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Prep Time: 60 Minutes Cook Time: 360 Minutes |
Ready In: 420 Minutes Servings: 8 |
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America's Test Kitchen Ingredients:
3 lbs boneless skinless chicken thighs, trimmed |
salt |
pepper |
1/4 cup vegetable oil |
2 onions, minced |
6 garlic cloves, minced |
1 tablespoon tomato paste |
2 teaspoons minced fresh thyme (or 1/2 t. dried) |
1/3 cup all-purpose flour |
1/2 cup dry white wine |
4 cups low sodium chicken broth, plus extra as needed |
12 ounces red potatoes, scrubbed and cut into 1/2-inch pieces (2-3 medium potatoes) |
4 carrots, peeled and sliced 1/4 inch thick |
2 bay leaves |
1 cup frozen peas |
1/4 cup minced fresh parsley |
Directions:
1. Dry chicken with paper towels and season with salt and pepper.
2. Heat 1 tablespoon oil in a large skillet over med-high heat until just smoking.
3. Brown half the chicken lightly on both sides, 5-8 minutes; transfer to a bowl.
4. Repeat with 1 tablespoon more oil and remaining chicken; transfer to bowl.
5. Heat 1 tablespoon more oil over med-high heat until shimmering.
6. Add onions, garlic, tomato paste, and thyme; cook until onions are softened and lightly browned, 8-10 minutes.
7. Stir in flour and cook 1 minute.
8. Slowly whisk in wine, scraping up any browned bits.
9. Whisk in 1 cup broth, smoothing out any lumps; transfer to slow cooker.
10. Microwave potatoes and carrots with remaining tablespoon oil in covered bowl, stirring occasionally, until vegetables are nearly tender, about 5 minutes; transfer to slow cooker.
11. Stir remaining 3 cups broth and bay leaves into slow cooker.
12. Nestle browned chicken with any accumulated juice into slow cooker.
13. Cover and cook until chicken is tender, 4-6 hours on LOW.
14. Transfer chicken to cutting board; let cool slightly; shred into bite-sized pieces.
15. Let stew settle for 5 minutes, then remove fat from surface using a large spoon.
16. Discard bay leaves.
17. Stir shredded chicken and peas into stew and let sit until heated through, about 5 minutes.
18. Adjust stew consistency with additional hot broth as needed.
19. Stir in parsley, season with salt and pepper to taste; serve.
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