We love beef stew – that hearty mix of succulent beef and vegetables that simmers for hours, perfuming the house.
But…. Chicken Stew?
We started making this when we were living in the U.S. and both working long hours.
One of us worked longer hours then the other of us.
Chicken Stew was born.
I would call when I left the office. After half an hour or so mon mari would start dinner.
I would get home 45 minutes later.
We’d sit and discuss our respective days over a glass of wine while dinner finished cooking.
He made this often enough that, on the rare occasion that I made it, I was told I ‘didn’t do it right’.
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This is an easy, one-pan dinner, that (almost) anyone can put together quickly.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 2 servings 1x
- Category: Chicken
- Method: Braise
- 12oz, 360gr) chicken breasts, boneless, skinless, cut into 1″ (2.5cm) pieces
- 3 tbs flour
- 1 tbs paprika
- 3 – 4 shallots, peeled, cut in half lengthwise if large
- 2 medium carrots, halved or quartered lengthwise, cut into 2″ (5cm) lengths
- 2 potatoes, quartered, cut into thirds
- 2 cloves garlic, minced
- 1 tbs olive oil
- 1 tsp rosemary
- 1 tsp thyme
- 2 bay leaves (laurel)
- 1 cup chicken broth
- 1/4 cup sherry or white wine
- 1 tbs cornstarch (maizena) dissolved in 2 tbs chicken stock (if needed)
- Put flour and paprika into shallow bowl and mix well.
- Add chicken and stir gently to coat.
- Heat oil in medium saucepan over medium-high heat.
- Add chicken and brown quickly.
- Add garlic and sauté 1 minute.
- Add shallots, carrots, herbs, broth and sherry.
- Bring to a boil.
- Add potatoes, cover, reduce heat to low and let simmer for 30 minutes.
- If desired, for a thicker gravy, dissolve cornstarch in chicken broth.
- Uncover stew, increase heat, add cornstarch and stir until sauce is thickened.
- Remove bay leaves and serve.
Pierce vegetables with a fork or sharp knife to see if they are done; if not simmer another 5 – 10 minutes.
You can skip the sherry / wine and use a bit more chicken broth.
- Serving Size: 1/2 recipe
- Calories: 521
- Sugar: 7.9 g
- Sodium: 612 mg
- Fat: 12.8 g
- Saturated Fat: 2.2 g
- Trans Fat: 0 g
- Carbohydrates: 51.9 g
- Fiber: 8.4 g
- Protein: 44.9 g
- Cholesterol: 126.6 mg
Keywords: chicken breast, chicken stew
He even made it for my mother once…. She said it was the sherry that made it so good.
Back to the Hunt Dinner from earlier this week.
The other Hunt Dinners we’ve been to have had a mix of venison an boar. Apparently this village had an abundance of boar this year….
The usual nuts and chips with the wine apero
Chicken Noodle Soup (seemed a bit weird to me, but the French love chicken noodle soup)
Boar Pâté with Carrot Salad (the French also love carrot salad)
Boar Stew with Garlic Toast (I’d eaten most of it before I remembered to take the photo):
Boar Steak with Flageolet Beans (I’m with the French on this one – love flageolet beans).
Cheese & Salad
Coffee & digestifs
To be honest we skipped the dessert…. We were stuffed and it was already after 1:00 in the morning. We had to get home to our poor, old lonely dog (and our bed).
4 thoughts on “Chicken Stew; Boar”
Not boring at all to eat all that boar….every dish so different…sounds wonderful and a fun night
The boar was good. I’m told they cooked the stew for 12 hours! It was fun to get out.
This is my chicken stew!!! I’m serious! I’ve been making the same thing for years now. Great minds 🙂 And you’re right, it’s delicious, even if I do say so 😉 The only thing I do different is I shred my chicken at the end because my husband likes it shredded. That’s it.
Everything on the boar menu looks wonderful but I’m with you. That late at night, I’d have passed on the dessert as well.
Never thought of shredding it… I’ll have to try that next time. It’s just such a mindless, delicious dinner lol.
Those dinners are just tooooo long. I don’t know how the parents with kids there handle it!
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