Chicken Stew

Instructions

1. 1

   Measure out all ingredients before beginning. Do not cut the potatoes yet.

2. 2

   Pat the chicken dry and season each side with salt, pepper, and Italian seasoning.

3. 3

   Heat olive oil in a large Dutch oven or soup pot over medium-high heat. Once hot, add the chicken and cook for 3-4 minutes per side until seared. Remove and set aside (the middle should be uncooked).

4. 4

   Turn off the heat, add the wine, then set the heat to medium. Use a silicone spatula to scrape up any browned bits from the bottom and sides of the pot. Let the liquid reduce by half, about 4 minutes.

5. 5

   Add the butter and let it melt. Add the onions, carrots, and celery. Toss to coat and soften for 5 minutes.

6. 6

   Add the garlic, hot sauce, Worcestershire sauce, and all seasonings. Cook for 1 minute.

7. 7

   Add the flour and stir to combine. Cook for 2 minutes, or until it begins to turn golden brown.

8. 8

   Add the chicken broth in small splashes, stirring continuously. Add the heavy cream in the same manner, then add the chicken bouillon.

9. 9

   Bring the stew to a boil, then reduce to a gentle simmer. Add the whole pieces of chicken back along with any juices from the plate.

10. 10

    Cover partially and let it simmer very gently for 45-60 minutes, stirring occasionally. The stew will reduce, thicken, and concentrate. Do not let it reach a boil or the chicken will become tough and dry.

11. 11

    Use kitchen tongs to remove the chicken and set aside on a plate to rest. Cut the potatoes into 3/4-inch chunks and add them to the stew. Simmer until fork tender, about 20 minutes.

12. 12

    Dice or shred the chicken and discard any bones. Return the chicken to the stew. Optionally add a few drops of Gravy Master for a darker color. Taste and adjust seasoning as desired. Serve with biscuits.