Rooster Stew is a nourishing, slightly-thickened stew recipe with tender shredded rooster, creamy child potatoes, and greens simmered in a savory, herby gravy. That is the last word cold-weather consolation meals!
When solely the coziest of dishes will do – Rooster Stew.
This savory and nourishing stew recipe is hearty but mild, and can heat you from the within out. Full of silky pulled rooster, hearty greens, and comfy dried herbs, it’s the last word cold-weather consolation meals!
What’s the distinction between stew and soup?
Whereas rooster soup is a comparatively quick-cooking recipe with a liquid-based broth, Rooster Stew contains a deeply-flavored, gravy-type broth that’s slowly simmered over the course of an hour or so. It’s the proper weekend meal.
Bone-in rooster thighs are seared then braised in inventory with greens, dried herbs, and a contact of flour then simmered till the meat shreds simply. Consider it as rooster soup’s buddy who studied overseas – slightly fancy, and also you gained’t have the ability to cease speaking about it. 😉
That mentioned, stew is an inherently straightforward dish that you can think of of us making then tucking into over the course of lots of if not 1000’s of years. Easy, cozy, consolation meals. It’s SO scrumptious!
Primary Components Wanted
Just like rooster soup, the substances for Rooster Stew are on a regular basis fridge and pantry staples you seemingly have already got readily available. Listed here are the primary ones you’ll want:
- Bone-in, skin-on rooster thighs: approach cheaper than rooster breasts, and the meat turns into silky and tender as soon as simmered within the stew.
- Greens: carrots, celery, onions, pink bell pepper, and child Yukon Gold potatoes pack every spoonful of stew with taste, colour, and diet.
- White wine: supplies acidity to lighten and brighten the stew. In case you don’t preserve wine in the home, add a drizzle of contemporary lemon juice as an alternative.
- Rooster inventory: no matter model you want finest. Home made is nice!
- Dried herbs: dried parsley, dried rosemary, dried thyme, floor sage, and a dried bay leaf add a ton of cozy taste – no chopping required.
- Flour: gluten free “measure-for-measure” or “1-to-1” flour lends a barely velvety thickness to the stew. In case you don’t must eat gluten free, you need to use all-purpose flour as an alternative.
What to serve with Rooster Stew
Rooster stew is a hearty, full “meat and potatoes” meal in a single. That mentioned, I prefer to serve it with bread to sop up each drop of the savory broth. Listed here are some concepts:
Serve with Gluten Free Biscuits
The best way to Make Rooster Stew
Step 1: Sear the rooster thighs.
Begin by seasoning bone-in, skin-on rooster thighs on either side with salt and pepper. Sear skin-side down in a big Dutch oven over medium-high warmth till the pores and skin is golden brown, then flip and sear till the second facet is golden brown. The thighs don’t have to be absolutely cooked by at this level.
Switch the thighs to a plate utilizing tongs then set them apart.
Step 2: Saute the greens.
Flip the warmth down barely then add diced carrots, celery, onion, and pink bell pepper to the pot. Season with salt and pepper then saute till the greens are tender. Add minced contemporary garlic then saute till it’s extraordinarily aromatic.
Recipe Tip
As I shared in my Beef Stew recipeI don’t like chunky stews. In case you like your greens to be on the chunky facet, merely lower them bigger and plan on sauting for longer till they’re tender.
Step 3: Deglaze with white wine.
Add a splash of white winewhich can add acidity to an in any other case heavy, hearty stew, then simmer till it’s principally evaporated, a minute or two. In case you don’t preserve wine in the home, plan on including a drizzle of contemporary lemon juice to the stew on the finish of cooking.
Recipe Tip
Select a wine you take pleasure in consuming, and keep away from utilizing candy wines akin to a candy riesling or moscato. I like to recommend sauvignon blanc or pinot grigio.
Step 4: Thicken with flour.
As soon as the wine has principally cooked off, sprinkle the greens with gluten free flour (or all-purpose flour if you happen to’re not gluten free) then stir to mix and cook dinner whereas stirring for one minute.
Recipe Tip
Use your favourite “measure for measure” or “1-to-1” gluten free baking flour mix. This recipe won’t work with a single flour or starch like almond flour or cornstarch.
Step 5: Braise the rooster thighs.
Add rooster inventory to the pot together with dried herbs then flip the warmth as much as convey the inventory to a simmer. As soon as simmering, nestle the rooster thighs again into the pot then place a lid on high. Flip the warmth all the way down to low then simmer for 20 minutes, flipping the thighs over midway by.
After 20 minutes, take away the rooster thighs to a plate or chopping board. As soon as they’re cool sufficient to deal with, take away and discard the pores and skin then shred the meat and set it apart.
You may see how tender and juicy the rooster thigh meat turns into when cooked on this approach – it’s DELICIOUS!
Step 6: Simmer the potatoes.
Whereas the rooster cools, add diced Yukon Gold potatoes to the pot, place the lid again on high, then simmer for 20-Half-hour or till the potatoes are tender, stirring sometimes.
Recipe Tip
I like to cut all of the greens for this recipe previous to cooking, together with the potatoes. To forestall them from browning, retailer the chopped potatoes in a bowl of contemporary water within the fridge, then drain them simply previous to including to the pot.
