Source
Category
American
Yield
7 servings
Prep Time
15 minutes
Cook Time
2 hours
|
Hearty Chicken Stew
This is the most delicious and vibrant take on chicken soup, the get well classic, that I could come up with. Lots of hearty pieces of chicken meat, a sweet broth with lots of bright veggies. I add a touch of heat with hot sauce at the end to get a little sweat going to get all those evil sick bugs out. Make it ahead of time and just heat it up at my friend's house.
| Amount |
Ingredient Name |
Description |
| 4 small |
onions, quartered |
|
| 6 cloves |
garlic, peeled |
|
| 1 pound |
carrots, peeled and cut into -2inch chunks |
|
| 2 pounds |
chicken thighs, skin removed |
|
| 1 1/2 pounds |
red bliss potatoes, washed and quartered |
|
| 2 |
handfuls green beans, trimmed |
|
| 1 |
Handful thyme sprigs |
|
| |
Kosher salt and freshly ground black pepper |
|
| |
Hot pepper sauce, to taste |
|
Steps
1. In a large pot, combine onions, garlic, carrots, chicken and thyme. Season with salt and pepper. Add cold water to cover. Bring to boil then reduce heat to a simmer. Skim and discard any scum that may come to the top.
2. Simmer until the meat of the chicken falls off the bone with almost no pressure from a fork, about 1 to 1 1/2 hours. Remove the chicken pieces to a plate. Use 2 forks to separate the meat from the bone. Add the meat back to pot.
3. Add the potatoes, cook until fork tender, about 20 minutes. Add green beans, cook until crisp-tender, about 3 to 4 minutes. Remove from heat, add hot sauce, salt and pepper to taste.
Notes
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