Easiest Way to Make Thomas Keller French Chicken Stew

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

French Chicken Stew is one of the most well liked of current trending foods on earth. It’s easy, it’s quick, it tastes yummy. It’s appreciated by millions every day. French Chicken Stew is something that I have loved my whole life. They’re fine and they look wonderful.

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

The ingredients needed to make French Chicken Stew:

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

Instructions to make French Chicken Stew:

1. 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. 1. 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.
2. 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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