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Chicken Sauce

Chicken Sauce recipe image
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.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 6
Calories: 1304.2
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
  • 1 lb chicken
  • 1/3 cup flour
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground pepper
  • 1/2 teaspoon dried thyme leaves
  • 1/8 teaspoon cayenne
  • 3 tablespoons vegetable oil
  • 2 medium onions, chopped
  • 6 ounces lean smoked ham, diced (optional)
  • 4 cups chicken stock
  • 1 can peeled whole tomatoes (28 oz.), drained and quartered
  • 1 small green bell pepper, diced
  • 1 bay leaf bay leaf
  • 2 cups fresh shelled lima beans or 1 package (10 oz.) frozen, thawed
  • 2 cups corn kernels, fresh or frozen
Directions
  1. 1
    Cut the chicken into 10 serving pieces (2 drumsticks, 2 thighs, 2 wings, 4 breast pieces), trimming excess fat. Rinse and pat dry.
  2. 2
    In a shallow bowl, whisk together flour, salt, pepper, thyme, and cayenne. Dredge the chicken pieces in the seasoned flour, shaking off excess.
  3. 3
    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.
  4. 4
    Transfer browned chicken to a large flameproof casserole or Dutch oven.
  5. 5
    Add the remaining 1 tablespoon of oil to the skillet. Add chopped onions and cook over medium heat until softened, about 3-4 minutes.
  6. 6
    Stir in diced ham and cook until lightly browned, about 2-3 minutes.
  7. 7
    Sprinkle the reserved seasoned flour over the onion and ham mixture. Cook, stirring constantly, for 30-45 seconds to create a roux.
  8. 8
    Gradually pour in half of the chicken stock, stirring vigorously to prevent lumps. Scrape up any browned bits from the bottom of the skillet.
  9. 9
    Pour the remaining stock, the quartered tomatoes with their juices, bell pepper, and bay leaf into the skillet. Bring to a boil.
  10. 10
    Pour the sauce mixture over the chicken in the casserole. Cover and simmer gently for 25-30 minutes, or until chicken is cooked through.
  11. 11
    Stir in lima beans and corn. Continue to simmer uncovered for 10-15 minutes until vegetables are tender and the sauce has thickened slightly.
  12. 12
    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.

Keywords: chicken, stew, sauce, lima beans, corn, ham, thyme, onions, comfort food, dinner, one-pot, simmered, herbs, pepper, stock, vegetables, family meal, rustic, hearty, savory
Read it online: https://www.chefs-mate.com/recipe/chicken-sauce-4/