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GARLIC AND PARMESAN CHICKEN STEW

5 15 RAGOUT DE POULET AIL ET PARMESAN

nut-free, egg-free, freezes

Thighs Stews and braises Oven To freeze In advance Winter season Holiday season
2-4 Portions
20 min Prepping
35 min Cooking
Recipe Easy

Ingredients

  • 1 tbsp (15 ml) canola oil
  • 1 onion, diced
  • 3 carrots, cut into slices
  • 1 tbsp. (15 ml) garlic, minced
  • 3 celery stalks, cubed
  • ¼ cup (60 ml) all-purpose flour
  • 3 cups (750 ml) chicken broth
  • 1 lb (450 g) baby potatoes, halved
  • 1 tbsp. (15 ml) fresh thyme, chopped
  • 1 bay leaf
  • 1 cup (250 ml) 15 % cooking cream
  • ²⁄³ cup (160 ml) grated parmesan
  • ¼ cup (60 ml) fresh parsley, chopped

Directions

Click the steps to erase them.

  1. In a casserole, heat the oil over medium heat. Brown chicken thighs for 2 to 3 minutes.
  2. Add the onion, carrots, garlic, and celery. Cook for 1 to 2 minutes.
  3. Add the flour and stir. Pour in broth and bring to a boil.
  4. Add baby potatoes, thyme, and bay leaf. Cover and simmer for 30 to 35 minutes over low-medium heat, until the chicken is no longer pink.
  5. Add cream, parmesan, and parsley. Stir. Heat for 1 to 2 minutes.