Chicken Stew
Ingredients
Chicken thigh (skinless) – 4 pieces
Carrots (cut into 2-inch cubes) – 2 medium
Potatoes (cut into 2-inch cubes) – 3 medium
White onion (1-inch diced) – 1 large
Garlic (finely chopped) – 3 cloves
Celery (¼-inch chop) – 2 stalks
Chicken broth – 4 cups
Olive oil – 2 Tbsp
Butter – 2 Tbsp
All-purpose flour – 2 Tbsp
Thyme (dry) – 1 tsp
Bay leaves – 2 pieces
Ground black pepper – 1 pinch
Fresh parsley (chopped) – 1 tsp
Rosemary (dry) – 1 tsp
Kikkoman Standard Soy Sauce – 2 Tbsp
Preparation
Heat olive oil in a large sauté pan.
Season chicken with salt and pepper, then sear for about 4–5 minutes per side until browned.
Remove the chicken and set aside.
In the same pan, add onions, carrots, and celery.
Sauté for about 5 minutes until soft and aromatic.
Add garlic and cook for another minute.
Pour in the chicken stock, scraping up any browned bits from the pan.
Add potatoes, thyme, rosemary, and bay leaves.
Return the chicken to the pot, ensuring it’s submerged in the liquid.
Bring to a simmer, cover, and cook for 35–40 minutes or until the chicken is tender.
Remove the bay leaves, shred the chicken, and return it to the pot.
Stir in the butter–flour mixture (as a thickener) and simmer for about 3 minutes.
Taste and adjust seasoning if needed.
Garnish with chopped parsley.
Serve hot with one slice of crusty bread or a cup of cooked rice.
