Squeeze over all the juice from the lemon halves, then cut them into chunks and add them to the dish. Toss everything together, cover the dish with foil, and roast for about 15 mins. Remove the foil and mix through the rosemary. Season chicken thighs and potatoes chicken thighs and arrange evenly in the dish.
Roast for another 25-30 mins until the potatoes are tender, and the chicken is crisp and cooked through. Serve the dish in the middle of the table for everyone to share. This website is published by Immediate Media Company Limited under licence from BBC Studios Distribution. This post may contain affiliate links. Chicken Stew with Potatoes, it doesn’t get more comforting than this! Succulent Chicken thighs and drumsticks with crispy skin, combine with baby potatoes and a host of herbs to create a delicious one pot meal.
This chicken stew wit potatoes is a favorite around here. It gets rave reviews because it’s very rustic, hearty, and just a delicious bowl of comfort food. The best part, it’s made all in one pot, with simple ingredients, and kids absolutely go crazy for this comfort food. Peel shallots, garlic cloves, carrots and potatoes and chop carrots into bite size pieces. In a large pot melt 1. 5 tablespoons of the butter on medium heat and saute shallots, garlic cloves and carrots. Add all-purpose flour and saute for another 2 minutes.
Remove veggies from pot and set aside. Add in veggies, chicken broth, tomato paste, thyme stems and peeled potatoes. Then, close pot with lid and cook on medium heat until everything is tender for 25-30 minutes. Properly stored, cooked chicken stew will last for 3 to 4 days in the refrigerator. This chicken stew is hearty and delicious, and there are a lot of ways that you can customize it to your tastes. Feel free to use other vegetables such as mushrooms, red bell peppers, butternut squash or broccoli.
You can try different types of potatoes like red potatoes, russet potatoes or sweet potatoes. You can flavor your stew with other ingredients such as bacon, hot sauce, canned tomatoes or white beans. For a hearty stew add grains such as barley, small pasta shells or cooked white rice. If you want to make the stew in a slow cooker, first brown the chicken.
Remove the chicken and cook the veggies. Take out the veggies and cook the butter and flour together. Pour chicken broth into the pot and whisk it into the flour and butter. Add the chicken and cooked vegetables back to the pot with the potatoes and seasonings. Pour everything into a slow cooker and cook it on low for 6 hours or high for 3-4 hours. Brown chicken at a high temp.
No need to cook it through, you just want the caramelization and flavor. You can use a mixture of either cornstarch or flour with broth or water. For some exotic flavor, add 1 tablespoon or so of curry powder along with the chicken broth. For some Mediterranean flavor, omit the flour and replace the chicken broth with one 28 oz can of whole tomatoes.