Step-by-Step Guide to Prepare Quick French Chicken Stew

French Chicken Stew.

French Chicken Stew

Hello everybody, hope you are having an amazing day today. Today, we're going to make a distinctive dish, french chicken stew. It is one of my favorites food recipes. For mine, I'm gonna make it a little bit tasty. This is gonna smell and look delicious.

French Chicken Stew is one of the most well liked of current trending meals on earth. It is appreciated by millions every day. It is simple, it's fast, it tastes delicious. French Chicken Stew is something which I've loved my entire life. They are fine and they look fantastic.

To begin with this recipe, we have to prepare a few ingredients. You can cook french chicken stew using 16 ingredients and 3 steps. Here is how you cook that.

The ingredients needed to make French Chicken Stew:

{Prepare 6-8 of chicken thighs.
{Prepare 2 of onions cut into 1" pieces.
{Make ready 5 of carrots cut into 1" pieces.
{Prepare 1 lbs of potatoes cut into 1" pieces.
{Get 5-6 of sliced mushrooms.
{Take 2 of garlic cloves minced.
{Prepare 5 sprigs of thyme (lemon thyme if you have it).
{Take 1/2 cup of white wine (sauvignon blanc).
{Take 3 TBSP of flour.
{Make ready 4 cups of chicken stock.
{Prepare 2 TBSP of tomato paste.
{Make ready 3 tsp of worchestershire sauce.
{Prepare 3 of bay leaves.
{Take 3 TBSP of Olive oil.
{Make ready 1 TBSP of lemon thyme salt.
{Prepare of Salt and Pepper.

Steps to make French Chicken Stew:

Season chicken thighs with lemon thyme salt or salt and pepper and brown on both sides on med high heat in olive oil. Remove from pan. Add onions, garlic, and carrots and saute for 2 min..
Add wine and deglaze pan for about a minute until the liquid cooks off a bit before adding flour and stirring and cooking for about 2 min. Add tomato paste, worchestershire sauce and bay leaves. Pour into very large casserole dish and put the chicken thighs on top, skin side up. Cover with foil and bake for 45-55 min in 350° preheated oven..
After 45-55 min, remove chicken thighs, carefully add potatoes and stir. Put chicken thighs back on top, skin side up. Back into the oven for another 45-55 min uncovered until skin gets crisp and potatoes are tender..

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