Chicken Stew

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IngredientsChicken Stew

  • 4 tablespoons butter
  • 4 pounds skinless chicken thighs
  • 4 celery stalks, sliced
  • 4 carrots, peeled, trimmed, and sliced
  • 1 small yellow onion, peeled and sliced
  • 2 tablespoons tarragon vinegar
  • 1 teaspoon fines herbs (a blend of parsley, chervil, tarragon and chives)
  • 1 Bay leaf
  • Salt and freshly ground black pepper


  1. Melt butter in a large heavy pot over medium-high heat. Working in batches until well browned, 6 to 8 minutes per side. Transfer chicken to a large plate and set aside
  2. Meanwhile, bring 4 cups water to a boil in a small pot over high heat. Reduce heat to low to keep water hot.
  3. Add celery, carrots, onions, vinegar, fines herbs, and Bay leaf to pot with butter and rendered chicken fat, scraping any browned bits stuck to bottom of pot. Season to taste with salt and pepper and cook until vegetables begin to soften, about three minutes
  4. Return chicken and any accumulated juices to pot, add enough hot water to just cover chicken (about 3 cups) and bring to a boil. Reduce heat to low, cover, and simmer until chicken is tender, about 1 hour. Discard Bay leaf.
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