Witch's Cauldron Chicken Stew

Name: Witch's Cauldron Chicken Stew
Cook time: 35 min
Yield: 4 servings
Cuisine: american
Ingredients: 6 g fine salt divided; 1 g ground black pepper divided; 15 ml neutral oil divided; 680 g boneless, skinless chicken thighs cut into 3 cm pieces; 15 ml neutral oil divided; 150 g yellow onion diced; 220 g carrots peeled and cut into 2 cm pieces; 1 g fine salt divided; 12 g garlic cloves minced; 30 g tomato paste; 20 g all-purpose flour; 4 g smoked paprika; 3 g fresh thyme leaves picked from stems; 1 count bay leaf; 900 ml unsalted chicken stock; 450 g Yukon Gold potatoes cut into 2 cm chunks; 2 g fine salt divided; 1 g ground black pepper divided; 12 g cornstarch mixed with water to form slurry; 120 ml water for slurry; 120 g frozen peas; 8 g flat-leaf parsley chopped; 15 ml lemon juice

An American Halloween main built as a one-pot chicken stew. The broth is browned first for depth, then simmered with potatoes and carrots until tender. A small cornstarch slurry gives the stew body without making it heavy.

By Julienne

Cook time: 35 minutes

Servings: 4

Ingredients

6 g fine salt divided
1 g ground black pepper divided
15 ml neutral oil divided
680 g boneless, skinless chicken thighs cut into 3 cm pieces
15 ml neutral oil divided
150 g yellow onion diced
220 g carrots peeled and cut into 2 cm pieces
1 g fine salt divided
12 g garlic cloves minced
30 g tomato paste
20 g all-purpose flour
4 g smoked paprika
3 g fresh thyme leaves picked from stems
1 count bay leaf
900 ml unsalted chicken stock
450 g Yukon Gold potatoes cut into 2 cm chunks
2 g fine salt divided
1 g ground black pepper divided
12 g cornstarch mixed with water to form slurry
120 ml water for slurry
120 g frozen peas
8 g flat-leaf parsley chopped
15 ml lemon juice

Instructions

Season the chicken with 6 g of the salt and 1 g of the black pepper. Heat 15 ml of the oil in a large pot over medium-high heat. The oil shimmers and the chicken is ready to brown.
Add the chicken in a single layer and brown for 4 to 5 minutes, turning once. Remove to a plate; the pieces do not need to be cooked through yet. The chicken is lightly browned on the outside.
Add the remaining 15 ml oil, then add the onion, carrots, and a pinch of salt. Cook over medium heat for 5 minutes, stirring occasionally, until the onion softens. The onion is translucent and the vegetables have started to soften.
Stir in the garlic, tomato paste, flour, smoked paprika, thyme, and bay leaf. Cook for 1 minute, stirring constantly, until fragrant and the flour no longer looks raw. The mixture smells toasted and the tomato paste darkens slightly.
Pour in the chicken stock and scrape the bottom of the pot clean. Return the chicken and any juices, then add the potatoes and remaining 2 g salt and 1 g black pepper. Bring to a simmer. The stew is bubbling gently across the surface.
Cover partially and simmer for 20 to 25 minutes, stirring once or twice, until the chicken is cooked through and the potatoes are tender. Chicken should reach 74°C in the center. The potatoes break easily with a spoon and the chicken is fully cooked.
Stir the cornstarch into the water until smooth, then add the slurry to the pot. Simmer for 2 minutes until lightly thickened. Add the peas and cook for 1 more minute, just until heated through. The broth coats a spoon and the peas are bright green.
Remove the bay leaf. Stir in the parsley and the optional lemon juice. Taste and adjust with a little more salt only if needed, then serve hot. The stew is fragrant and ready to ladle into bowls.