Today, we’re making a hearty chicken potato stew. I hope you enjoy it!
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****PRINT RECIPE WITH INSTRUCTIONS AND PROCESS SHOTS****
Ingredients
3 tablespoons (45ml) olive oil
3 pounds (1.35kg) boneless skinless chicken thighs – cut in half
3 tablespoons (42g) unsalted butter
1 large onion – chopped
2 large celery ribs – diced
4 cloves garlic – minced
1/4 cup (34g) all-purpose flour
1 cup (240ml) dry white wine
3 cups (720ml) low sodium chicken stock
2 teaspoons (10ml) Worcestershire sauce
4 sprigs thyme
2 large bay leaves
1 pound (454g) carrots – peeled and cut into 1-inch chunks
1 1/4 pound (570g) Yukon Gold potatoes – cut into 1-inch pieces
1 cup (170g) frozen peas
salt and pepper – to taste
For cornstarch slurry (optional)
1 tablespoon (9g) cornstarch
2 tablespoons (30ml) water
VIDEO EDITOR:
Billy Mark: @bluecrestproductions
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