French Chicken Stew

Name: French Chicken Stew
Cuisine: American
Ingredients: 6-8 chicken thighs; 2 onions cut into 1" pieces; 5 carrots cut into 1" pieces; 1 lbs potatoes cut into 1" pieces; 5-6 sliced mushrooms; 2 garlic cloves minced; 5 sprigs thyme (lemon thyme if you have it); 1/2 cup white wine (sauvignon blanc); 3 TBSP flour; 4 cups chicken stock; 2 TBSP tomato paste; 3 tsp worchestershire sauce; 3 bay leaves; 3 TBSP Olive oil; 1 TBSP lemon thyme salt; Salt and Pepper

MetalMari @MetalMari

Livonia, Michigan

French Chicken Stew

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Ingredients

6-8chicken thighs
2onions cut into 1" pieces
5carrots cut into 1" pieces
1 lbspotatoes cut into 1" pieces
5-6sliced mushrooms
2garlic cloves minced
5 sprigsthyme (lemon thyme if you have it)
1/2 cupwhite wine (sauvignon blanc)
3 TBSPflour
4 cupschicken stock
2 TBSPtomato paste
3 tspworchestershire sauce
3bay leaves
3 TBSPOlive oil
1 TBSPlemon thyme salt
Salt and Pepper

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Steps

1

Season chicken thighs with lemon thyme salt or salt and pepper and brown on both sides on med high heat in olive oil. Remove from pan. Add onions, garlic, and carrots and saute for 2 min.
2

Add wine and deglaze pan for about a minute until the liquid cooks off a bit before adding flour and stirring and cooking for about 2 min. Add tomato paste, worchestershire sauce and bay leaves. Pour into very large casserole dish and put the chicken thighs on top, skin side up. Cover with foil and bake for 45-55 min in 350° preheated oven.
3

After 45-55 min, remove chicken thighs, carefully add potatoes and stir. Put chicken thighs back on top, skin side up. Back into the oven for another 45-55 min uncovered until skin gets crisp and potatoes are tender.