Old-Fashioned Chicken Stew

  • Yield : 4 to 6 servings
  • Cook Time : 25m
  • Ready In : 15m
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  • One 4-pound chicken, legs, thighs and breasts (no wings) cut into 8 pieces, backbone discarded (or 1 cut-up chicken)
  • Kosher salt and freshly ground black pepper
  • Vegetable oil, as needed
  • 2 stalks celery, finely chopped
  • 1 medium onion, finely chopped
  • 2 tablespoons all-purpose flour
  • 4 cups low-sodium chicken stock
  • 2 medium parsnips, peeled and cut into 1-inch chunks
  • 2 medium carrots, peeled and cut into 1-inch chunks
  • 1 medium turnip, peeled and cut into 1-inch chunks
  • 1 medium rutabaga, peeled and cut into 1-inch chunks
  • 1 cup heavy cream
  • 1 tablespoon chopped fresh curly parsley, plus additional leaves, for garnish


Step 1

Season the chicken pieces with salt and pepper. Heat 2 tablespoons oil in a Dutch oven over medium-high heat. Brown the chicken, working in batches and adding more oil as needed, 3 to 5 minutes per batch; set aside.

Step 2

Add the celery and onion and cook until beginning to soften, about 3 minutes. Sprinkle over the flour and stir, cooking a minute or so. Pour in the stock, season with salt and pepper and add the parsnips, carrots, turnip and rutabaga. Add the chicken back, bring to a boil and reduce to a simmer. Cover and cook until the vegetables are tender and the chicken is cooked through, about 45 minutes.

Step 3

Stir in the heavy cream and parsley. Taste and adjust the seasoning with salt and pepper. Serve garnished with parsley leaves.

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