Best Best Chicken Stew Recipes

BEST EVER CHICKEN STEW WITH DUMPLINGS

Steps:

• Mix together the pepper, sea salt, garlic and thyme. This makes a good all-purpose seasoning.
• Remove all the skin from the chicken and rinse. Cut up at the joints, separating the wings, thighs, legs, and remove the backbone. Remember to check the inside for the neck & giblets!
• Place the chicken, the bag of giblets and the bay leaves in a stockpot. Add the water and cook on med-high until the chicken is thoroughly done. Remove the chicken and shred. Remove the giblets and discard. Discard the bones (except the wishbone - keep that to make a wish!) Skim any fat or impurities from the remaining broth.
• Remove the outer layer of leaves from the leek and rinse well. Dice into 1-inch pieces.
• Add the shredded chicken, carrots, leeks and noodles to the pot. Add water if needed to maintain consistency. Add 2-3 Tbsp of the all-purpose seasoning and the Lawry's to the pot, then bring to a low boil.
• For the dumplings - there are a lot of great recipes just for dumplings, but they're more work than I want to do at this point. I mean, I just cooked, de-boned and shredded a whole chicken! So, I add broth from the pot to the flour in a bowl and mix until I have a dough. Drop the dough by the spoonful into the stew and let it simmer. Once the dough rises to the top and the noodles are done, the stew is ready to eat!

BEST CHICKEN STEW

Steps:

• 1. Adjust oven rack to lower-middle position and heat oven to 325 degrees. Arrange chicken thighs on baking sheet and lightly season both sides with salt and pepper; cover with plastic wrap and set aside. 2. Cook bacon in large Dutch oven over medium low heat, stirring occasionally, until fat renders and bacon browns, 6 to 8 minutes. Using slotted spoon, transfer bacon to medium bowl. Add chicken wings to pot, increase heat to medium, and cook until well browned on both sides, 10 to 12 minutes; transfer wings to bowl with bacon. 3. Add onion, celery, garlic, anchovy paste, and thyme to fat in pot; cook, stirring occasionally, until dark fond forms on pan bottom, 2 to 4 minutes. Increase heat to high; stir in 1 cup broth, wine, and soy sauce, scraping up any browned bits; and bring to boil. Cook, stirring occasionally, until liquid evaporates and vegetables begin to sizzle again, 12 to 15 minutes. Add butter and stir to melt; sprinkle flour over vegetables and stir to combine. Gradually whisk in remaining 4 cups broth until smooth. Stir in wings and bacon, potatoes, and carrots; bring to simmer. Transfer to oven and cook, uncovered, for 30 minutes, stirring once halfway through cooking. 4. Remove pot from oven. Use wooden spoon to draw gravy up sides of pot and scrape browned fond into stew. Place over high heat, add thighs, and bring to simmer. Return pot to oven, uncovered, and continue to cook, stirring occasionally, until chicken offers no resistance when poked with fork and vegetables are tender, about 45 minutes longer. (Stew can be refrigerated for up to 2 days.) 5. Discard wings and season stew with up to 2 tablespoons extra wine. Season with salt and pepper to taste, sprinkle with parsley, and serve.