Chicken Stew with Potatoes, it doesn't get more comforting than this! Succulent Chicken thighs and drumsticks with cripsy skin, combine with baby potatoes and a host of herbs to create a delicious one pot meal.
Peel shallots, garlic cloves, carrots and potatoes
Chop carrots into bite size pieces
In a large pot melt 1.5 tablespoons of the butter on medium heat
Add shallots, garlic cloves and carrots
Saute for 5 minutes on medium-low heat
Add all-purpose flour and saute for another 2 minutes
Remove veggies from pot and set aside
Melt remaining butter in same pan
Add chicken thighs and drumsticks and saute for 4 minutes on each side until golden brown on medium heat
Add in veggies, chicken broth, tomato paste, thyme stems and peeled potatoes
Close pot with lid and cook on medium heat until everything is tender for 25-30 minutes
Brown chicken at a high temp. No need to cook it through, you just want the caramelization and flavor.You can use a mixture of either cornstarch or flour with broth or water. I find cornstarch is less likely to be lumpy but flour tends to reheat/freeze better so the choice is yours! For some exotic flavor, add 1 tablespoon or so of curry powder along with the chicken broth. For some Mediterranean flavor, omit the flour and replace the chicken broth with one 28 oz can of whole tomatoes. Stir in lots of fresh or dried oregano to finish.If freezing the stew, you can freeze in individual servings because they defrost faster, then you can take out as many as you need to serve.