The leaves changing, the temperature dipping, and the nights getting darker made me think of making a stew this week. But not a rich beef stew - something a little lighter for the fall. Beef stew feels like it’s for the winter. Chicken Stew, however, is perfect for fall. It’s still comforting and flavorful, but not heavy.
The stew comes together pretty quickly. The longest you wait is for the potatoes and chicken to cook through. And quite honestly, if you chop the potatoes extra small it will go even faster. You can have this ready in 30 minutes or let it simmer for as long as you need. That’s what I did. Half of us were home early and starving and the other half were out until the late evening and we were thrilled to find hot soup waiting.
A loaf of crusty bread and a green salad - and you’ve got a guest worthy dinner.
Weeknight Chicken Stew
serves 4-6
2 large carrots, chopped (about 3 cups)
3 celery stalks, chopped (about 3 cups)
1 onion, chopped
2 tablespoons olive oil
2 cloves garlic
2 tablespoons flour
4 cups chicken stock or bone broth
1 teaspoon chicken boullion
10-15 sprigs of fresh thyme
4 cups chopped potatoes (I like Yukon Gold)
2 pounds chicken thighs
STEP 1
Heat olive oil in the bottom of a dutch oven (or large soup pan) and cook the onions, carrots, and celery with the garlic over medium/low heat until the onions are softened. Season with salt & pepper.
Wrap the thyme sprigs in cheese cloth and tie it together tight.
STEP 2
Sprinkle the flour over the top of the vegetables and stir until well coated.
STEP 3
Pour in the chicken stock and add a cube of bouillon - or a teaspoon of the paste and bring to a simmer. Drop the thyme packet into the pot.
STEP 4
Drop in the chicken and potatoes and cook about 30 minutes until potatoes are soft and you can shred the chicken. Taste and season with salt and pepper again if needed.
