This is an excellent hearty meal that tastes like it took all day but really is less than an hour. I like to do the chopping and such throughout the day when I have a few minutes here and there. That way when I’m ready to throw it all in the pan, everything is waiting and ready to go.
2 Tbl. flour
2 tsp. chili powder (or you can use paprika for a milder spice level)
1 tsp. salt
1 tsp. dried crushed rosemary (or about 2 tsp. fresh chopped)
1 tsp. dried oregano
1/2 tsp. granulated garlic (or 2 cloves, minced)
2 lbs. chicken
2 tsp. olive oil
5 medium carrots, cut into 2″ pieces
2 medium onions, chunked
3 cups chicken broth
2 lbs. potatoes (small reds can be scrubbed and quartered, russets either scrubbed or peeled and chunked)
1 pinch of dried dill
1) Combine the first 6 ingredients (flour through garlic) in a large ziploc or a big bowl. Slice the chicken into serving size pieces. I normally cut each breast into 6-8 pieces. Add to the bag/bowl and toss to coat.
2) Heat the oil in a deep skillet or a dutch oven. Add the chicken and any remaining flour mixture. Lightly brown both sides of chicken pieces.
3) Add carrots and onions. Pour chicken broth over everything and arrange the potatoes on top. Sprinkle potatoes with the pinch of dill. Bring the skillet to a boil, reduce to simmer. Cover and let simmer for 30 minutes or so until the chicken is done and veggies are tender.
4) During the last 15 minutes of cooking time, make a roux in a small pan by melting 2 Tbl. of butter over medium heat and whisking in 2 Tbl. of flour. Season with a pinch of each salt and pepper. Stir and let it brown a little. Scoop a ladle or two of pan juices into the roux and whisk until combined. You want this to be the consistency of a loose gravy, not too thick but not too liquidy. Do one ladle of juice, whisk it in, and then do another if you need to. When you’re happy with the roux, pour it into the stew and stir to thicken the sauce.
I made a version of this a year or so ago and though the flavor was almost right, there wasn’t enough juice and everything dried out just a bit. I tweaked the seasonings, added more broth, and decided that the roux would help bring it all together. The chicken stays at the bottom of the skillet under the veggies and stays nice and moist. Carrots and onions get so sweet and the potatoes sit mostly on top of the broth and basically steam, that way they don’t boil and more or less keep their shape. When I served this to my family last night, my nearly-7-year-old gave it a glowing review: “Delicious + excellent times a thousand!” All bowls were scraped clean, all tummies were full, and Mama is really happy to add another family favorite to the recipe box.
** Fair warning: This recipe makes a LOT of stew. It was enough to feed my family of 5 and leave enough for everyone’s lunch the next day. Feel free to cut this in half for a smaller family or if you’re not a leftover lover.