Description
Hearty Portuguese chicken stew simmers with rich tomato broth, tender meat, and aromatic herbs that transport diners straight to rustic Mediterranean kitchens. Warm comfort awaits when you savor each spoonful of this soul-satisfying culinary treasure.
Ingredients
Scale
Proteins:
- 1.75 pounds (794 grams) boneless, skinless chicken thighs
Vegetables:
- 1 yellow onion
- 3 ribs celery
- 1/2 pound (227 grams) carrots
- 1.5 pounds (680 grams) baby potatoes
- 4 cloves garlic
Seasonings and Liquids:
- 4 tablespoons all-purpose flour
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 teaspoon dried parsley
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1/2 teaspoon dried sage
- 1/4 teaspoon freshly cracked black pepper
- 2 cups chicken broth
- 2 cups vegetable broth
- 1 tablespoon chopped fresh parsley (optional)
Instructions
- Gather and prepare all ingredients by dicing onions, celery, mincing garlic, and slicing carrots into uniform pieces to ensure smooth cooking workflow.
- Coat chicken thigh pieces with flour, ensuring even coverage to create a golden-brown exterior that enhances flavor and helps thicken the stew.
- Heat pan and sear chicken pieces until they develop a rich, caramelized crust, working in batches to prevent overcrowding and maintain high cooking temperature.
- Remove browned chicken and utilize the same pan to sauté vegetables, scraping up flavorful browned bits from the bottom of the cookware.
- Sprinkle remaining flour over sautéed vegetables, stirring continuously to create a roux and eliminate raw flour taste, approximately 2-3 minutes.
- Reintroduce chicken to the pan, adding potatoes, herbs, and liquid broths, bringing the mixture to a rolling boil before reducing heat to a gentle simmer.
- Allow stew to cook uncovered for 25-30 minutes, stirring occasionally, until potatoes become tender and the liquid reduces to a thick, luxurious consistency.
- Taste and adjust seasoning with salt and pepper, ensuring a balanced and rich flavor profile before serving hot.
Notes
- Use a sharp knife to ensure uniform vegetable sizes for even cooking and consistent texture throughout the stew.
- Pat chicken pieces dry before flouring to achieve a crispier, more golden-brown exterior that locks in moisture and flavor.
- Maintain a gentle simmer to prevent meat from becoming tough, allowing flavors to meld beautifully and chicken to become tender.
- Swap chicken thighs with plant-based protein like tofu or chickpeas for a vegetarian version, using gluten-free flour to make the recipe celiac-friendly.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner, Lunch
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 320
- Sugar: 3 g
- Sodium: 600 mg
- Fat: 14 g
- Saturated Fat: 5 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 4 g
- Protein: 24 g
- Cholesterol: 100 mg