Piedmont Chicken Stew Recipes

ONE-POT CHICKEN STEW

Steps:

• Pat dry the chicken with a few sheets of paper towel and season thoroughly with salt and pepper, to taste.
• Heat 1 tablespoon of oil in a heavy-bottom dutch oven or a soup pot over high heat. When oil is hot, add chicken and cook, stirring occasionally, until brown on all sides, about 5-6 minutes total. The goal here is to simply brown the chicken on the outside and extract some of its flavor. Make sure to use high heat, otherwise, the chicken will steam out and not brown. Transfer to a plate.
• Reduce heat to a medium and add the remaining 1 tablespoon of oil. Add carrots and onions. Cook, stirring often until onions begin to soften and tips turn golden, about 4-5 minutes. Add garlic and cook for about 30 seconds or until fragrant, while stirring nonstop. Add 1/2 cup chicken broth while stirring and scraping to loosen browned bits from the bottom of the dutch oven.
• In a small bowl, whisk together flour and 1/2 cup broth; add to the dutch oven. Stir in chicken and remaining 4 cups of chicken broth. Add bay leaf and season with salt and pepper, to taste. Bring back to a boil, reduce heat to medium-low and simmer for 25 minutes, partially covered.
• Add potatoes and cook uncovered until potatoes are tender, about 18-20 minutes. If needed, increase the heat so the stew is at a gentle simmer. Also taste the broth for salt and pepper and add more if needed. Stir in parsley and discard bay leaf before serving.

PIEDMONT CHICKEN STEW

Steps:

• Preheat oven to 375°F.
• Mix the first 5 herbs and spices in a large plastic bag.
• Wash chicken and pat dry.
• Place chicken, one piece at a time, in the spices, close the bag, shake to thoroughly coat. set aside.
• Heat a dutch oven over a medium high burner. Add oil.
• Add onions, celery, and bell pepper. Saute (stir fry) 'til onions are translucent. remove, set aside.
• Brown chicken. Return vegetables to the pot.
• Add tomato sauce, tomatoes, sherry, chicken stock, and red pepper flakes. Mix well.
• Bake, covered, 60 minutes. Uncover, bake another 30 minutes or more to reduce the sauce.
• Stir occasionally to keep the thighs from raising to the top and drying out.
• Serve over basmati or jasmine rice cooked in chicken stock with 1 or 2 cardomon pods or couscous cooked with lemon zest.
• Freeze leftovers without the rice or couscous. Rice freezes nicely but couscous becomes soggy when thawed.

HOMEMADE CHICKEN STEW

Steps:

• Heat olive oil in a large soup pot over medium to medium-high heat. Saute onion, carrots, and celery until they begin to become tender and caramelize, about 10 minutes. Add garlic and saute for 1 minute. Season vegetables with a generous sprinkling of salt and pepper while cooking.
• Stir in butter to melt; stir flour into the veggies and butter until evenly distributed and veggies are coated. Pour in broth and milk, stirring until well combined. Turn the heat up and bring the mixture to a simmer. Add thyme, salt, pepper, and turmeric. Stir in peas and corn. Stir in chicken to combine and allow to simmer, 10 to 15 minutes. Taste and adjust seasonings before serving.