Description
This is comfort food at it’s best. Delicious hearty chicken stew filled with veggies, potatoes, and juicy chicken meat, making it the perfect dinner for a cold winter evening.
Ingredients
- 2.5 Lbs Chicken Thighs/Dumbsticks
- 0.5 Lb Red Potatoes, diced
- 3/4 Cup Onions
- 1/2 Cup Carrots
- 1/3 Cup Celery
- 1 Tbs Minced Garlic
- 2 Tbs Butter
- 1 Tbs Olive Oil
- 2 Tbs Flour
- 1 Qt Water
- 1 Qt Chicken Broth
- 1 Tbs Better Than Bouillon Chicken Base
- 1 Bay Leaf
- 1 Tsp Salt
- 1 Tsp Garlic Powder
- 1 Tsp Onion Powder
- 1 Tsp Curry Powder
- 1 Tsp Tumeric
- 1 Tsp Parsley Flakes
- 1/2 Tsp Italian Seasoning
- 1/2 Tsp Thyme
- 1/2 Tsp Black Pepper
- 1/4 Tsp Crushed Red Peppers
Instructions
- Debone chicken thighs and drumsticks and soak in some salt water solution.
I like to leave the bone in and skin one at least 1 drumstick. - Scrub, rinse, and pat dry.
- Add seasonings to a small container and season chicken with half of the seasonings.
- Peel the carrots and onions, then chop the carrots, onions, and celery into small pieces.
- Combine flour and broth and stir chicken base into water.
- Place a pot over medium high heat, then add in the 2 tbs butter, 1 tbs olive oil, carrots, onions, and celery.
- Saute for 3 minutes, then add in the minced garlic and continue for another 3 minutes, then remove.
- Add in another 1 tbs of oil and the chicken, and sear for 6 minutes.
- Meanwhile, peel and dice the potatoes.
- Reduce heat to medium heat, then add in the vegetables, potatoes, seasonings, and bay leaf.
- Add in the slurry, and water.
- Cover with a lid, leaving a crack on the side, and cook for 2 hours.
- 10 minutes before the stew is done, chop the stems off the spinach and add to the stew.
