Chicken Velouté Stew

Name: Chicken Velouté Stew
Total time: 1800 s
Yield: 4 people
Cuisine: British
Ingredients: 100 g butter; 4 chicken wings, jointed and wing tips removed; 4 chicken thighs; 2 cups button mushrooms, halved; 4 thick bacon rashers, cut into lardons. I use ham in this recipe; 1 brown onion, sliced; 75 g plain flour; 123 ml white wine; 1.5 liters chicken stock; 2 bay leaves; 4 sprig thyme; 1/2 small savoy cabbage, divided into two wedges; 3 carrots, peeled and cut into thirds; 1/2 head broccoli, separated into florets; 9 handful green beans, tailed; 100 ml pouring cream

Santy Coy @chefsantycoy

Gold Coast, Australia

This delightful stew is more than just a random assortment of ingredients. It's a carefully crafted dish where each vegetable is lovingly added one by one, giving them the chance to simmer in the flavorful sauce and maintain their unique textures. Perfect for a quick 30-minute meal or a cozy winter dinner.

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Santy Coy @chefsantycoy

Gold Coast, Australia

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Ingredients

30 minutes

4 people

100 gbutter
4chicken wings, jointed and wing tips removed
4chicken thighs
2 cupsbutton mushrooms, halved
4thick bacon rashers, cut into lardons. I use ham in this recipe
1brown onion, sliced
75 gplain flour
123 mlwhite wine
1.5 literschicken stock
2bay leaves
4sprig thyme
1/2small savoy cabbage, divided into two wedges
3carrots, peeled and cut into thirds
1/2 headbroccoli, separated into florets
9 handfulgreen beans, tailed
100 mlpouring cream

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Steps

30 minutes

1

Heat a little of the butter in a large, wide, heavy-lidded saucepan. Add the chicken wing and thighs and fry until well browned but not yet cooked through. Remove from the pan and set aside.
2

In the same pan, fry the mushroom until well browned, remove from the pan and set aside. Add the bacon or ham, and fry until browned, then add the onion and remaining butter and cook until softened.
3

Add the flour and cook, stirring, for 3 minutes and until roux forms. Add the wine and chicken stock, a little at a time, stirring constantly to remove any lumps, until you have a thick sauce. Season with salt and pepper. Add bay leaves, thyme, cabbage and carrot, reduce heat to a simmer, cover and cook for 20 minutes.
4

Slice the chicken thighs and add with the wings to one section of the pot. Add mushroom to another section, simmer for 5 minutes, add broccoli and beans to their own section. Simmer for a further 1 minute, taste and adjust for seasoning (it will likely need a little more salt). Pour cream over the stew and serve.
5

Enjoy….
6

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Santy Coy @chefsantycoy

on April 21, 2026 08:21

Gold Coast, Australia

I’m a retired chef living in the beautiful Gold Coast, Australia, with a lifelong passion for cooking and baking. Even after hanging up my professional apron, I continue to find joy in my kitchen — creating pastries, Asian-inspired dishes, and fine dining plates right at home. For me, food isn’t just about eating; it’s about creativity, comfort, and sharing love through every bite.🇬🇧 Cookpad UK Ambassador!