Chicken And Root Vegetable Stew
Serves: 4
Madilyn Boehm
1 January 1970
Based on User reviews:
51
Spice
61
Sweetness
55
Sourness
38
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
2 tbsps
Olive Oil2 cups
Onion (chopped)1 cup
White Wine (dry)3 cup
Whipping Cream2 tbsps
CornstarchDirections:
1
Heat oil in heavy large pot over medium-high heat
2
Working in batches, add chicken and cook until brown on all sides, about 8 minutes per batch; transfer browned chicken to large bowl
3
Pour off all but 2 tablespoons drippings from pot
4
Add onions to pot and sauté over medium heat until golden, about 8 minutes
5
Add garlic and sauté 1 minute
6
Add wine and 1/4 cup marjoram and simmer until wine evaporates, about 4 minutes
7
Return chicken to pot
8
Arrange vegetables over chicken
9
Pour chicken broth over
10
Cover and bring to boil
11
Reduce heat and simmer until chicken is cooked through and vegetables are tender, about 30 minutes
12
Using slotted spoon, carefully transfer chicken and vegetables to large clean bowl
13
Boil liquid in pot until reduced to 3 cups, about 10 minutes
14
Mix cream and cornstarch in medium bowl
15
Stir into liquid in pot
16
Simmer until thickened to sauce consistency, about 5 minutes
17
Return chicken and vegetables to pot
18
(Can be made 2 days ahead
19
Cool slightly, then refrigerate uncovered until cold
20
Cover and keep refrigerated
21
) Bring stew to simmer, stirring gently
22
Add remaining 2 tablespoons marjoram and serve
23
Heat oil in heavy large pot over medium-high heat
24
Working in batches, add chicken and cook until brown on all sides, about 8 minutes per batch; transfer browned chicken to large bowl
25
Pour off all but 2 tablespoons drippings from pot
26
Add onions to pot and sauté over medium heat until golden, about 8 minutes
27
Add garlic and sauté 1 minute
28
Add wine and 1/4 cup marjoram and simmer until wine evaporates, about 4 minutes
29
Return chicken to pot
30
Arrange vegetables over chicken
31
Pour chicken broth over
32
Cover and bring to boil
33
Reduce heat and simmer until chicken is cooked through and vegetables are tender, about 30 minutes
34
Using slotted spoon, carefully transfer chicken and vegetables to large clean bowl
35
Boil liquid in pot until reduced to 3 cups, about 10 minutes
36
Mix cream and cornstarch in medium bowl
37
Stir into liquid in pot
38
Simmer until thickened to sauce consistency, about 5 minutes
39
Return chicken and vegetables to pot
40
(Can be made 2 days ahead
41
Cool slightly, then refrigerate uncovered until cold
42
Cover and keep refrigerated
43
) Bring stew to simmer, stirring gently
44
Add remaining 2 tablespoons marjoram and serve