Claire Thompson
Chicken stew is a hearty, comforting dish that is perfect for cold winter nights. With tender chunks of chicken, vegetables, and a rich broth, it's a delicious meal that can be made on the stovetop. The key to a flavourful chicken stew is browning the chicken first, creating a deep colour and flavour that enhances the dish. You can use a variety of vegetables, herbs, and spices to suit your taste, and it can be served with crusty bread or biscuits for a filling, satisfying meal. Chicken stew is also great for making in large batches and freezing for future comfort food cravings!
| Characteristics | Values |
|---|---|
| Type of Dish | Comfort food, hearty, filling, cozy, old-fashioned |
| Main Ingredients | Chicken, vegetables, broth |
| Specific Ingredients | Chicken thighs, potatoes, carrots, celery, onion, garlic, ginger, turmeric, parsley, thyme, flour, olive oil, butter, wine, vinegar, tomatoes, Italian seasoning |
| Equipment | Large pot or Dutch oven, baking pan |
| Cooking Techniques | Browning, sautéing, searing, simmering, boiling, thickening |
| Cooking Time | Under an hour, 3-5 minutes per batch of chicken, 3 minutes for vegetables, 30 seconds to 1 minute for garlic/ginger/turmeric |
| Serving Suggestions | Crust or garlic bread, biscuits, rice |
| Storage | Refrigerate for up to 3-5 days, freeze for up to 3 months |
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What You'll Learn
Chicken preparation and browning
Chicken Preparation:
Before you begin browning the chicken, it's important to prepare the meat and gather your ingredients. Start by cutting the chicken into desired pieces. You can use chicken thighs, legs, or breasts. Bone-in and skin-on pieces are recommended as they add more flavour to the stew.
Pat the chicken pieces dry with a paper towel. This step is important as it helps the chicken brown better. Season the chicken generously with salt and pepper on all sides. You can also add other seasonings like Italian seasoning or dried herbs of your choice.
Browning the Chicken:
Heat a large Dutch oven or a heavy-bottomed pot over medium-high heat. Add enough olive oil or cooking oil of your choice to coat the bottom of the pan. Make sure the oil is hot before adding the chicken. Place the chicken pieces in the pan, leaving some space between them to ensure even browning.
Cook the chicken pieces for about 3 to 5 minutes on each side, or until they develop a golden-brown crust. You may need to work in batches to avoid overcrowding the pan, which can cause steaming instead of browning. Adjust the heat as needed to maintain a steady browning temperature.
Once the chicken is browned, remove it from the pan and set it aside on a plate or bowl. At this point, the chicken should be browned on the outside but not fully cooked through. The browning process adds flavour and colour to your stew.
The browning step is important as it creates a flavourful fond, or browned bits, on the bottom of the pan. These browned bits will be incorporated into your stew later, adding depth and richness to the overall dish.
Now that you've completed the chicken preparation and browning steps, you can continue with the rest of your stove-top chicken stew recipe, adding vegetables, broth, and any other desired ingredients.
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Cooking vegetables
Chicken stew is a hearty and comforting dish, perfect for cold winter nights. While there are many variations, most recipes include a mix of chicken, vegetables, and a flavourful broth. Here, we will focus on the cooking of vegetables for a stove-top chicken stew.
When making a chicken stew on the stove top, it is important to choose the right type of pot. A large pot or Dutch oven is typically recommended. This is because you will need enough space to fit all the ingredients, and a pot with a larger surface area will help with evaporation and reduction of the liquid, creating a rich and flavourful stew.
For the vegetables, common choices include onions, carrots, celery, and potatoes. Some recipes also include sweet potatoes, red peppers, parsnips, peas, corn, or green beans. Before adding them to the pot, the vegetables should be prepared according to their type. Onions, for example, should be diced, while carrots can be sliced or chopped into bite-sized pieces. Potatoes should be cut into halves or smaller pieces, depending on the desired size.
Once the vegetables are prepared, they can be added to the pot in stages. Onions, carrots, and celery are often cooked first, as they take longer to soften. Olive oil or butter is usually heated in the pot first, and then the vegetables are added and cooked until slightly softened. This typically takes around 3 minutes. It is important to keep an eye on them and stir occasionally to prevent burning.
After the initial vegetables are softened, the remaining vegetables can be added, along with the chicken and broth. This is also the time when additional ingredients like flour, spices, or herbs can be added to thicken the stew and enhance its flavour. The stew is then brought to a boil and simmered until the vegetables are tender and the chicken is cooked through. This can take anywhere from 20 minutes to over an hour, depending on the recipe and the desired consistency of the stew.
Overall, cooking the vegetables for a stove-top chicken stew involves choosing the right pot, preparing the vegetables appropriately, adding them to the pot in stages, and simmering until they are tender. By following these steps and adjusting the cooking time to your desired taste and texture, you can create a delicious and comforting chicken stew.
