Simple Way to Make Favorite French Chicken Stew

French Chicken Stew.

French Chicken Stew

Hello everybody, it's me, Dave, welcome to our recipe site. Today, we're going to prepare a special dish, french chicken stew. One of my favorites food recipes. This time, I will make it a little bit unique. This will be really delicious.

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

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

The ingredients needed to make French Chicken Stew:

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

Instructions 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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