Classic Chicken Stew with Winter Vegetables | America's Test Kitchen

Name: Classic Chicken Stew with Winter Vegetables | America's Test Kitchen
Ingredients: 3 pounds boneless chicken thighs (about 12 thighs), trimmed and cut into 1-inch peieces (see note); Salt and ground black pepper; 3 tablespoons vegetable oil; 2 medium onions , minced; 4 medium garlic cloves , minced or pressed through a garlic press (about 4 teaspoons); 1 teaspoon minced fresh thyme leaves or 1/4 teaspoon dried; 1/4 cup unbleached all-purpose flour; 1/2 cup dry white wine; 3 1/2 cups low-sodium chicken broth; 8 ounces red potatoes (about 2 medium), scrubbed and cut into 3/4-inch chunks; 8 ounces celery root , peeled and cut into 3/4-inch chunks; 3 parsnips , peeled and sliced 1/2 inch thick; 3 carrots , peeled and sliced 1/2 inch thick; 2 bay leaves; 1/4 cup minced fresh parsley leaves

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We wanted a rich, satisfying stew that didn’t take all day to make.

Keywords

Chicken
Main Courses
Stews

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Ingredients

3 pounds boneless chicken thighs (about 12 thighs), trimmed and cut into 1-inch peieces (see note)
Salt and ground black pepper
3 tablespoons vegetable oil
2 medium onions , minced
4 medium garlic cloves , minced or pressed through a garlic press (about 4 teaspoons)
1 teaspoon minced fresh thyme leaves or 1/4 teaspoon dried
1/4 cup unbleached all-purpose flour
1/2 cup dry white wine
3 1/2 cups low-sodium chicken broth
8 ounces red potatoes (about 2 medium), scrubbed and cut into 3/4-inch chunks
8 ounces celery root , peeled and cut into 3/4-inch chunks
3 parsnips , peeled and sliced 1/2 inch thick
3 carrots , peeled and sliced 1/2 inch thick
2 bay leaves
1/4 cup minced fresh parsley leaves