Soup Archives: Chicken Stew

My much-tweaked recipe, posted by popular demand! Drop ingredients in before leaving for work, come home to the most tender chicken imaginable. I use beef broth, not chicken, to boost the savoriness.

Winter Chicken Stew

2 whole chicken legs (thighs and drumsticks)

2 stalks celery

1 large carrot

1 white onion

2 cans natural beef stock

handful of small potatoes (multi colored, fingerling, etc)

3 bay leaves

2 tbsp corn starch

Salt, black pepper, cayenne powder

Rinse and dry chicken legs, then sear in a very hot pan until browned on the outside, about 5 minutes. Place chicken in crock pot with all vegetables and potatoes, cover (just!) with stock.

Cover and cook on high for up to 10 hours. You really can't overcook this dish.

When ready to serve, reduce heat to 'low'. Remove the chicken legs, which should be stripped of most meat. Pull the remaining meat off the bone and chop it finely. Place back into the stew.

Mix corn starch with a little water to form a slurry, then pour the slurry into a food processor. Add a few handfuls of the cooked vegetables and at least 4 small potatoes. Puree this mixture until very smooth. Transfer the blended mixture back into the stew.

Turn off the heat and let stew sit uncovered for 10 minutes -- it will thicken substantially. Meanwhile, adjust seasoning to taste (salt, pepper, cayenne), remove bay leaves.

Serves 3-4 people.