Hearty Chicken Stew – Country Living

This Hearty Chicken Stew is a comforting, old-fashioned dish that relies on the natural sweetness of root vegetables like sweet potatoes, turnips, and sunchokes. The chicken is browned first to develop deep flavor, then simmered in a savory broth thickened with flour and infused with dried tarragon. The addition of zucchini near the end ensures a mix of textures, while the oven-baking method creates a cohesive, bubbling stew perfect for cold evenings. It&# 226;ÂÂs a satisfying, home-style meal that pairs beautifully with crusty bread. Ideal for family dinners or cozy weekend lunches, this recipe delivers robust flavors without requiring constant stovetop attention.

Cooking Method: Baking, Boiling

Cuisine: American

Courses: Main Courses

Difficulty: Advanced

Servings: 8

Calories: 678.2

Description

This Hearty Chicken Stew is a comforting, old-fashioned dish that relies on the natural sweetness of root vegetables like sweet potatoes, turnips, and sunchokes. The chicken is browned first to develop deep flavor, then simmered in a savory broth thickened with flour and infused with dried tarragon. The addition of zucchini near the end ensures a mix of textures, while the oven-baking method creates a cohesive, bubbling stew perfect for cold evenings. It&# 226;ÂÂs a satisfying, home-style meal that pairs beautifully with crusty bread. Ideal for family dinners or cozy weekend lunches, this recipe delivers robust flavors without requiring constant stovetop attention.

Ingredients

2 1/2 pound Boneless large chicken 2 Medium-large (1 lb) sweet

Directions

1
Trim any excess fat and gristle from the boneless chicken breasts.
2
Cut the chicken into uniform 1 1/4-inch chunks for even cooking.
3
In an ovenproof 5-quart Dutch oven, heat 1 tablespoon of vegetable oil over medium-high heat.
4
Add half of the chicken chunks to the pot, ensuring they are in a single layer.
5
Cook, turning occasionally with a slotted spoon, until browned on all sides and the juices evaporate.
6
Remove the browned chicken to a bowl, leaving any rendered fat in the pot.
7
Add the remaining oil and the second half of the chicken to the pot.
8
Brown the remaining chicken chunks, then remove them to the bowl with the first batch.
9
Reduce heat to medium and add the halved onions to the Dutch oven; sautÃÂ© for about 2 minutes until softened.
10
Pour in the dry white wine and stir, scraping up any browned bits from the bottom of the pot.
11
Add one can of reduced-sodium chicken broth, the dried tarragon, and ground black pepper.
12
Return the browned chicken and its accumulated juices to the pot.
13
Cover the pot and bring the mixture to a boil over high heat.
14
Meanwhile, preheat the oven to 350ÃÂ°F (177ÃÂ°C).
15
Peel the sweet potatoes and cut them into 1-inch chunks.
16
Peel the turnips and cut each one into 6 wedges.
17
Scrub the sunchokes well and cut them into 1 1/4-inch chunks.
18
In a small bowl, combine the all-purpose flour with the second can of chicken broth until smooth and free of lumps.
19
Stir the sweet potatoes, turnips, sunchokes, and the flour-broth mixture into the Dutch oven.
20
Reheat the stew to a boil, stirring frequently until the sauce thickens.
21
Cover the Dutch oven and place it in the preheated oven; bake for 45 minutes.
22
Remove from oven, uncover, and stir in the sliced zucchini.
23
Return to the oven and bake uncovered for an additional 30 minutes, or until the stew is hot, bubbly, and vegetables are tender.

Nutrition Facts

Servings 8

Amount Per Serving
Calories 678.2kcal

% Daily Value *
Total Fat 34.0g53%
Saturated Fat 9.4g47%
Cholesterol 252.5mg85%
Sodium 232.7mg10%
Total Carbohydrate 0.0g0%
Dietary Fiber 0.0g0%
Sugars 0.0g
Protein 76.6g154%

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

Note

Sunchoke (Jerusalem artichokes) have a nutty, artichoke-like flavor. If unavailable, you can substitute with regular potatoes or parsnips, though the texture will be slightly different.

For a richer flavor, you can use chicken thighs instead of breasts. Just be sure to adjust the cooking time slightly if the thighs are larger.

Store leftovers in an airtight container in the refrigerator for up to 3-4 days. The stew tastes even better the next day as the flavors meld. Reheat gently on the stovetop or in the microwave.

This stew freezes well. Let it cool completely before freezing in portion-sized containers for up to 3 months. Thaw overnight in the refrigerator before reheating.

Keywords: chicken stew, root vegetables, tarragon, sunchoke, turnips, sweet potato, oven baked, comfort food, family dinner, hearty, rustic, one pot, winter meal, country cooking, protein rich, vegetable stew, traditional, homestyle, savory, batch cooking

Read it online: https://www.chefs-mate.com/recipe/hearty-chicken-stew-country-living/