Monday, 6 April 2015

Chicken Thighs and Root Vegetables Stew

Whole chicken thighs stewed with an assortment of root vegetables

Tender, juicy, succulent and tasty are just of few of the adjectives which can very effectively be applied to chicken thighs cooked in this way. The meat literally falls off the bones providing a wonderful all round eating experience. It was while I was updating my chicken thighs recipes page online that I decided to share one of my prepared dishes on this blog. I hope you try it out and enjoy it as much as I did.

Root vegetables for chicken thigh stew

Ingredients for One Generous Portion

3 whole chicken thighs, skin on
Salt and pepper
2 tablespoons rapeseed or sunflower oil
1 and 1/2 pints fresh chicken stock
1 medium carrot
1 medium parsnip
6 baby potatoes
1/2 teaspoon dried thyme

Chicken thighs are firstly browned on their skin sides


Season the chicken thighs with salt and pepper. Pour the oil in to a large stew pot and bring up to a fairly high heat. Lay the chicken thighs in the pot skin sides down and cook for a couple of minutes.

Sealing chicken thighs on their flesh sides

Reduce the heat to low to medium and turn the chicken thighs on to their flesh sides to cook for one minute.

Chicken stock is added to sealed chicken thighs

Pour the chicken stock in to the pot and bring to a simmer.

Vegetables and seasonings are added to chicken thighs and stock

Scrub all the vegetables clean but do not peel. Top and tail the parsnip and carrot before chopping in to large chunks. Cut the potatoes in half across the way. Add to the pot, bring the stock back to a simmer, cover and continue to simmer for forty-five minutes.

Stewed chicken thighs

Use a large slotted spoon to carefully remove the chicken thighs only from the pot and arrange on a plate. Turn off the heat, re-cover the pot and leave the chicken thighs for five minutes to rest.

Skin peels easily from stewed chicken thighs

Use the same slotted spoon to plate the veg and pour a little of the stock over the top.

Tender meat flakes in large pieces from stewed chicken thighs

You will find the meat will fall from the chicken thighs almost at a touch, leaving the bones clean behind.

Chicken thigh bones are left clear of tender meat

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