French · Dinner
Country Chicken Stew (Gluten-Free)
A rustic French braise of bone-in chicken thigh simmered with carrots, celery, onion, and mushrooms in white wine and chicken stock, thickened with cornstarch, finished with thyme and parsley, and served over creamy mashed potatoes.
$6
15 minsPrep
45 minsCook
60 minsTotal
MediumLevel
Nutrition per serving
618Calories
43.2gProtein
31.2gFat
34.8gCarbs
7.1gSugar
5.1gFiber
987mgSodium
227mgChol
10.6gSat Fat
1445mgPotassium
97mgCalcium
3.7mgIron
1mcgVitamin B12
23mgVitamin C
gluten-free
protein-rich
high-fiber
gluten-free
Instructions
1
Prep
Pat the chicken thigh dry, season with salt and pepper, peel and cube the potato, and set aside in water.
2
Sear
Heat olive oil in a heavy pot over medium-high heat and sear the chicken skin-side down for 5 minutes until deeply browned.
3
Saute
Turn chicken over, push to one side, slice carrot and celery, dice onion and mushroom, then saute vegetables over medium heat for 6 minutes until softened.
4
Simmer
Mince garlic, stir into pot with mushroom, add wine and stock, scrape browned bits, add bay leaf and thyme, cover, and simmer over medium-low heat for 25 minutes until chicken reaches 165F.
5
Reduce
Uncover, stir in cornstarch slurry, simmer over medium heat for 3 minutes until sauce coats the back of a spoon.
6
Finish
While stew simmers, boil potato in salted water for 15 minutes until tender, drain, and mash with butter and milk.
7
Plate
Spoon mashed potato onto a plate, ladle stew and vegetables alongside, and scatter remaining thyme and parsley over top.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 15 oz424g, bone-in chicken thigh, skin on
- 1 tbsp1 tbsp olive oil
- 5.6 oz160g carrot
- 2.8 oz80g celery
- 5.6 oz160g onion
- 4.2 oz120g mushroom
- 4 cloves4 cloves garlic
- 1/2 cup120ml dry white wine
- 1 1/2 cup360ml chicken stock
- 2 tsp2 tsp cornstarch mixed with 1 tbsp water
- 22 bay leaf
- 1 tsp1 tsp fresh thyme
- 2 tbsp2 tbsp parsley
- 1/2 tsp1/2 tsp salt
- 1/4 tsp1/4 tsp black pepper
- 11 oz311g potato
- 2 tbsp2 tbsp butter
- 2 tbsp2 tbsp whole milk
