ADVERTISEMENT
All-Purpose Flour (2 tablespoons): For thickening the stew.
Water (1/4 cup / 60ml): For mixing with the flour.
Equipment You’ll Need
Large Pot or Dutch Oven: For cooking the stew.
Mixing Bowls: Various sizes for mixing ingredients.
Whisk or Spoon: For mixing and stirring.
Knife and Cutting Board: For chopping the ingredients.
Measuring Cups and Spoons: For accurate measurements.
Step-by-Step Instructions
Preparing the Chicken
Season the Chicken: Season the chicken pieces with salt and black pepper.
Brown the Chicken: Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the chicken pieces and brown them on all sides, about 5-7 minutes. Remove the chicken and set aside.
Sautéing the Vegetables
Sauté the Onions and Garlic: In the same pot, add the chopped onion and sauté until softened, about 5 minutes. Add the minced garlic and sauté for another minute.
Add the Carrots and Celery: Add the sliced carrots and celery to the pot. Sauté for about 5 minutes, until they begin to soften.
Building the Stew
Add the Tomato Paste: Stir in the tomato paste and cook for 1-2 minutes, allowing it to caramelize slightly and enhance the flavor.
Add the Broth and Herbs: Pour in the chicken broth, scraping up any browned bits from the bottom of the pot. Add the bay leaves and thyme.
Return the Chicken: Return the browned chicken pieces to the pot. Bring the stew to a boil, then reduce the heat to low and simmer, covered, for 30 minutes.
Adding the Potatoes and Peas
For Complete Cooking STEPS Please Head On Over To Next Page Or Open button (>) and don’t forget to SHARE with your Facebook friends
ADVERTISEMENT
