Chicken And Mixed Vegetable Stew – Bon Appetit

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Servings: 4 Difficulty: Advanced
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A comforting, rustic stew featuring tender chicken and root vegetables in a rich, creamy tarragon sauce.
Chicken and Mixed Vegetable Stew - Bon Appetit recipe image
Chicken and Mixed Vegetable Stew - Bon Appetit recipe image
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Chicken And Mixed Vegetable Stew – Bon Appetit

Author: chefs-mate Cooking Method: , , Cuisine: Courses:
Difficulty: Advanced
Servings: 4 Calories: 126.0

Description

This classic French-inspired stew delivers deep, savory flavors with every bite. Tender chicken pieces are braised alongside earthy parsnips, sweet carrots, and leeks in a velvety broth enriched with whipping cream and fresh tarragon. The dish strikes a perfect balance between hearty comfort and elegant simplicity, making it ideal for cozy weeknight dinners or special gatherings. The root vegetables soften beautifully, absorbing the aromatic herbs, while the chicken remains moist and flavorful. It pairs wonderfully with crusty bread for soaking up the delicious sauce. A timeless recipe that brings warmth and satisfaction to any table.

Ingredients

Directions

  1. Heat vegetable oil in a heavy large Dutch oven over medium heat.
  2. Sprinkle chicken pieces with salt and pepper.
  3. Add chicken to the pot in batches and cook until lightly browned, about 5 minutes per side. Transfer chicken to a bowl.
  4. Pour off excess fat from the pot and discard.
  5. Add butter to the same pot and melt over medium heat.
  6. Add sliced parsnips, carrots, leeks, and potatoes; stir to coat with butter.
  7. Cook vegetables for 8 minutes, stirring occasionally.
  8. Add flour and stir constantly for 2 minutes to cook out raw flour taste.
  9. Gradually mix in chicken broth, stirring to prevent lumps.
  10. Increase heat and bring the mixture to a boil.
  11. Return chicken to the pot along with 1 tablespoon fresh tarragon and the bay leaf.
  12. Reduce heat, cover, and simmer until chicken and vegetables are tender, turning chicken occasionally, about 30 minutes.
  13. Using tongs, transfer chicken pieces to a large shallow bowl and tent with foil to keep warm.
  14. Add whipping cream to the pot; increase heat and simmer until liquids thicken to a sauce consistency, about 10 minutes.
  15. Discard the bay leaf.
  16. Mix in the remaining 1 tablespoon tarragon.
  17. Season stew to taste with salt and pepper.
  18. Spoon sauce and vegetables over the chicken and serve immediately.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 126.0kcal
% Daily Value *
Total Fat 10.5g17%
Saturated Fat 1.9g10%
Cholesterol 22.2mg8%
Sodium 20.5mg1%
Total Carbohydrate 0.0g0%
Dietary Fiber 0.0g0%
Sugars 0.0g
Protein 6.8g14%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: chicken stew, root vegetables, tarragon, creamy stew, french cuisine, comfort food, parsnips, carrots, leeks, braised chicken, winter dinner, one pot meal, herb sauce, hearty soup, bon appetit
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