Recipe of Speedy French Chicken Stew

French Chicken Stew.

French Chicken Stew

Hello everybody, hope you're having an amazing day today. Today, I will show you a way to prepare a distinctive dish, french chicken stew. It is one of my favorites food recipes. This time, I'm gonna make it a bit tasty. This is gonna smell and look delicious.

French Chicken Stew is one of the most well liked of recent trending foods in the world. It is appreciated by millions daily. It is simple, it's quick, it tastes yummy. They are nice and they look wonderful. French Chicken Stew is something that I've loved my whole life.

To get started with this particular recipe, we must prepare a few components. You can cook french chicken stew using 16 ingredients and 3 steps. Here is how you can achieve it.

The ingredients needed to make French Chicken Stew:

{Get of chicken thighs.
{Get of onions cut into 1" pieces.
{Prepare of carrots cut into 1" pieces.
{Prepare of potatoes cut into 1" pieces.
{Get of sliced mushrooms.
{Make ready of garlic cloves minced.
{Prepare of thyme (lemon thyme if you have it).
{Get of white wine (sauvignon blanc).
{Get of flour.
{Make ready of chicken stock.
{Get of tomato paste.
{Get of worchestershire sauce.
{Take of bay leaves.
{Get of Olive oil.
{Get of lemon thyme salt.
{Take 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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