@Brute_BBQ Chicken Thigh Stew

@Brute_BBQ Chicken Thigh Stew – Easy Chicken Stew

This brute chicken thigh stew is a deliciously easy chicken stew, perfect for those who love comfort food with plenty of flavor. Chicken thigh fillet is ideal for braising: the meat stays tender and juicy and absorbs the flavors of the herbs and sauce well. Combined with vegetables and tomatoes, it creates a rich, homemade chicken stew that the whole family can enjoy.

This chicken thigh stew recipe is packed with vegetables like carrots, zucchini, bell peppers, mushrooms, and celery. The addition of diced tomatoes, tomato paste, and a splash of white wine gives the stew a deep, rich flavor. A little cream at the end makes the sauce extra creamy without making it heavy.

The great thing about this chicken stew is that it requires little preparation and can simmer gently. Ideal for a weeknight, but also perfect as a weekend stew. Serve this chicken thigh stew with mashed potatoes, fries, or crusty bread for a complete, warming meal.

Looking for a simple chicken thigh stew that's always a success and a hit with everyone? Then this recipe is a keeper.

Recipe: @Brute_BBQ Chicken Thigh Stew

Preparation time: 60-70 min
Serves: 4
Equipment: VH3.8L, VH6.1L

Ingredients

• 500g chicken thigh fillet
• 2 cloves garlic
• 300g carrots
• 2 onions
• 1 zucchini
• 2–3 stalks celery
• 400g mushrooms
• 1 red bell pepper
• A generous splash of white wine
• 1 small can tomato paste
• 1 can diced tomatoes (400g)
• 3 tablespoons flour
• 1 teaspoon chili flakes
• 1 teaspoon thyme
• 1 teaspoon oregano
• Salt and pepper
• 1 tablespoon olive oil or butter
• A generous splash of heavy cream or cooking cream
• (or 1 tablespoon crème fraîche)

Instructions

Preparing the chicken

• Cut the chicken thighs into bite-sized pieces. Season with salt and pepper (or chicken seasoning).
• Add the flour and mix well into the chicken. This creates a slightly crispy coating and thickens the sauce.

Sear the chicken

• Heat the olive oil or butter in a Dutch oven.
• Brown the chicken on all sides.
• Remove the chicken from the pan and set aside.

Chop the vegetables

• Meanwhile, clean all the vegetables.
• Finely chop the onions and garlic, and cut the remaining vegetables into slices, wedges, or cubes.

Sauté the vegetables

• First, sauté the onion and garlic in the remaining fat until translucent.
• Then add the zucchini, carrot, mushrooms, celery, and bell pepper and cook briefly.

Tomato paste and deglaze

• Add the tomato paste and cook for a minute to reduce the acidity.
• Deglaze with a generous splash of white wine.
• Add the chili flakes, thyme, oregano, and diced tomatoes and stir well.

Braising

• Return the browned chicken to the pan and mix well.
• Cover and simmer gently for 20 minutes.
• Stir again and simmer for another 20 minutes.

Finishing

• Check if the chicken and vegetables are cooked through.
• If the stew is too thin, let it reduce slightly, uncovered.
• Season with salt and pepper.
• Finally, add the cream (or crème fraîche) and simmer gently for a few more minutes.

This bracing chicken thigh stew is delicious with:

• mashed potatoes
• fries
• baguettes or rolls
• a crisp iceberg lettuce

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