Hen Stew is a nourishing, slightly-thickened stew recipe with tender shredded rooster, creamy child potatoes, and greens simmered in a savory, herby gravy. That is the last word cold-weather consolation meals!
When solely the coziest of dishes will do – Hen Stew.
This savory and nourishing stew recipe is hearty but mild, and can heat you from the within out. Filled with silky pulled rooster, hearty greens, and comfy dried herbs, it’s the last word cold-weather consolation meals!
What’s the distinction between stew and soup?
Whereas rooster soup is a comparatively quick-cooking recipe with a liquid-based broth, Hen Stew contains a deeply-flavored, gravy-type broth that’s slowly simmered over the course of an hour or so. It’s the proper weekend meal.
Bone-in rooster thighs are seared then braised in inventory with greens, dried herbs, and a contact of flour then simmered till the meat shreds simply. Consider it as rooster soup’s good friend who studied overseas – a little bit fancy, and also you gained’t be capable to cease speaking about it. 😉
That mentioned, stew is an inherently straightforward dish possible people making then tucking into over the course of a whole bunch if not hundreds of years. Easy, cozy, consolation meals. It’s SO scrumptious!
Principal Substances Wanted
Much like rooster soup, the substances for Hen Stew are on a regular basis fridge and pantry staples you seemingly have already got readily available. Listed below are the principle ones you’ll want:
- Bone-in, skin-on rooster thighs: approach inexpensive than rooster breasts, and the meat turns into silky and tender as soon as simmered within the stew.
- Greens: carrots, celery, onions, pink bell pepper, and child Yukon Gold potatoes pack every spoonful of stew with taste, shade, and vitamin.
- White wine: supplies acidity to lighten and brighten the stew. In the event you don’t preserve wine in the home, add a drizzle of recent lemon juice as a substitute.
- Hen inventory: no matter model you want finest. Home made is nice!
- Dried herbs: dried parsley, dried rosemary, dried thyme, floor sage, and a dried bay leaf add a ton of cozy taste – no chopping required.
- Flour: gluten free “measure-for-measure” or “1-to-1” flour lends a barely velvety thickness to the stew. In the event you don’t have to eat gluten free, you need to use all-purpose flour as a substitute.
What to serve with Hen Stew
Hen stew is a hearty, full “meat and potatoes” meal in a single. That mentioned, I wish to serve it with bread to sop up each drop of the savory broth. Listed below are some concepts:
Serve with Gluten Free Biscuits
How you can Make Hen Stew
Step 1: Sear the rooster thighs.
Begin by seasoning bone-in, skin-on rooster thighs on each side with salt and pepper. Sear skin-side down in a big Dutch oven over medium-high warmth till the pores and skin is golden brown, then flip and sear till the second facet is golden brown. The thighs don’t should be absolutely cooked by at this level.
Switch the thighs to a plate utilizing tongs then set them apart.
Step 2: Saute the greens.
Flip the warmth down barely then add diced carrots, celery, onion, and pink bell pepper to the pot. Season with salt and pepper then saute till the greens are tender. Add minced recent garlic then saute till it’s extraordinarily aromatic.
Recipe Tip
As I shared in my Beef Stew recipe, I don’t like chunky stews. In the event you like your greens to be on the chunky facet, merely reduce them bigger and plan on sauting for longer till they’re tender.
Step 3: Deglaze with white wine.
Add a splash of white wine, which is able to add acidity to an in any other case heavy, hearty stew, then simmer till it’s principally evaporated, a minute or two. In the event you don’t preserve wine in the home, plan on including a drizzle of recent lemon juice to the stew on the finish of cooking.
Recipe Tip
Select a wine you get pleasure from consuming, and keep away from utilizing candy wines akin to a candy riesling or moscato. I like to recommend sauvignon blanc or pinot grigio.
Step 4: Thicken with flour.
As soon as the wine has principally cooked off, sprinkle the greens with gluten free flour (or all-purpose flour for those who’re not gluten free) then stir to mix and prepare dinner whereas stirring for one minute.
Recipe Tip
Use your favourite “measure for measure” or “1-to-1” gluten free baking flour mix. This recipe is not going to work with a single flour or starch like almond flour or cornstarch.
Step 5: Braise the rooster thighs.
Add rooster inventory to the pot together with dried herbs then flip the warmth as much as carry the inventory to a simmer. As soon as simmering, nestle the rooster thighs again into the pot then place a lid on prime. Flip the warmth right down to low then simmer for 20 minutes, flipping the thighs over midway by.
After 20 minutes, take away the rooster thighs to a plate or reducing board. As soon as they’re cool sufficient to deal with, take away and discard the pores and skin then shred the meat and set it apart.
You possibly can see how tender and juicy the rooster thigh meat turns into when cooked on this approach – it’s DELICIOUS!
Step 6: Simmer the potatoes.
Whereas the rooster cools, add diced Yukon Gold potatoes to the pot, place the lid again on prime, then simmer for 20-Half-hour or till the potatoes are tender, stirring sometimes.
Recipe Tip
I like to cut all of the greens for this recipe previous to cooking, together with the potatoes. To forestall them from browning, retailer the chopped potatoes in a bowl of recent water within the fridge, then drain them simply previous to including to the pot.
