hey i'm john cannell and today on preppy
kitchen we're making a delicious
comforting chicken stew so let's get
started first off i'm grabbing a large
pot and to that we're gonna add about
two tablespoons of olive oil get that
nice and hot
medium high heat
while it's heating up we're going to do
some prep work we have a little bit of
chopping for this recipe i'm going to
dice one onion up
this is of course is a stew so don't be
too precious with your knife skills here
i'm also slicing two celery ribs
these add so much flavor
we grew some celery in our garden this
year and it was less like
celery times 10 like full of flavor it's
a very interesting crop to grow because
it needs a lot of water i also have
three carrots i'm going to give these a
chop the smaller pieces are going to be
just circles these guys are going to be
half moons
i want them to cook evenly
my oil is nice and hot it's time to add
our chicken thighs in and this recipe is
using about a pound and a half of
boneless skinless chicken thighs you can
add a little bit more if you want more
chicken in there that's always a good
thing i will say that somebody bought
bone in chicken thighs that's okay we're
just going to cook it the same way
remove the bone it'll only add extra
flavor add those chicken breasts right
in the pot
oh i love that sound
we're going to cook these until they're
lightly browned
[Music]
while our chicken's cooking we're just
going to finish the prep work i have
four big cloves of garlic give them a
smash and then we're gonna mince them up
my chicken's getting close when it is
lightly browned it should release from
the pot pretty easily if you're trying
to rip it off it's not ready yet so just
give it a little bit of time all that
flavor is only going to intensify
this bottom part is lightly browned it's
time to flip over and as you can see it
releases right away no sticking ooh
it smells really good
so all that fat is gonna render into the
pot and just make delicious things
happen
so chicken stew is delicious it's easy
to make it's good for you but it also
warms you from the inside out it's like
the best thing ever on a cold day with
some crusty bread oh it's amazing
stop splattering on me my gosh
sometimes there's a splatter guard for
these kind of things there's a lot of
popping happening but that's not great
for you so we're just gonna cover this
up for a minute it's almost ready
very loud
that's just about time
grab your chicken and set it aside this
is going to come back later
now it's time to add our delicious
vegetables in here onion
celery
and the carrot
there you go so my recipe calls for
three medium carrots i chose like
massive mega carrots i have a little bit
left over for something else you can
save that in the fridge
i'm also gonna add another two
tablespoons of olive oil
grab a spoon and i'm gonna stir this up
you don't want that onion to burn
it's gonna become translucent and
slightly
softened you'll be cooking this for
about five minutes or until you get to
the like almost tender crisp tender
space for those carrots
see all these brown bits on the bottom
of the pot that is caramelized
deliciousness it's going to deglaze
later on but i'm very excited for the
stew it's going to be just like comfort
in a bowl
my veggies are looking more tender that
onion is closer to translucent so i'm
going to add my garlic in along with one
quarter cup of all-purpose flour that's
the magic that's gonna thicken
everything up and really give you all
those like hearty stew vibes sprinkle
that flour in and we're gonna cook this
for about two minutes while stirring
frequently
one the onion's gonna cook a little bit
and two all that flour is gonna cook
down too flour's mixing with the olive
oil and the rendered fat from the
chicken thighs and basically creating a
roux so it's the thickening agent you
use for any delicious white sauce except
it's in our stew
of course flour does not taste great raw
which is why we're cooking it that's
part two of the equation
it's been really cold here lately the
boys and i were actually playing in the
snow earlier today snow slash ice and
this stew is just what we need for like
the perfect like late lunch it's gonna
warm us up and just make everyone really
happy
now it's time to add six cups of chicken
broth stir it in slowly
clearly this is not homemade broth
that's
wonderful to make if you have homemade
broth use in your stew
going slow is going to help deglaze the
pan one it's also working with the flour
so whenever you're making a white sauce
for example you stir in whatever the
liquid is slowly as you whisk or stir
and that gives you a nice
silky silky texture
so that's warming up in the meantime
back to the chicken all right so let's
add our chicken
to the cutting board so our chicken is
not cooked through of course that's
gonna happen in the pot as it boils or
simmers so don't worry about that if you
see like raw chicken bits that's okay
and if you're working around a bone you
can remove the bone right now and do
that off camera
by the way if any of you are really
opposed to dark meat for some reason i
don't agree with you but i respect your
opinion you can use chicken breasts here
i would recommend using a skin on
chicken breast that has a little bit
more fat to render out if you're just
using like a skinless chicken breast
you're gonna have to use more olive oil
maybe even a little bit of butter just
to like not have dry meat no one likes
that my chicken's all cubed up right now
we're going to add this into the pot
we'll finish cooking up here and also
lend some delicious flavors
i'm also adding one pound of cute creamy
baby potatoes i love these guys if you
have larger potatoes you can give them a
chop or this is actually fine actually a
couple of these are big add those little
ones in
these bigger ones i'm just going to have
them so they cook together
all right potatoes are in i want about
four or so sprigs of thyme
and a few bay leaves as well
we're going to bring this to a boil so
increase the temperature give your stew
a mix then we're going to reduce heat to
low and simmer for 40 to 45 minutes
you'll see what the thickened
consistency looks like and the potatoes
will be cooked through and creamy
i'm also adding a teaspoon of salt
in you go we can add more later to taste
and a teaspoon of freshly cracked black
pepper
[Applause]
my soup's been simmering for a while i'm
going to give some parsley a nice chop i
want about a quarter of a cup but you
can add more or less to your taste
speaking of which the last thing you
want to do is give your soup a taste
final decision on salt i'm going to add
just a pinch in since i have some at the
ready
now we're adding our chopped parsley in
just give it a stir
i love parsley by the way
very underrated herb
if you wanted to stir in a little bit of
cream at this point for added richness
no one's gonna be mad at you always an
option
and just like that our soup's ready to
enjoy
[Music]
that is so delicious it really just
warms you throughout too it might be the
perfect thing to eat on a cold day i
hope you get a chance to make this
recipe and if you like my videos check
out my comfort food playlist
[Music]