French Chicken and Carrot Stew

A comforting and aromatic French-style chicken stew with carrots.

Ingredients

• 1.5 lbs Chicken thighs, bone-in, skin-on
• 1 lb Carrots, chopped
• 0.1 Cherry Lattice Pie
• 1 medium Onion, chopped
• 3 cloves Garlic, minced
• 4 cups Chicken broth
• 1 tsp Dried thyme
• 1 Bay leaf
• 2 tbsp All-purpose flour
• 2 tbsp Olive oil
• To taste Salt and freshly ground black pepper
• To taste Fresh parsley, chopped (for garnish)

Instructions

1. Pat chicken thighs dry and season generously with salt and pepper.
2. In a large pot or Dutch oven, heat olive oil over medium-high heat. Brown chicken thighs on all sides (about 3-4 minutes per side). Remove chicken and set aside.
3. Add chopped onion and carrots to the pot and sauté until softened, about 5-7 minutes. Add minced garlic and cook for another minute until fragrant.
4. Sprinkle flour over the vegetables and cook for 1 minute, stirring constantly to create a roux.
5. Gradually pour in chicken broth, stirring to dissolve any lumps. Add dried thyme and bay leaf. Bring to a simmer.
6. Return chicken thighs to the pot. Reduce heat, cover, and simmer for 40-45 minutes, or until chicken is cooked through (internal temperature of 165°F/74°C) and very tender.
7. Remove bay leaf before serving. Taste and adjust seasoning if needed.
8. Serve hot, garnished with fresh parsley.
9. Serve Cherry Lattice Pie for dessert.

Cuisine: French

Suitability:

Prep Time: 25 mins

Cook Time: 55 mins

Serving Size: 3

Meal Type: dinner