Step 7: Stir the rooster into the stew.
As soon as the potatoes are tender, stir the shredded rooster thighs again into the pot, take away the bay leaf, then style the stew and add extra salt and pepper if wanted.
Serve every bowl with freshly minced herbs, if desired, then dig in!
How you can Retailer Leftovers
Hen Stew leftovers must be cooled barely then scooped into individual-sized storage containers. Microwave till scorching.
Whether or not you’re trying to heat up from the chilly, or just get pleasure from a scrumptious and nourishing meal, my Hen Stew is a complete winner, and makes for an ideal supply to a good friend or member of the family in want.
Take pleasure in each luscious drop!
Extra Hearty Soups and Stews
- 2 lbs bone-in, skin-on rooster thighs, 4-6 thighs, trimmed of extra pores and skin
- salt and pepper
- 1 Tablespoon additional virgin olive oil, plus a drizzle
- 2 Tablespoons butter
- 2 carrots, finely chopped, ~1 cup
- 2 ribs celery, finely chopped, ~1 cup
- 1/2 pink bell pepper, finely chopped, ~3/4 cup
- 1 yellow onion, chopped
- 3 cloves garlic, pressed or minced
- 1/4 cup white wine, see notes
- 2 barely rounded Tablespoons gluten free flour mix, or AP flour if not GF, see notes
- 4 cups rooster inventory
- 1 teaspoon dried parsley
- 1/2 teaspoon dried rosemary, crushed between your fingers
- 1/2 teaspoon dried thyme
- 1/4 teaspoon floor sage
- 1 bay leaf
- 15 oz child Yukon gold potatoes, reduce in half if small, into quarters if medium-sized, or into sixths if giant, ~3 cups
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Line a small prep cup with foil then set it apart. Season each side of the rooster thighs with salt and pepper.
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Warmth a big Dutch oven over medium-high warmth. As soon as scorching, add a drizzle of additional virgin olive oil – simply sufficient to cowl the underside of the pot with a really skinny layer – then add the rooster thighs skin-side down and sear till the pores and skin is golden brown, 2-3 minutes. Flip then sear till the second facet is golden brown, 2-3 minutes. The thighs should not have to be cooked by at this level, and chances are you’ll want to do that in batches to keep away from overcrowding the pot. Switch the seared rooster thighs to a plate then set them apart.
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Rigorously pour the surplus oil/grease from the pot into the prepped, foil-lined cup, retaining the brown bits within the backside. Return the pot to the range then flip the warmth right down to medium.
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Add the remaining Tablespoon additional virgin olive oil and butter to the pot then, as soon as melted, add the carrots, celery, bell pepper, and onion. Season with salt and pepper then saute till the greens are tender, 10-12 minutes, stirring sometimes. Add the garlic then saute till very aromatic, 1-2 minutes.
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Add the wine then use your spatula to scrape up any remaining brown bits within the backside of the pot. Flip the warmth up barely then prepare dinner till the wine has principally evaporated, 1-2 minutes.
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Flip the warmth again right down to medium then sprinkle the flour over the greens and prepare dinner whereas stirring for one minute. Add an enormous glug of rooster inventory then stir to make sure there are not any lumps of flour. Add the remaining rooster inventory and dried herbs then flip the warmth as much as excessive to carry the inventory to a simmer.
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As soon as simmering, place the rooster thighs again into the pot then place a lid on prime, flip the warmth right down to low, and simmer till the rooster thighs are cooked by, 20 minutes, flipping the thighs over on the midway mark. Switch the rooster to a clear plate then discard the pores and skin and shred the meat as soon as it’s cool sufficient to deal with. Set the shredded rooster apart.
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In the meantime, add the potatoes to the pot, place the lid again on prime, then simmer till the potatoes are tender, 20-Half-hour relying on how giant they’re reduce, stirring sometimes. Stir the shredded rooster into the stew then style and add extra salt and pepper if vital. Take away the bay leaf then scoop into bowls and serve.
- Use a white wine you get pleasure from consuming – sauvignon blanc or pino grigio are good selections. Keep away from utilizing a candy riesling or moscato.
- In the event you don’t have wine readily available, or don’t wish to use it, stir a drizzle of recent lemon juice into the stew on the finish of cooking to lighten and brighten the flavors.
- Be certain you’re utilizing an all-purpose “cup for cup”, “1-to-1”, or “measure for measure” kind gluten free flour mix. Single flours or starches like almond flour or cornstarch is not going to work on this recipe.
Energy: 478kcal, Carbohydrates: 24g, Protein: 27g, Fats: 30g, Saturated Fats: 9g, Polyunsaturated Fats: 5g, Monounsaturated Fats: 12g, Trans Fats: 0.3g, Ldl cholesterol: 141mg, Sodium: 379mg, Potassium: 862mg, Fiber: 3g, Sugar: 5g, Vitamin A: 3941IU, Vitamin C: 30mg, Calcium: 43mg, Iron: 2mg
Dietary values are estimates solely. Please learn our full vitamin data disclaimer.
Photographs by Ashley McLaughlin
