Dinner Party Ideas – Herb-Infused Chicken Stew
Easy & Aesthetic Dinner Party Ideas – This Herb-Infused Chicken Stew is a Heart, Savory, and Nourishing Dish! It’s perfect for cozy and formal gatherings
This Herb-Infused Chicken Stew is a flavorful and comforting dish inspired from the classic French recipe “Coq au vin” but without the wine. This dish is made with succulent chicken breast and veggies simmered in a rich and flavorful beef stock with fresh aromatic herbs.
This Fragrant Herb-Infused Chicken Stew can be served over mashed potatoes. When serving at a party or casual gathering; pair with red or white wine to complement the flavors of the stew or with a mocktail for non-drinkers.
What ingredients do I need for this Herb-Infused Chicken stew recipe?
4 chicken drumsticks
Salt and pepper
2 ½ tablespoons vegetable oil
1 large yellow onion (chopped)
2 large carrots (cut diagonally)
4 garlic cloves (minced)
1 tablespoon tomato paste; 1 tablespoon all-purpose flour
1 bay leaf
5 sprigs fresh thyme (tied)
3 cups chicken stock
4 tablespoons unsalted butter
3 cups beef stock
8 ounces cremini mushrooms (sliced)
Kneaded butter (optional)
1/3 cup chopped parlsey
How to make this recipe?
Preheat oven to 350 degrees to prepare your Herb-Infused Chicken.
Dry the chicken pieces and season generously with salt and pepper.
Heat 1 teaspoon of vegetable oil in a large Dutch oven or a heavy pot with a lid over medium high heat. Add the chicken. Brown the chicken pieces on all sides for about 8 to 10 minutes, then remove from the pot.
Remove any excess chicken fat left in the pot, lower the heat to medium then add the chopped yellow onion and the carrots . Sautée until the onion is soft then add in the minced garlic and stir for a minutes until fragrant.
Add the tomato paste and cook for a minute, then add the flour and for a whole minute as well in order to cook off the floury taste.
Pour in the beef stock, add the bay leaf and the thyme sprigs lifting the fond with a wooden spoon. Cook about 10 minutes.
Add the chicken stock and drizzle some salt and pepper. Once it starts to boil, place in the chicken pieces and lardons.
Then cover the pot and put in the oven. Let it cook until the Herb-Infused Chicken is tender.
During the last 15 minutes of cooking time, get the mushrooms ready. In a skillet set over medium high heat, add 1 tablespoon oil and 2 tablespoons of butter and sautée the mushrooms for about 8 to 10 minutes.
When the stew is done, remove the chicken pieces and place gently on serving plate and remove the bay leaf and thyme.
At this point, add ¼ cup parsley keeping the rest as a garnish.
Add in the sautéed mushrooms, pour the sauce over the chicken pieces and top with parsley. Enjoy your Herb-Infused Chicken stew!
Helpful Tips and Variations:
Can use skinless boneless chicken instead? You can remove the skin and bones if you want.
What can I use to replace the coq? To replace the chicken in this recipe, you can use pork shoulder, tenderloin, turkey thighs or Rabbit.
What can I replace a Dutch oven? Any thick bottomed sturdy pot with a lid would work. You can even make this recipe in a crock pot
Can I make this Herb-Infused Chicken stew recipe with red wine? This recipe is inspired from the classic Coq au Vin recipe, which basically uses red wine for making the sauce. I replaced with beef stock, but you can totally use red wine instead. You can use Cabernet Sauvignon or the classic choice; Burgundy.
How can I store these baked potatoes? I prefer to store it in the same pot but I tend to use some plastic wrap to make sure it’s safely covered then place in the fridge for up to 3 days. You can use an airtight container instead.
How can I serve this Herb-Infused Chicken Stew?
At parties or holiday celebrations, serve this Herb Infused Chicken Stew on individual plates over creamy mashed potatoes, rice, or with a loaf of baguette for dipping. Pair with a side of steamed vegetables and a nice glass of red wine, such as Burgundy or Pinot Noir. If you’re serving at a casual family setting; I recommend serving it family style, with the Dutch Pot in the middle of the table.
Dinner Party Ideas – Herb-Infused Chicken Stew
Ingredients
- 4 chicken thighs
- 4 chicken drumsticks
- Salt and pepper
- 2 ½ tablespoons vegetable oil
- 1 large yellow onion chopped
- 2 large carrots
- 4 garlic cloves minced
- 1 tablespoon tomato paste
- 1 tablespoon all-purpose flour
- 1 bay leaf
- 5 sprigs fresh thyme tied
- 3 cups chicken stock
- 4 tablespoons unsalted butter
- 3 cups beef stock
- 8 ounces cremini mushrooms sliced
- Kneaded butter optional
- 1/3 cup chopped parlsey
Instructions
- Preheat oven to 350 degrees.
- Dry the chicken pieces and season generously with salt and pepper.
- Heat 1 teaspoon of vegetable oil in a large Dutch oven or a heavy pot with a lid over medium high heat. Add the chicken. Brown the chicken pieces on all sides for about 8 to 10 minutes, then remove from the pot and set aside along with the lardons.
- Remove any excess chicken fat left in the pot, lower the heat to medium then add the chopped yellow onion and the carrots (cut diagonally). Sautée until the onion is soft then add in the minced garlic and stir for a minutes until fragrant.
- Add the tomato paste and cook for a minute, then add the flour and for a whole minute as well in order to cook off the floury taste.
- Pour in the beef stock, add the bay leaf and the thyme sprigs lifting the fond with a wooden spoon. Cook until the beef stock is reduced by half (about 10 minutes).
- Add the chicken stock and drizzle some salt and pepper. Once it starts to boil, place in the chicken pieces and lardons.
- Cover the pot and put in the oven. Let it cook for 45 minutes or until the chicken is tender.
- During the last 15 minutes of cooking time, get the mushrooms ready. In a skillet set over medium high heat, add 1 tablespoon oil and 2 tablespoons of butter and sautée the mushrooms for about 8 to 10 minutes. Season with some salt and pepper and put aside.
- When the stew is done, remove the chicken pieces and place gently on serving plate (cover with foil to preserve warmth), and remove the bay leaf and thyme.
- At this point, taste to adjust any seasoning, then add ¼ cup parsley keeping the rest as a garnish.
- Add in the sautéed mushrooms, pour the sauce over the chicken pieces and top with parsley and serve. You can also put the chicken back to serve in the pot. Enjoy!
