Hanna's Chicken Stew
Fresh ingredients, simple preparation, and delicious flavors will make this chicken your family classic. If skipping mashed potatoes, make sure to serve this stew with plenty of crusty bread for mopping up the sauce.
brunch, Dinner, Lunch, Main Course
American, Eastern European, European
Chicken legs, about 3 pounds
or whole chicken cut into 8 pieces
peeled and trimmed
trimmed and cleaned
Preheat the oven to 375°F.
In a dutch oven or a large ovenproof sauté pan, heat 1 tbsp of olive oil and butter.
Season chicken pieces with salt and pepper.
Place chicken parts in the pan and sear until golden brown on both sides, about 10-15 minutes. Depending on the size of your pan, you might have to sear chicken in two rounds.
Transfer seared chicken to a platter.
Add remaining butter to the pan.
Stir in pearl onions, shallots, garlic and thyme. Cook for about 3 minutes.
Add in the mushrooms, season with salt and pepper and cook until golden brown, about 5 minutes.
Stir in white wine to deglaze the bottom of the pan and let it reduce for about 3 minutes.
Return the chicken to the pan. Add the chicken stock and a bay leaf. Season if necessary. Bring the pan to a gentle boil.
Place the pan into the oven. Bake, uncovered, for 20 to 25 minutes, or until the chicken is cooked through.
Serve with Yukon Gold mashed potatoes.
The pearl onions, also known as button or baby onions in the UK, or creamers in the US.
You can easily substitute pearl onions with a chopped yellow onion.
Chicken, Mashed potatoes, Mushrooms, Pearl onions