Enjoy your one of a kind rustic fusion chicken stew, a delightful harmony of flavors and textures!
Preparation Time: 15 minutes
Cooking Time: 40 minutes
Total Time: 55 minutes
Servings: 6
Course: Comfort Food
Cuisine: Rustic Fusion
Description:
This comforting rustic fusion dish combines tender chicken and an array of vibrant vegetables in a rich, savory broth, creating a hearty main course perfect for any occasion.
Ingredients:
- 8 boneless chicken thighs (about 1 1/2 pounds), cut into bite-sized pieces
- 2 tablespoons of high-quality olive oil
- 2 medium-sized carrots, finely diced
- 1 small onion, finely chopped
- 2 celery stalks, finely diced
- 5 tablespoons of all-purpose flour, divided
- ½ teaspoon of dried rosemary
- ½ teaspoon of dried thyme
- ¼ teaspoon of dried sage
- Salt and freshly ground black pepper, to taste
- 1 ½ cups of russet potatoes, peeled and diced
- 1 ½ cups of sweet potatoes, peeled and diced
- ½ red bell pepper, finely diced
- ¼ cup of dry white wine
- 4 cups of homemade chicken broth or high-quality chicken stock
- 1 cup of fresh green beans, trimmed and cut into bite-sized pieces
- ½ cup of heavy cream
Instructions:
- Begin by heating a large, heavy-bottomed pot or Dutch oven over medium-high heat. Add 1 tablespoon of olive oil, allowing it to heat up.
- Add the diced chicken pieces to the pot and sauté until they start to brown, about 3-4 minutes. They don’t need to be fully cooked at this stage. Once browned, transfer the chicken to a plate and set it aside.
- In the same pot, add the remaining tablespoon of olive oil. Then, toss in the finely diced onion, carrots, and celery. Sauté these aromatic vegetables for about 3 minutes until the onion becomes translucent and the other vegetables start to soften.
- Sprinkle 3 tablespoons of flour over the sautéed vegetables, and add in the rosemary, thyme, sage, and season with salt and pepper to your liking. Stir well, allowing the flour to cook for about 2 minutes, creating a fragrant, slightly thickened base for your stew.
- Now, add the diced russet potatoes, sweet potatoes, and red bell pepper to the pot. Pour in the white wine, and return the browned chicken to the pot as well.
