Dinner for 6
Chicken Stew
Chicken thighs, bacon, vegetables, and potatoes simmer in a savory broth until tender for a hearty stovetop stew.
$2.54per serving $$
75 minstart to table
6servings
AmericanHigh-proteinBudgetLunchesDinnersCold-weather comfortWinter
Ingredients
- 2 tbsp vegetable oil
- 3 lb chicken thighs
- salt + pepper
- 4 slices bacon
- 1 1/2 cups onion
- 4 cloves garlic
- 2 tsp anchovy paste
- 5 cups chicken broth
- 1 cup white wine
- 1 tbsp soy sauce
- 3 tbsp butter
- 2 tbsp chicken flavor better than bouillon
- 1/3 cup all-purpose flour
- 2 tbsp tomato paste
- 2 bay leaves
- 1/2 tsp dried thyme
- 2 large russet potatoes
- 4 carrots
- 1 cup frozen peas
- 1/4 cup parsley
Steps
- Heat the oil in a large heavy pot over medium heat, season the chicken with salt and pepper, and brown it for 8 minutes.
- Cook the bacon in the pot for 5 minutes, then add the onion and garlic and cook for 5 minutes.
- Stir in the anchovy paste, butter, flour, and tomato paste, and cook for 2 minutes.
- Pour in the broth, wine, soy sauce, and bouillon, then add the bay leaves and thyme and bring the stew to a boil.
- Add the potatoes, carrots, and chicken, cover, and simmer over low heat for 30 minutes, until the chicken reaches 165 F and the vegetables are tender.
- Stir in the peas and parsley, cook for 5 minutes, and remove the bay leaves before serving.
Main ingredient on sale this week? See what to make with chicken thighs, bone-in or boneless on sale.
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