Recipe Background
A comforting chicken stew with tender vegetables and creamy broth, just like mom used to make.
Nothing can truly replicate Mom's cooking; she had a kind of magic that infused every bite of her food. But Just-Like-Mom's Chicken Stew comes pretty close! It has a charm all on its own with its tender vegetables, savory and succulent chicken, and creamy broth, which can warm you up even after the coldest days. Just-Like-Mom's Chicken Stew is a magic spell in food form, casting you back to childhood and making everything alright. Isn't that the true power of home cooking?
Ingredients
- 1 (4-pound) chicken with legs thighs, and breasts cut into 8 separate pieces, backbone and wings discarded
- kosher salt to taste
- black pepper to taste
- vegetable oil to taste
- 2 stalks celery finely chopped
- 1 medium onion finely chopped
- 2 tablespoons all-purpose flour
- 4 cups low-sodium chicken stock
- 2 medium parsnips peeled and cut into 1-inch pieces
- 2 medium carrots peeled and cut into 1-inch pieces
- 1 medium rutabaga peeled and cut into 1-inch pieces
- 1 medium turnip peeled and cut into 1-inch pieces
- 1 tablespoon fresh curly parsley chopped, plus more, whole leaves, to taste, for garnish
- 1 cup heavy cream
Directions
- Season the chicken pieces with the salt and the pepper.
- Heat the oil in a Dutch oven over medium-high heat.
- Brown the chicken, working in batches, until lightly golden on all sides, about 3-5 minutes per batch.
- Transfer the chicken to a plate.
- Add the celery and the onion and cook until they begin to soften, about 3 minutes.
- Sprinkle the flour over the onion mixture and cook until the raw flour smell dissipates.
- Add the stock to the onion mixture and season with the salt and the pepper.
- Add the parsnips, the carrots, the rutabaga, and the turnips.
- Add the chicken back to the mixture and bring the mixture to a boil.
- Reduce the heat to a simmer.
- Cover and cook until the vegetables are tender and the chicken is cooked through at 165 degrees F, about 45 minutes.
- Stir the heavy cream and 1 tablespoon of the parsley into the chicken mixture.
- Taste the stew for seasoning and add more of the salt and the pepper, as needed.
- Serve garnished with the extra parsley leaves.
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