Authentic home cooking from Chile, with US measurements. 
Chicken Thigh Stew, Jon Style
This dish features skinless chicken thighs, seasoned, coated in flour, and cooked in a wine broth with water and tomato sauce. Served with baby potatoes, carrots, and celery.
https://youtu.be/DC0ClfZQr-o
Chicken Thigh Stew, Jon Style
This dish features skinless chicken thighs, seasoned, coated in flour, and cooked in a wine broth with water and tomato sauce. Served with baby potatoes, carrots, and celery.
https://youtu.be/DC0ClfZQr-o
Open in Cookpad AppSteps
- 1
Measure and prepare all the ingredients for the recipe.
Season the chicken thighs with garlic, salt, pepper, and thyme leaves.
Coat the chicken thighs in the flour.
- 2
Heat a skillet with the olive oil and brown the chicken thighs on both sides.
Add the onion and cook until golden.
Deglaze the skillet with the wine and let it reduce by half. - 3
Add the water, tomato sauce, and bay leaf. Cover and simmer the chicken on one side for 15 minutes, then turn the thighs and cook covered for another 15 minutes.
A few minutes before the chicken is done, add the basil strips and let it rest. - 4
TO COOK THE VEGETABLES
Heat a skillet with the olive oil and add the potatoes.
When the potatoes are halfway cooked, add the carrots, celery, and salt. Cover and cook until the potatoes and vegetables are golden.
Add the butter and parsley, cover, cook for a few more minutes, and serve.
- 5
TO SERVE
Serve one chicken thigh per person with the potatoes and vegetables.
https://youtu.be/DC0ClfZQr-o
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