Chicken and Vegetable Stew

Serves 4

Sometimes, the simple things are the best. This chicken and vegetable stew recipe is great comfort food and only takes one hour to cook. Even prepping the vegetables is quick since they are chopped in large pieces. You can use any bone-in chicken pieces you prefer, allowing one or two pieces per person, depending on size. You can also decrease the amount of chicken to serve two or three without adjusting the other ingredients. See the notes below for a one pot meal variation.

Ingredients

• 1/2 cup all-purpose flour
• Salt and pepper to taste
• 8 bone-in chicken pieces, such as thighs, legs and/or breasts
• 3 tablespoons olive or vegetable oil
• 1 cup dry white wine (can use water)
• 1 cup chicken broth, preferably low-sodium
• 8 large cloves garlic, lightly smashed and peeled
• 3 large carrots, cut into 1-1/2 inch pieces (can use baby cut carrots)
• 2 large celery ribs, cut into 1-1/2 inch pieces
• 1 large green pepper, cut into 1-1/2 inch pieces
• 1 large onion, cut into 1-1/2 inch pieces
• 8 ounces white button mushrooms, halved or quartered
• 2 bay leaves
• 1 teaspoon dried thyme leaves
• 1 teaspoon dried marjoram leaves
• 1/2 teaspoon dried or rubbed sage leaves
• 2 tablespoons flour mixed with 2 tablespoons water to form a paste

Place the 1/2 cup of flour on a flat plate or waxed paper. Season with salt and pepper. Dredge each piece of chicken in the flour and tap to remove the excess. Heat the oil over medium-high heat in a deep sauté pan or Dutch oven. Add the chicken pieces, skin-side down and sauté until nicely browned, about 3 minutes. Turn and brown the other side. Remove all but about 2 tablespoons of the oil from the pan. Add the wine and broth or water; bring to a boil, scraping up any browned bits in the bottom of the pan. Add all of the remaining ingredients except the flour-water paste. Season with additional salt and pepper. Reduce heat to medium-low. Cover the pan partially and simmer until the chicken and vegetables are done, about 45 minutes. Remove the chicken and vegetables and place on a serving platter. Bring the juices in the pan back to a boil; whisk in the paste and cook, whisking constantly, until thickened, about 3 minutes. Serve immediately, spooning the sauce over the chicken, vegetables and, if desired, a side dish of noodles, rice or mashed potatoes.

Notes: For a one pot meal, add some baby or quartered potatoes when you add the other vegetables.