Rosemary Chicken Stew

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The air is cool and crisp-- which means it's perfect for some rosemary chicken stew. I make this stew a lot because it's an easy one "pot" dish and tastes great even as leftovers. Make a large batch and cozy up on the couch with a nice warm satisfying bowl. Pair it with some plain pasta or crusty bread if you want some carbs... otherwise, it's perfectly acceptable to just enjoy the stew as is. We do.


Here's the step by step in pictures:


Marinate chicken overnight. Add flour. Toss in flour to coat chicken

Brown chicken on both sides

Pour in chicken broth. Add carrots, onions, garlic and rosemary. Simmer for 45 min to 1 hr until chicken and veggies are tender and sauce has thickened

Some notes/tips:

  • I always like to marinate my chicken overnight with spices because I find the chicken tastes better that way. But if you are tight on time, you don't have to marinate it overnight since it will stew for 45 min or so and won't make as big of a difference if you decide not to marinate it overnight.
  • Coating the chicken in flour first before browning helps to seal in some of the chicken flavors and the flour helps to thicken the sauce as it is cooking. So don't skip this step.
  • Cut the carrots in large chunks so that they don't disintegrate after simmering for an hour.
  • Go light on the salt until the end. That way, you can taste and adjust the salt content to your liking. Sometimes if you taste too early and add in the salt, by the time the sauce is reduced, the stew is too salty. And if you plan to serve the stew with plain pasta, you will want to add more salt, but if you plan to eat the stew with no carbs, then make it less salty. It's all up to you!

Yields 5 servings

Ingredients:

  • 3 lbs chicken drumsticks or thighs (about 9 drumsticks or 6 thighs)
  • 1 t salt
  • ½ t sugar
  • ½ t pepper
  • ½ t garlic powder
  • 1 T dried onion flakes
  • 2 carrots, cut into large chunks
  • 1 large onion, cut into large pieces
  • 5 cloves garlic, smashed
  • 1/3 c all purpose flour
  • 1 T oil (for browning chicken)
  • 4 c chicken broth, low sodium
  • 3 sprigs rosemary

Procedures:

1. In a container, marinate chicken with salt, pepper, sugar, garlic powder, and onion flakes in the fridge; overnight marinating is best.

2. The next day, add flour to chicken and toss to coat the marinated chicken in flour. (Doesn't have to be perfectly coated.)

3. Heat the 1 T oil in a deep pan. Brown chicken on both sides.

4. When all the chicken are browned, add in chicken broth, carrots, onions, garlic and rosemary.

5. Stir everything to mix, and bring to a boil and then lower heat to a medium simmer.

6. Simmer for 45 min to 1 hour, with lid partially on pan, stirring occasionally to prevent scorching on the bottom. After 45 minutes, the sauce should have reduced by half and thickened, and the veggies and chicken tender.

7. Taste the sauce at the end of simmering and add salt and pepper as needed. Serve with plain pasta, rice or crusty bread, or eat as is.