French Chicken Stew
This lovely French Chicken Stew recipe is a weekend favorite of mine. The stew will last all weekend!
Servings: 4 servings
Calories: 652kcal
Ingredients
- 1 pound boneless skinless chicken breast divided into 4 pieces
- 1 tablespoon butter
- 1 cup onion chopped
- 12 baby red potatoes
- 2 carrots sliced thick
- 3 cloves garlic minced
- 1 (14-ounce) can stewed tomatoes
- 1 cup water
- ½ cup apple juice
- ½ cup chicken broth
- ¾ teaspoon dried thyme
- ¾ teaspoon dried tarragon
- ¼ teaspoon salt
- ¼ teaspoon pepper
Instructions
- In a heavy skillet or dutch oven melt the butter. Sprinkle some of the herb mixtures on the chicken and brown in the skillet.1 pound boneless skinless chicken breast, 1 tablespoon butter, ¾ teaspoon dried thyme, ¾ teaspoon dried tarragon, ¼ teaspoon salt, ¼ teaspoon pepper
- Add onions and garlic and saute for another minute stirring constantly so as not to burn the garlic.1 cup onion, 3 cloves garlic
- Add the tomatoes, water, apple juice, and chicken broth and bring to a simmer. Lower heat to a slow simmer and continue cooking for 15 minutes, stirring occasionally.1 (14-ounce) can stewed tomatoes, 1 cup water, ½ cup apple juice, ½ cup chicken broth
- Add the carrots and potatoes and cook for another 30 minutes or until the carrots and potatoes are tender. Check chicken with a meat thermometer to make sure chicken is thoroughly cooked. season with salt and pepper to taste.12 baby red potatoes, 2 carrots
Notes
- Use chicken thighs or legs as these cuts of chicken are more flavorful and stay juicy during the slow cooking process. You can use bone-in, skin-on pieces for added flavor.
- Browning the chicken not only gives the chicken a great color but also creates a rich flavor base in your pot. Remove the chicken, and then cook your vegetables in the same pot.
- Tarragon is the star of this dish. Use fresh tarragon if possible, as it has a superior flavor to dried. Add some early in the cooking process, and save some to stir in fresh at the end for a burst of tarragon flavor.
- Allow the stew to simmer gently on the stovetop, this slow cooking process allows all the flavors to develop.
- The stew is perfect on its own or served with a small green salad and bread.
- If you have any sauce left over after the chicken and potatoes are long gone, just freeze the remaining sauce for later use. The sauce is also great over cooked rice or as a dipping sauce with fried zucchini.
- BONUS TIP: After you've browned the chicken and sautéed the vegetables, deglaze the pan with a little white wine, scraping up the flavorful brown bits from the bottom. If you prefer not to use wine, you can use a bit of your broth to deglaze.
Nutrition
Calories: 652kcal | Carbohydrates: 113g | Protein: 37g | Fat: 7g | Sodium: 552mg | Fiber: 13g | Sugar: 15g
