Tuesday, November 6, 2012

Scott Cooks Sunday Chicken Stew

Most Sundays, if we are just staying home, Scott likes to cook, usually one pot meals. He likes to make Chicken Creole, Chili, Coq au Vin, etc. One pot meals give us leftovers for lunches during the week.  Last Sunday he decided to make a chicken stew. It was perfect stew weather. cold and windy.  Who doesn't love a potful of chicken, herbs, and vegetables. simmering away on the stove?  Pure Comfort food. Add a little beer,  white wine, chicken stock, and you have a party in your kitchen. Your kitchen will smell heavenly.

For this particular dish, Scott used boneless, skinless chicken breasts and thighs,  onions, baby carrots,  mushroom, baby gold Yukon potatoes, canned  diced tomatoes, herbs, chicken stock, wine, and beer. This stew has so many greats flavors, and crispy bread would go with well with this stew. With cooler temps here, this stew is so satisfying. and will warm you up. Enjoy!

 Scott’s Chicken Stew
  • 4 cloves garlic, chopped
  • 4 tablespoons virgin olive oil, divided
  • ¾ lb.Baby carrots  We like carrots
  • 8 small onions, peeled and left whole  
  • 3/4 lb of button mushrooms, quartered
  • 8 Baby Yukon potatoes, quartered
  •  2 boneless, skinless chicken breasts cut in chunks, 3 skinless legs, and 3 skinless thighs
  • 1 tablespoon Herbes de Provence, available on spice aisle or,
  • 2 sprigs of fresh rosemary, or 1 tsp powdered.
  • 1 tsp  thyme
  • 1/2 cup dry white wine
  • 1 (can diced tomatoes (28 oz ounces)  
  • 1 quart, 32 oz chicken stock, available in quart boxes We used low sodium stock.
  • Fresh Parsley for garnish
  • 1 Tbsp cornstarch
  • ¼  c cold water
   1. In Dutch oven, brown onions and garlic in 2 Tbsp. of olive oil, until soft. Add carrots, mushrooms, potatoes, and brown as well.
    2. In a separate large skillet with 2 Tbsp, olive oil, brown chicken pieces. Add   browned chicken, canned tomatoes, chicken stock, rosemary, Herbes de Provence, thyme, wine, and beer, to vegetables in the Dutch oven. Cover and simmer for about 2 hours, until chicken is cooked through, and the vegetables are tender.
    3. Place cornstarch in cup and mix in cold water.  Pour in Dutch oven and heat, till juices are thickened. Serve with crusty bread, if desired.

I linked up my recipe to Brandie@The Country Cook's Weekend Potluck #42
 Stop by and say Hi to Brandie!



  1. I love one pot meals and chicken stew sounds homey and comforting.

    1. Anita,
      This stew is comforting and tastes so good.

  2. This stew looks like what everyone wants to come home to :)

    Choc Chip Uru

    1. Uru,
      Stew is so comforting, and warms your body, as well as your soul.

  3. Yum, I bet it did smell good in there. I can just imagine it. Hope your week has been going great, finally sitting down for a second. My sil liked the pillows so much, she bought me fabric to make her drapes, let's hope she doesn't want bedding next, lol. Can you believe Thanksgiving is in two weeks!

    1. Gina,
      Now, thanksgiving is less that two weeks, and Christmas isn't far behind that, Yikes! By the time that you sit down, it will be New Years', lol.

      Your are so talented, you can cook, sew, paint. You are blessed.
      Have a great weekend!

  4. don't you just love one pot meals and a man who likes to cook! this looks and sounds amazing - I think I can smell it cooking!! thanks for you kind and supportive comment regarding Sandy - much appreciated :))
    Mary x

    1. Mary,
      I do love one pot meals, and the man, who cooks them in my house:)

      I hope that you didn't loose power, when the Nor'easter hit. Stay safe!

  5. Very yummy! It's freeeezing here so this would be perfect! Do you have any leftovers?

    1. Sorry, the leftovers are gone, and they were so good.


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