up in less then 45 minutes and done in one pot! So tasty and so worth it!
Here is how I do my Heart Chicken Thigh Stew…
- 1 lb boneless, skinless chicken thighs (or with bones and skin)
- 2 cloves of garlic
- 1 medium yellow bell pepper
- 1 medium red bell pepper
- 1 medium sweet onion
- 1/2 lb shitake mushrooms
- 1/2 cup white wine – like a resiling
- 1 cup of canned or fresh tomato sauce
- 1 can (16 oz) of whole tomatoes
- 5 cups of low sodium chicken broth or stock
- salt and pepper
- olive oil
- Finely chop the garlic.
- De-seed and slice the peppers
- Thinly slice the onion.
- Clean then cut the mushroom in half.
- Season the chicken thighs with salt and pepper.
- In a large pot, over medium heat, heat 3 tbsp of olive oil. Add the chicken thighs and brown on both sides.
- When both sides of the chicken thighs are brown remove them from the pan.
- Add the peppers and onions to the pot and cook until soft.
- Add the mushrooms. Cook five minutes.
- Add the garlic to the pot.
- Add the wine, bring to a simmer scraping up all the flavorful bits that are stuck to the bottom of the pot.
- Add the tomato sauce and whole tomatoes. Bring to a simmer.
- Return the chicken to the pan.
- Add the stock. Simmer 20-25 minutes until the chicken is cooked through.
- Season to taste with salt and pepper.
This stew is perfect served on top of rice or pappardelle noodles or any delicious whole grain, for that matter. If you wanted a spicy chicken thigh stew, add a tablespoon of chili powder, chili flakes or even sriracha! A spicy version with some added beans creates a fantastic alternative to chili.
More options? Of course! Turkey thighs would be delicious as would smoked sausage. A dollop of sour cream or creme fraiche would also be a nice addition. Beef? Of course you can use beef! Use a stewing beef and beef broth instead of chicken. Simmer until the beef is tender!
This stew is sure to warm you up on a chilly day!
Here is a video that that explains the whole recipe!
I hope you enjoy!!
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