Recipe Categories
Poultry
Soup & Stews
Poultry Stew

Shanna's Chicken Thigh Onion Stew

3-pounds chicken thighs and/or legs

Salt to taste

Freshly ground black pepper to taste

4-tbsp flour

2-tbsp canola oil

1-carrot, coarsely chopped

1-onion, coarsely chopped

1-stalk celery, coarsely chopped

1-bay leaf

1-sprig fresh thyme or 1/4 tsp dried

1/4-cup red wine

2-quarts (8 cups) chicken stock

1-cup quartered mushrooms, sautéed

1-cup pearl onions, peeled and blanched

Season the chicken with salt and pepper. Dust the chicken with flour. Heat the oil in wide, shallow pot over medium high heat. Add the chicken and brown on all sides, about 2 minutes on each side. The oil should be hot enough to sear the juices in but not burn. Remove the chicken from the pan and drain off the excess fat. Turn the heat down to medium and add the vegetables. Cook for 3 to 4 minutes, until they begin to soften. Turn up the heat and brown slightly. Add the bay leaf, thyme, and red wine and cook until the wine is almost completely evaporated. Put the seared chicken back in the pot and cover with stock. Bring to a simmer and cook, uncovered, for 1 1/2 hours. Do not let it boil rapidly. Strain the stew over a bowl and retain the chicken and liquid. Discard the vegetables. Return the liquid to the pot and simmer to reduce its volume by half. Remove the skin from the chicken; discard the skin. Add the chicken (either on or off the bone), mushrooms, and onions to the reduced liquid. Adjust the seasoning with a generous amount of salt and pepper. (This can be made ahead and kept in the refrigerator up to 3 days). Serves 6.