Friday, March 28, 2014

Slow Cooker Homey Chicken Stew

This is another excellent recipe from Slow Cooker Revolution by the Editors of America's Test Kitchen. I really can't recommend this cookbook highly enough. Everything I have made from it has been perfectly delicious. 

Homey Chicken Stew

3 pounds boneless, skinless chicken thighs, trimmed (I used 2 lb. and it was plenty.)
Salt and pepper
1/4 cup vegetable oil
2 onions, minced
6 garlic cloves, minced
1 tablespoon tomato paste
2 teaspoons minced fresh thyme or 1/2 teaspoon dried
1/3 cup all-purpose flour
1/2 cup dry white wine
4 cups low-sodium chicken broth plus extra as needed
12 ounces red potatoes (2-3 medium), scrubbed and cut into 1/2 inch pieces
4 carrots, peeled and sliced 1/4 inch thick
2 bay leaves
1 cup frozen peas
1/4 cup minced fresh parsley

1. Dry chicken with paper towels and season with salt and pepper. Heat 1 tablespoon oil in 12-inch skillet over medium-high heat until just smoking. 
Brown half do chicken lightly on both sides, 5 to 8 minutes; transfer to bowl. Repeat with 1 tablespoon more oil and remaining chicken; transfer to bowl. 

2. Heat 1 tablespoon more oil over medium-high heat until shimmering. Add onions, garlic, tomato paste, and thyme and cook until onions are softened and lightly browned, about 8-10 minutes. Stir in flour and cook for 1 minute. Slowly whisk in wine, scrapping up any browned bits. Whisk in 1 cup broth, smoothing out any lumps; transfer to slow cooker. 

3. Microwave potatoes and carrots with remaining tablespoon of oil in covered bowl, stirring occasionally, until vegetables nearly tender, about 5 minutes; transfer to slow cooker. Stir in remaining 3 cups broth, peas, and bay leaves into slow cooker. Nestle browned chicken with any accumulated juice into slow cooker. Cover and cook until chicken is tender, 4 to 6 hours on low. 

4. Transfer chicken to cutting board, let cool slightly, then shred into bite-sized pieces. Let stew settle for 5 minutes, then remove far from surface using large spoon. Discard bay leaves. 

5. Stir shredded chicken into stew. Adjust stew consistency with additional hot broth as needed. Stir in parsley and season with salt and pepper. 

I served this with hot fresh biscuits. Delicious. 

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