This comforting Chicken Sauce is a hearty, international-style stew that brings rustic charm to your dinner table. Crispy, flour-dredged chicken pieces are simmered in a savory broth infused with smoked ham, fresh herbs, and aromatic onions. The dish is thickened naturally and enriched with creamy lima beans and sweet corn kernels, creating a perfect balance of textures and flavors. It’s a satisfying, protein-packed meal that feels like a warm hug in a bowl.
Chicken Sauce
Description
This comforting Chicken Sauce is a hearty, international-style stew that brings rustic charm to your dinner table. Crispy, flour-dredged chicken pieces are simmered in a savory broth infused with smoked ham, fresh herbs, and aromatic onions. The dish is thickened naturally and enriched with creamy lima beans and sweet corn kernels, creating a perfect balance of textures and flavors. It's a satisfying, protein-packed meal that feels like a warm hug in a bowl.Ingredients
Directions
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Cut the chicken into 10 serving pieces (2 drumsticks, 2 thighs, 2 wings, 4 breast pieces), trimming excess fat. Rinse and pat dry.
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In a shallow bowl, whisk together flour, salt, pepper, thyme, and cayenne. Dredge the chicken pieces in the seasoned flour, shaking off excess.
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Heat 2 tablespoons of oil in a large skillet over medium-high heat. Brown the chicken pieces in batches until golden, about 3-4 minutes per side. Do not overcrowd the pan.
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Transfer browned chicken to a large flameproof casserole or Dutch oven.
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Add the remaining 1 tablespoon of oil to the skillet. Add chopped onions and cook over medium heat until softened, about 3-4 minutes.
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Stir in diced ham and cook until lightly browned, about 2-3 minutes.
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Sprinkle the reserved seasoned flour over the onion and ham mixture. Cook, stirring constantly, for 30-45 seconds to create a roux.
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Gradually pour in half of the chicken stock, stirring vigorously to prevent lumps. Scrape up any browned bits from the bottom of the skillet.
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Pour the remaining stock, the quartered tomatoes with their juices, bell pepper, and bay leaf into the skillet. Bring to a boil.
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Pour the sauce mixture over the chicken in the casserole. Cover and simmer gently for 25-30 minutes, or until chicken is cooked through.
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Stir in lima beans and corn. Continue to simmer uncovered for 10-15 minutes until vegetables are tender and the sauce has thickened slightly.
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Remove bay leaf before serving. Serve hot with crusty bread or rice.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 1304.2kcal
- % Daily Value *
- Total Fat 54.1g84%
- Saturated Fat 13.1g66%
- Cholesterol 307.9mg103%
- Sodium 7089.6mg296%
- Total Carbohydrate 80.6g27%
- Dietary Fiber 16.1g65%
- Sugars 19.1g
- Protein 121.1g243%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
chicken, stew, sauce, lima beans, corn, ham, thyme, onions, comfort food, dinner, one-pot, simmered, herbs, pepper, stock, vegetables, family meal, rustic, hearty, savory
