Best Chicken Stew Recipe for a Deeply Flavoured Old Fashioned Chicken Stew
My best chicken stew recipe will make you a deeply flavoured chicken stew with melt-in-the-mouth chicken that falls from the bone. Subtle use of spices such as turmeric and paprika add earthiness and warmth, while using two types of potatoes – waxy and starchy – ensure some potato pieces remain firm while others break down, creating a thick comforting stew.
Servings: 4
Calories: 564kcal
Equipment
Ingredients
- 1 tsp ground paprika
- ½ tsp ground turmeric
- ½ tsp onion powder
- ½ tsp garlic powder
- ½ tsp white pepper
- 1 tsp salt
- 4 tbsp olive oil
- 4 chicken thighs
- 4 chicken drumsticks
- 1 large onion peeled and diced
- 1 celery stick diced
- 2 carrots peeled, 1 diced, 1 thickly sliced
- 4 garlic cloves peeled, 2 minced and 2 lightly pounded
- 4 bay leaves
- 400 ml chicken stock or more stock if you like, and water as needed depending on consistency you like
- 2 large potatoes one waxy, one starchy, peeled and cut into chunky cubes
- 2 tbsp fresh dill roughly chopped
Instructions
- In a small dish, combine the ground paprika, ground turmeric, onion powder, garlic powder, white pepper, and salt so that they’re well blended.
- To a large round flat-bottomed wok with lid, or lidded pan or Dutch oven, over medium-high heat, heat the olive oil, stir in the spices, then add the chicken pieces, skin side down.
- Fry the chicken carefully, using tongs to turn the pieces when golden, taking care so the skin doesn’t stick. Use tongs to remove the chicken when browned and set aside. Depending on the size of your wok/pan/Dutch oven, you may have to fry the chicken in batches.
- To the same wok (or pan or Dutch oven), scrape any chicken pieces from the bottom and sides, then add the diced onion, celery and diced carrot to the chicken-flavoured oil; reduce the heat and fry, stirring frequently, until soft, then add the minced garlic, and fry for another minute.
- Return the chicken pieces to the wok (or pan or Dutch oven), add the lightly pounded garlic cloves, bay leaves, carrot slices, potato pieces, and stock, stir so everything is combined, increase the heat to high, and cook until the stock comes to a boil.
- Reduce the heat to low, stir, if needed add a little water (or stock), pop the lid on, and leave to simmer for 15 minutes. Check the stew: if starting to thicken nicely return the lid; but for a lighter brothier stew, add more water if you like, stir, then return the lid.
- After another 15 minutes, check the consistency again and check the vegetables are done to your liking; the carrot and potatoes should be starting to soften, the waxy potato pieces still holding their shape, but the starchy potatoes breaking down to thicken the stew. This is when I like to serve.
- For an even thicker stew and soft vegetables, leave to simmer for a little longer; otherwise, stir in half the chopped fresh dill, ladle into big warmed bowls, sprinkle on the remaining fresh dill and serve with slices of crusty bread such as sourdough.
Nutrition
Calories: 564kcal | Carbohydrates: 12g | Protein: 35g | Fat: 41g | Saturated Fat: 9g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 22g | Trans Fat: 0.1g | Cholesterol: 183mg | Sodium: 925mg | Potassium: 687mg | Fiber: 2g | Sugar: 4g | Vitamin A: 5498IU | Vitamin C: 5mg | Calcium: 47mg | Iron: 2mg