Mamie's Chicken Stew
- Total:
- 3 hr
- Prep:
- 20 min
- Cook:
- 2 hr 40 min
- Yield:
- 6 to 8 servings
- Level:
- Easy
Ingredients
- 2 tablespoons/30 ml canola oil
- One 4-pound/2 kg whole chicken
- 2 large carrots, peeled and roughly chopped
- 2 stalks celery, chopped
- 2 medium onions, chopped
- 1 head garlic, halved
- 1 leek, chopped
- 1 tablespoon/15 ml peppercorns
- A handful fresh parsley, leaves torn
- About 10 sprigs fresh thyme
- Salt and freshly ground black pepper
- Salt and freshly ground black pepper
- 4 potatoes, cubed
- 12 ounces/375 g bow tie pasta
Directions
Watch how to make this recipe.
In a large saucepan, heat the oil over medium-high heat. Add the chicken, stir to coat and cook until brown on all sides, about 5 minutes. Add the carrots, celery, onions, garlic and leek and continue cooking until the vegetables are a light brown. Add enough water to cover the chicken, and then add the peppercorns, parsley and thyme. Stir to mix and bring to a simmer. Reduce the heat to low and let simmer until the meat falls off the bone, about 2 hours.
Keep the chicken aside and let cool. Keep the stock. Debone and cut the meat in chunks. Strain and skim the fat from the stock. Adjust the seasoning with salt and pepper. (This step can be done the day before.)
Add the potatoes to the stock and cook for 20 minutes. Skim the surface if necessary. Add the pasta and continue cooking until the pasta is al dente, 8 to 10 minutes. Add the chicken chunks. Adjust the seasoning and serve.
Soups, Stews + One-Pot Wonders
Trending Videos 7 Videos
Now Playing
Gabriele's Limoncello 01:28
Now Playing
Heavenly Sauteed String Beans 01:06
Now Playing
Healthy French Toast 02:27
Now Playing
Faux 'Cheese Popcorn' Snack 02:05
Now Playing
Healthy Morning Glory Muffin 02:51
Now Playing
Festive Spicy Steak Tacos 04:46
Now Playing
Chicken and White Bean Chili 03:40
Gabriele's Limoncello 01:28
Gabriele shares his family recipe for a delicious summertime libation.
Similar Topics:
IDEAS YOU'LL LOVE
