Chicken Stew

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.

📝 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
• 1/2 cup frozen peas
• salt and pepper to taste

👨‍🍳 Instructions

1. 1Heat the olive oil over medium high heat in a large heavy pot.
2. 2Salt the chicken and place it in the hot oil, skin side down.
3. 3Cook the chicken about 5 minutes until the skin is golden brown.
4. 4Lower the heat if it's going too fast.
5. 5Flip the chicken and cook on the other side another 5 minutes.
6. 6Remove the chicken to a plate.
7. 7Add a little more oil to the pan, if needed.
8. 8Add the leeks, carrots, celery root and garlic.
9. 9Saute about 4-5 minutes until the leeks begin to wilt and the vegetables take on a little color.
10. 10In the meantime, remove the skin from the chicken.
11. 11Add the wine to the pan, scraping up the browned bits on the bottom of the pot.
12. 12Cook until most of the wine has evaporated.
13. 13Sprinkle the flour evenly over the vegetables and stir to distribute.
14. 14Cook for one minute. Add the herbs
15. 15Add the stock all at once, stirring to clean the bottom of the pot.
16. 16Add the chicken back to the pot.
17. 17Reduce the heat to medium low and cook for another 30-40 minutes until the chicken is cooked through.
18. 18Remove 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.
19. 19Adjust the seasonings to taste.