Are you in need of a company worthy chicken dish? This is it. All the aromas will transport you and your guests to visions of the French countryside. Serve with a nice glass of wine and some crusty bread, close your eyes and you are there!
3 tbsp olive oil or more as needed
6 chicken thighs, bone-in and skin-on
Salt and pepper
4 small red potatoes
8 boiling onions
1 lb carrots, cut into 3 inch pieces
1 cup diced celery
3 cloves garlic, minced
4 oz mushrooms, quartered
1/4 tsp each dried thyme, basil and fennel
3/4 cup chicken broth
Zest of 1 lemon
1 1/2 cup white wine or vermouth
1/4 cup fresh parsley, chopped
Season the chicken with salt and pepper. Add a small amount of olive oil to the Doveware stew pot and in batches brown the chicken on all sides over medium heat. Set aside. Repeat with the potatoes. Add the onions, carrots, mushrooms and celery and continue cooking for five minutes or until lightly browned. Add the garlic and cook for an additional minute, stirring constantly. Stir in the chicken broth, herbs, lemon zest and wine while scraping up any browned bits from the bottom of the stew pot. Return the browned chicken to the pot and cover with lid. When it comes to a simmer, transfer to 350° F oven and cook for an hour or until chicken is tender. Add parsley and season to taste with additional salt and pepper.
Over To You
What’s your favorite chicken stew? Share and inspire us!