Chicken and Herb Stew

It is cold.  Not Florida cold which is anything below 70˚, but cold.  It will be 19˚ here tomorrow.  So I wanted dinner to be warm and comforting.  I decided on  Chicken and Herb Stew.  It is hearty and healthy. This meal is also inexpensive.  And when it is cold out, I like to use the oven, because it helps warm the house.

You can change up this stew by adding different herbs.  Herbs de Provence would be nice as would an Italian mix.   Using the original herbs, you could use different root vegetables. Parsnips could replace carrots.  You could also add ½ cup of diced rutabaga or turnips with the potatoes.

Servings:  6-8

Time:  Prep: 15 minutes Cook:  60 minutes
Hardware: knives & chopping block, measuring cups & spoons, 4 quart Dutch oven, a plate, tongs, wooden spoon, small bowl, fork, no powder latex gloves

Ingredients:

• 2 teaspoons olive oil
• 4 chicken thighs (1-1½ pounds)
• 1 tablespoon each fresh sage and thyme
• ½ tablespoon rosemary (you can substitute 2 teaspoons poultry seasoning for the herbs)
• ¼ pounds carrots
• 1 medium onion (½ cup) chopped
• 1 celery stalk
• 3 cloves garlic
• 2 pounds white or russet potatoes
• 5 cups liquid ( I used ½ low sodium chicken stock & ½  dry white wine)
• 1 teaspoon salt
• ½ teaspoon pepper.
• 2 tablepoons cornstarch
• 2 tablespoons fresh parsley (1 tablespoon dried)
• Salt & pepper 

1. Wash and roughly chop the carrots, onions, garlic, and celery. Mince the rosemary, sage, and thyme. Scrub the potatoes and quarter them. Set aside.
2. Generously salt and pepper both sides of the chicken.
3. Preheat the oven to 375˚.
4. Coat the bottom of the Dutch oven with olive oil.  Place over medium heat.  When the oil is hot place the chicken, skin side down in the Dutch oven.  Allow the chicken to sear for 6 minutes.  Turn and sear for 6 more minutes.  Remove and place the chicken onto the plate.
5. Pour off all but 1 tablespoon of the fat.  Place the carrots, onions, garlic, celery, rosemary, sage, and thyme in the Dutch oven and sauté until the garlic becomes fragrant and the vegetables soften (about 5 minutes.)
6. Put the chicken back in on top of the vegetables. Add the liquid and the salt & pepper. Put the potatoes on top of the chicken.
7. Put the lid on the Dutch oven and place in the oven.  Cook for 40 minutes.
8. Mince the parsley if you are using fresh.  Set aside.
9. Remove the Dutch oven and return to the stove top. Put on the gloves and remove the meat from the bones.  Discard the skin, fat and gristle. Shred the chicken and return it to the stew.
10. Put the cornstarch in the bowl with 4 tablespoons of cold water.  Mix until the cornstarch is dissolved.
11. Return the stew to a boil.  Add the cornstarch-y water. Stir until the stew thickens.  Remove from the heat.  Adjust the salt & pepper..  Sprinkle the parsley on top. 
12. Serve warm with soft rolls.