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Making the sauce
Start by patting the chicken dry and seasoning both sides with salt and pepper, and Italian seasoning or other spices of your choice. Heat some olive oil in a large pot over medium-high heat. Add the chicken and cook for around 3-5 minutes per batch, browning the chicken nicely. You don't need to cook it through, just focus on getting a good sear and colour on the meat. Once browned, remove the chicken from the pot and set it aside.
Next, add your choice of vegetables. Onions, carrots, celery, and garlic are common choices, but you can also add potatoes, parsnips, or any other root vegetables you like. Cook these vegetables in the remaining oil until they start to soften, stirring occasionally. This should take about 3 minutes. You can also add spices and herbs at this stage, such as garlic, ginger, turmeric, or Italian seasoning.
Now it's time to add liquid to create the base of your sauce. You can use a combination of chicken broth or stock and wine. If you prefer a non-alcoholic option, simply use additional broth or water. Pour in enough liquid to cover the ingredients in the pot. You can also add canned tomatoes at this point for a savoury, bright, and sweet element. Use a spatula to scrape up any browned bits from the bottom of the pot, as these add flavour to your sauce.
Finally, you can thicken your sauce. One way to do this is by creating a roux. Sprinkle flour over the ingredients in the pot and stir it through, cooking for a couple of minutes. Alternatively, you can mix flour or cornstarch with water or broth separately, ensuring there are no lumps, and then slowly pour this mixture into your sauce while stirring. Allow the sauce to boil for a few minutes to activate the thickening agent.
Your sauce is now ready for the addition of the chicken, which will continue to cook in the sauce. You can also add cream or vinegar to enhance the flavour and adjust the seasoning with salt and pepper to taste.
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Oven vs. stove top
Chicken dishes can be prepared in a variety of ways, and the choice between using the oven or stovetop depends on personal preference.
Oven-baked chicken
Baking chicken in the oven is a common method of preparation that can be utilised in a variety of recipes. Depending on your preference for taste and texture, you can season the chicken and then lay it in a casserole dish or on a baking sheet before placing it in the oven. Some people prefer to quickly pan-sear the chicken before baking, while others choose to crisp it under the broiler for a few minutes before removing it from the oven. Baked chicken is generally well-liked and easy to prepare, and it can be customised to suit the flavours of any type of cuisine.
Stovetop chicken
Cooking chicken on the stovetop requires patience. While the exterior may appear cooked, the internal temperature must reach a minimum of 165 degrees Fahrenheit to ensure food safety. Cooking too quickly or at too high a heat can result in an overcooked outside and raw inside. When cooking chicken on the stovetop, it is important to use a suitable amount of oil to prevent sticking and ensure even cooking. Additionally, the stovetop method allows for the caramelisation of the chicken and the development of flavourful brown bits in the pot, which can enhance the overall taste of the dish.
In summary, both the oven and stovetop methods have their advantages and can be used to create delicious chicken dishes. The oven-baked method is versatile and convenient, while the stovetop method allows for more control over the cooking process and can result in deeper flavours. Ultimately, the choice between the two comes down to personal preference and the specific recipe being prepared.
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Refrigeration and reheating
Chicken stew can be stored in the refrigerator for up to three to four days, provided it is stored within two hours of cooking to prevent bacterial growth. To maintain its quality, it is important to let the stew cool to room temperature before placing it in an airtight container and refrigerating it.
For longer-term storage, chicken stew can be frozen for up to three months. Freezing the stew in individual servings is recommended, as it makes defrosting and reheating more efficient and reduces the chances of overcooking. When freezing, use airtight containers or heavy-duty freezer bags, ensuring there is minimal air inside to prevent freezer burn. Label and date the containers to keep track of how long the stew has been stored.
To reheat chicken stew, the recommended internal temperature is 165°F (74°C) to ensure it is safe to eat. This can be achieved using a microwave, stovetop, oven, or slow cooker. When using a microwave, reheat in short intervals and stir frequently to prevent drying out. For a hands-off approach, a slow cooker can maintain moisture and gently warm the stew. Reheating in a preheated oven at 350°F can also yield good results, but it is important to cover the dish and add a bit of liquid to prevent drying out.
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Frequently asked questions
Chicken thighs are best as they tend to hold up better to simmering, but chicken breasts can work well too. Bone-in, skin-on chicken pieces are also good as they add tons of flavour to the stew.
You can add root vegetables, such as potatoes, carrots, celery, onion, and parsnips. You can also add herbs and spices, such as rosemary, sage, thyme, parsley, garlic, ginger, and turmeric.
You can use a Dutch oven, a large pot, or a crock pot.
Chicken stew can be stored in an airtight container in the refrigerator for up to four or five days and in the freezer for up to three months.
