Introducing a timeless classic: Chicken and Mixed Vegetable Stew, a recipe that has stood the test of time, originally curated by Bon Appetit in the flavorful year of 1994. 🍲
This hearty stew is not just a meal, it’s an experience—a delightful convergence of tender chicken, vibrant vegetables, and aromatic herbs, simmered to perfection in a savory broth. It’s the ultimate one-dish wonder, ideal for cozy weeknight dinners or whenever you crave a comforting homemade meal. With a prep time of just 25 minutes and a total cook time of 1 hour and 5 minutes, this recipe is both convenient and rewarding, making it perfect for those seeking a satisfying meal without spending hours in the kitchen.
Let’s delve into the culinary journey of crafting this mouthwatering stew. Here’s what you’ll need:
| Ingredients | Quantity |
|---|---|
| Chicken pieces | 2 |
| Butter | 1 |
| Parsnips | 3 |
| Carrots | 4 |
| Leeks | 3 |
| New potatoes | 3 |
| All-purpose flour | 1 |
| Canned chicken broth | 3 |
| Fresh tarragon | 3 tbsp |
| Dried tarragon | 2 tsp |
| Bay leaf | 1 |
| Salt and pepper | To taste |
| Vegetable oil | – |
| Whipping cream | – |
Now, let’s embark on the culinary adventure:
-
Preparation: Begin by heating vegetable oil in a heavy large Dutch oven over medium heat. Meanwhile, season the chicken pieces with salt and pepper.
-
Searing the Chicken: Add the seasoned chicken to the pot in batches, ensuring each piece is cooked until golden brown on both sides, approximately 5 minutes per side. Once cooked, transfer the chicken to a bowl and set aside.
-
Vegetable Bliss: Pour off any excess fat from the pot, then add butter and melt it over medium heat. Introduce the sliced parsnips, carrots, leeks, and new potatoes to the pot, stirring to coat them in the buttery goodness. Let them cook for about 8 minutes, stirring occasionally, until they begin to soften and release their flavors.
-
Thickening Agent: Sprinkle the vegetables with flour and stir for an additional 2 minutes, allowing the flour to cook slightly and form a roux. Gradually pour in the canned chicken broth, stirring continuously to prevent lumps from forming. Increase the heat and bring the mixture to a gentle boil.
-
Reunion: Return the seared chicken pieces to the pot, along with 1 tablespoon of fresh tarragon and the bay leaf. Reduce the heat, cover the pot, and let the stew simmer gently for approximately 30 minutes, or until the chicken and vegetables are cooked through, ensuring to turn the chicken occasionally to ensure even cooking.
-
Finishing Touches: Using tongs, transfer the cooked chicken pieces to a large shallow bowl and tent them with foil to keep warm. To the pot of simmering stew, add the whipping cream and increase the heat, allowing the liquids to thicken into a luscious sauce consistency, which should take about 10 minutes. Once thickened to perfection, discard the bay leaf and stir in the remaining tablespoon of fresh tarragon.
-
Season and Serve: Taste the stew and adjust the seasoning with salt and pepper according to your preference. To serve, spoon the velvety sauce and tender vegetables over the succulent chicken pieces, allowing each spoonful to tantalize your taste buds with its rich flavors and wholesome goodness.
And there you have it! A steaming bowl of Chicken and Mixed Vegetable Stew, ready to be savored and enjoyed. Whether shared with loved ones around the dinner table or enjoyed solo as a comforting indulgence, this timeless recipe is sure to warm your heart and soul with its nourishing flavors and hearty goodness. 🥄🌿
