I’ve been fighting off this runny nose. It’s not like I’m really sick, it’s just like this annoying feeling of being run down no matter how much I’m sleeping and some sneezing along with the aforementioned runny nose.
All these symptoms combined means a simple chicken stew is in order. Now traditionally, I’d be eating a Filipino chicken, ginger and rice soup but I don’t know how to make it. I’m sure I’ll figure it out when flu season really gets in swing, but for right now I’m focusing on my slow cooker.
Plus the fact that I received around 4 lbs of potatoes from my CSA means I’ve been trying to creatively use them up so if you see a theme in this round of posts now you know why (watch out for more potato driven posts coming soon).
This recipe does take a little more prep work in the beginning than a simple dump it in and forget it, but what comes out is this amazingly hearty dish that’s perfect for a cold winter night.
It is a stew which means its thicker thicker but if you wanted more of a soup variation it’s an easy thing to add a bit more chicken stock that what I call for in the recipe.
And hey, if you’re sick, it can’t hurt right?
- 1 lb boneless, skinless chicken thighs
- 2 1/2 tsp canola oil, divided
- 1 medium onion, diced
- 3 cloves of garlic, minced
- ¾ Tbsp tomato paste
- ¾ tsp poultry seasoning
- ¾ tsp thyme
- 2 ½ Tbsp white whole wheat flour
- ¼ cup dry white wine
- 2 ¼ cup chicken stock
- 8 oz Yukon gold potatoes, cut into ½ in dice
- 2/3 cup thinly sliced carrots (I used pre-shredded carrots I had on hand)
- 1 bay leaf
- 2/3 cup frozen peas, defrosted
- 2 Tbsp fresh minced parsley
- Heat 1 tsp canola oil in large skillet over medium high heat. Season both sides of chicken thighs with salt, pepper and poultry seasoning. Brown chicken thighs on both side lightly, about 5 – 8 minutes. Remove chicken and transfer to a bowl.
- Heat 1 tsp canola oil in same skillet. Add onions, garlic, tomato paste and thyme. Cook until onions are soft and lightly browned about 10 minutes. Stir in flour and cook for another minute. Slowly deglaze pan with wine wine, scraping up any browned bits. Whisk in half of broth until smooth and any lumps are gone. Transfer mixture to slow cooker.
- Toss potatoes with remaining ½ tsp canola oil. Cover bowl and microwave for 3 minutes. Add in carrots, toss, and microwave potato/carrot mix for another 2 minutes then transfer to the slow cooker. Stir in remaining 1 ¼ cup broth and bay leaf. Place chicken and any accumulated juices into slow cooker. Cook on low for 4 – 6 hours until the chicken is tender.
- Transfer chicken to bowl and shred with two forks into bite sized pieces. Skim fat from stew using a large smooth. Discard bay leaf.
- Add in salt and pepper to taste. Feel free to add in a bit more poultry seasoning or thyme. Stir in shredded chicken and peas and let sit until heated through. Stir in parsley and serve.