Hearty Chicken or Pork Stew
Hearty Chicken or Pork Stew
Ingredients
- 1 1/2 pounds boneless, skinless chicken thighs, cut into 1 1/2-inch pieces (or pork shoulder, cut into 1 1/2-inch pieces)
- 1/4 cup all-purpose flour
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper, freshly ground
- 2 tablespoons olive oil
- 1 yellow onion, medium, chopped
- 2 carrots, medium, peeled and sliced into 1/2-inch rounds
- 2 celery stalks, sliced into 1/2-inch pieces
- 3 cloves garlic, minced
- 1 tablespoon tomato paste
- 1/2 cup dry red wine, (optional, such as Cabernet Sauvignon or Merlot)
- 3 cups chicken broth, low sodium
- 1 pound potatoes, Yukon Gold or red, peeled and cut into 1-inch cubes
- 1 bay leaf
- 1/2 teaspoon dried thyme
- 1/4 cup fresh parsley, chopped, for garnish
Instructions
- 1
Pat the chicken (or pork) pieces dry with paper towels. In a shallow dish, combine the all-purpose flour, kosher salt, and black pepper. Dredge the chicken (or pork) pieces in the flour mixture, ensuring they are evenly coated. Shake off any excess flour.
⏱️ 5 min
- 2
Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Working in batches if necessary to avoid overcrowding, brown the floured chicken (or pork) on all sides, about 3-4 minutes per batch. Remove the browned meat to a plate and set aside.
⏱️ 10 min
- 3
Reduce the heat to medium. Add the chopped yellow onion, sliced carrots, and sliced celery to the pot. Sauté, stirring occasionally, until the vegetables begin to soften, about 5-7 minutes. If the pot seems dry, add a splash more olive oil.
⏱️ 7 min
- 4
Stir in the minced garlic and tomato paste. Cook for 1 minute, stirring constantly, until fragrant.
⏱️ 1 min
- 5
If using, pour in the dry red wine and scrape the bottom of the pot with a wooden spoon to deglaze, loosening any browned bits. Let the wine simmer and reduce by half, about 2-3 minutes.
⏱️ 3 min
- 6
Return the browned chicken (or pork) to the pot. Pour in the chicken broth, making sure the meat is mostly submerged. Add the cubed potatoes, bay leaf, and dried thyme. Bring the mixture to a simmer.
⏱️ 5 min
- 7
Once simmering, reduce the heat to low, cover the pot, and let it cook for 60-75 minutes, or until the meat is very tender and the vegetables are cooked through. Stir occasionally to prevent sticking.
⏱️ 75 min
- 8
Remove the bay leaf before serving. Taste and adjust seasoning with additional salt and pepper if needed. Ladle the stew into bowls and garnish with fresh chopped parsley.
⏱️ 4 min
Kitchen Tools
Nutrition Facts (per serving)
Hearty Chicken or Pork Stew
- 1 1/2 pounds boneless, skinless chicken thighs, cut into 1 1/2-inch pieces (or pork shoulder, cut into 1 1/2-inch pieces)
- 1/4 cup all-purpose flour
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper, freshly ground
- 2 tablespoons olive oil
- 1 yellow onion, medium, chopped
- 2 carrots, medium, peeled and sliced into 1/2-inch rounds
- 2 celery stalks, sliced into 1/2-inch pieces
- 3 cloves garlic, minced
- 1 tablespoon tomato paste
- 1/2 cup dry red wine, (optional, such as Cabernet Sauvignon or Merlot)
- 3 cups chicken broth, low sodium
- 1 pound potatoes, Yukon Gold or red, peeled and cut into 1-inch cubes
- 1 bay leaf
- 1/2 teaspoon dried thyme
- 1/4 cup fresh parsley, chopped, for garnish
Instructions
- 1
Pat the chicken (or pork) pieces dry with paper towels. In a shallow dish, combine the all-purpose flour, kosher salt, and black pepper. Dredge the chicken (or pork) pieces in the flour mixture, ensuring they are evenly coated. Shake off any excess flour.
⏱️ 5 min - 2
Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Working in batches if necessary to avoid overcrowding, brown the floured chicken (or pork) on all sides, about 3-4 minutes per batch. Remove the browned meat to a plate and set aside.
⏱️ 10 min - 3
Reduce the heat to medium. Add the chopped yellow onion, sliced carrots, and sliced celery to the pot. Sauté, stirring occasionally, until the vegetables begin to soften, about 5-7 minutes. If the pot seems dry, add a splash more olive oil.
⏱️ 7 min - 4
Stir in the minced garlic and tomato paste. Cook for 1 minute, stirring constantly, until fragrant.
⏱️ 1 min - 5
If using, pour in the dry red wine and scrape the bottom of the pot with a wooden spoon to deglaze, loosening any browned bits. Let the wine simmer and reduce by half, about 2-3 minutes.
⏱️ 3 min - 6
Return the browned chicken (or pork) to the pot. Pour in the chicken broth, making sure the meat is mostly submerged. Add the cubed potatoes, bay leaf, and dried thyme. Bring the mixture to a simmer.
⏱️ 5 min - 7
Once simmering, reduce the heat to low, cover the pot, and let it cook for 60-75 minutes, or until the meat is very tender and the vegetables are cooked through. Stir occasionally to prevent sticking.
⏱️ 75 min - 8
Remove the bay leaf before serving. Taste and adjust seasoning with additional salt and pepper if needed. Ladle the stew into bowls and garnish with fresh chopped parsley.
⏱️ 4 min