Step 7: Stir the rooster into the stew.
As soon as the potatoes are tender, stir the shredded rooster thighs again into the pot, take away the bay leaf, then style the stew and add extra salt and pepper if wanted.
Serve every bowl with freshly minced herbs, if desired, then dig in!
The best way to Retailer Leftovers
Rooster Stew leftovers must be cooled barely then scooped into individual-sized storage containers. Microwave till scorching.
Whether or not you’re seeking to heat up from the chilly, or just take pleasure in a scrumptious and nourishing meal, my Rooster Stew is a complete winner, and makes for an ideal supply to a buddy or member of the family in want.
Take pleasure in each luscious drop!
Extra Hearty Soups and Stews
- 2 lbs bone-in, skin-on rooster thighs, 4-6 thighs, trimmed of extra pores and skin
- salt and pepper
- 1 Tablespoon additional virgin olive oil, plus a drizzle
- 2 Tablespoons butter
- 2 carrots, finely chopped, ~1 cup
- 2 ribs celery, finely chopped, ~1 cup
- 1/2 pink bell pepper, finely chopped, ~3/4 cup
- 1 yellow onion, chopped
- 3 cloves garlic, pressed or minced
- 1/4 cup white wine, see notes
- 2 barely rounded Tablespoons gluten free flour mix, or AP flour if not GF, see notes
- 4 cups rooster inventory
- 1 teaspoon dried parsley
- 1/2 teaspoon dried rosemary, crushed between your fingers
- 1/2 teaspoon dried thyme
- 1/4 teaspoon floor sage
- 1 bay leaf
- 15 oz child Yukon gold potatoes, lower in half if small, into quarters if medium-sized, or into sixths if massive, ~3 cups
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Line a small prep cup with foil then set it apart. Season either side of the rooster thighs with salt and pepper.
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Warmth a big Dutch oven over medium-high warmth. As soon as scorching, add a drizzle of additional virgin olive oil – simply sufficient to cowl the underside of the pot with a really skinny layer – then add the rooster thighs skin-side down and sear till the pores and skin is golden brown, 2-3 minutes. Flip then sear till the second facet is golden brown, 2-3 minutes. The thighs would not have to be cooked by at this level, and it’s possible you’ll want to do that in batches to keep away from overcrowding the pot. Switch the seared rooster thighs to a plate then set them apart.
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Fastidiously pour the surplus oil/grease from the pot into the prepped, foil-lined cup, maintaining the brown bits within the backside. Return the pot to the range then flip the warmth all the way down to medium.
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Add the remaining Tablespoon additional virgin olive oil and butter to the pot then, as soon as melted, add the carrots, celery, bell pepper, and onion. Season with salt and pepper then saute till the greens are tender, 10-12 minutes, stirring sometimes. Add the garlic then saute till very aromatic, 1-2 minutes.
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Add the wine then use your spatula to scrape up any remaining brown bits within the backside of the pot. Flip the warmth up barely then cook dinner till the wine has principally evaporated, 1-2 minutes.
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Flip the warmth again all the way down to medium then sprinkle the flour over the greens and cook dinner whereas stirring for one minute. Add an enormous glug of rooster inventory then stir to make sure there aren’t any lumps of flour. Add the remaining rooster inventory and dried herbs then flip the warmth as much as excessive to convey the inventory to a simmer.
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As soon as simmering, place the rooster thighs again into the pot then place a lid on high, flip the warmth all the way down to low, and simmer till the rooster thighs are cooked by, 20 minutes, flipping the thighs over on the midway mark. Switch the rooster to a clear plate then discard the pores and skin and shred the meat as soon as it’s cool sufficient to deal with. Set the shredded rooster apart.
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In the meantime, add the potatoes to the pot, place the lid again on high, then simmer till the potatoes are tender, 20-Half-hour relying on how massive they’re lower, stirring sometimes. Stir the shredded rooster into the stew then style and add extra salt and pepper if essential. Take away the bay leaf then scoop into bowls and serve.
- Use a white wine you take pleasure in consuming – sauvignon blanc or pino grigio are good decisions. Keep away from utilizing a candy riesling or moscato.
- In case you don’t have wine readily available, or don’t wish to use it, stir a drizzle of contemporary lemon juice into the stew on the finish of cooking to lighten and brighten the flavors.
- Make sure you might be utilizing an all-purpose “cup for cup”, “1-to-1”, or “measure for measure” sort gluten free flour mix. Single flours or starches like almond flour or cornstarch won’t work on this recipe.
Energy: 478kcal, Carbohydrates: 24g, Protein: 27g, Fats: 30g, Saturated Fats: 9g, Polyunsaturated Fats: 5g, Monounsaturated Fats: 12g, Trans Fats: 0.3g, Ldl cholesterol: 141mg, Sodium: 379mg, Potassium: 862mg, Fiber: 3g, Sugar: 5g, Vitamin A: 3941IU, Vitamin C: 30mg, Calcium: 43mg, Iron: 2mg
Dietary values are estimates solely. Please learn our full diet info disclaimer.
Photographs by Ashley McLaughlin
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