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Chicken Pot Pie
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4.43 from 7 reviews

Chicken Stew

Eileen Gray
Classic chicken stew is the base for a delicious Chicken Pot Pie made with flaky pie crust. This can also be made with puff pastry.
Prep Time20 minutes
Bake Time1 hour
Total Time1 hour 20 minutes
Servings:6

Ingredients

  • 2 tablespoons olive oil
  • 1 1/2 - 2 pounds chicken legs or thighs
  • 2 large leeks (use the white and light green parts. Slice and soak in cold water to clean)
  • 2 large carrots (peeled and chopped into 1" coins)
  • 1 medium celery root (peeled and cut into 1/2" cubes)
  • 4 or 5 large cloves of garlic (minced or crushed in a garlic press)
  • 2 large sprigs of thyme
  • 2 tablespoon minced fresh sage
  • 1 cup dry white wine
  • 2 tablespoons all purpose flour
  • 1 quart chicken stock (or enough to cover the stew)
  • 1/2 cup frozen peas
  • salt and pepper to taste

Instructions

  • Heat the olive oil over medium high heat in a large heavy pot.
  • Salt the chicken and place it in the hot oil, skin side down.
  • Cook the chicken about 5 minutes until the skin is golden brown.
  • Lower the heat if it's going too fast.
  • Flip the chicken and cook on the other side another 5 minutes.
  • Remove the chicken to a plate.
  • Add a little more oil to the pan, if needed.
  • Add the leeks, carrots, celery root and garlic.
  • Saute about 4-5 minutes until the leeks begin to wilt and the vegetables take on a little color.
  • In the meantime, remove the skin from the chicken.
  • Add the wine to the pan, scraping up the browned bits on the bottom of the pot.
  • Cook until most of the wine has evaporated.
  • Sprinkle the flour evenly over the vegetables and stir to distribute.
  • Cook for one minute. Add the herbs
  • Add the stock all at once, stirring to clean the bottom of the pot.
  • Add the chicken back to the pot.
  • Reduce the heat to medium low and cook for another 30-40 minutes until the chicken is cooked through.
  • Remove the chicken from the pot to a plate. Take the meat off the bone and shred into bite size chunks. Add back to the stew.
  • Adjust the seasonings to taste.

Notes

I used leeks and celery root, but you can use 1 large onion and 2 stalks of celery instead.

Nutrition

Calories: 1069kcal | Carbohydrates: 7g | Protein: 99g | Fat: 69g