Dutch Oven Chicken Stew
Servings: 6
Ingredients
- 6 chicken drumsticks or thighs, bone-in either with skin or skinless
- 2 tablespoons avocado oil or more if needed
- 3 to 4 carrots cut diagonally in about 1" pieces
- 1 medium yellow onion cut in half and then in slices
- 6 large garlic cloves minced
- 3 cups chicken broth divided
- 4 tablespoons all-purpose flour divided
- 1 dried bay leaf
- 6 medium-small Yukon or red potatoes cut in half and then quartered
- 1/8 cup fresh parsley (or 1 teaspoon dried) chopped
- freshly ground coarse black pepper
- salt
Instructions
- Season the chicken with salt and pepper, to taste.
- Heat oil in a dutch oven over medium-high heat. Add chicken and cook, turning occasionally, until brown on all sides, about 10 minutes. Transfer to a plate
- Add carrots and onions to the Dutch oven and cook, stirring often, until onions begin to soften and slightly brown, about 5 minutes. Add garlic and cook for about 30 seconds, stirring constantly. Add 1/2 cup chicken stock while stirring and scraping to loosen browned bits from the bottom of the pan.
- In a small bowl, whisk together flour and 1/2 cup of broth; add to the Dutch oven and stir well.
- Stir in chicken and remaining 2 cups of chicken broth. Add bay leaf and season with salt and pepper to taste. Bring to a boil, reduce heat to medium-low and simmer 30 minutes, covered.
- Add potatoes and cook uncovered until potatoes are tender, about 30 minutes.
- For a thicker stew (my preference), remove about 1/2 cup of the liquid (about 10 minutes before potatoes are done) and let cool. Whisk in 2 tablespoons all-purpose flour; add to mixture and stir while the sauce thickens.
- Stir in parsley and discard bay leaf before serving. If using dried parsley, add at the same time potatoes are added.
- Serve with a crusty bread.