Roasted Vegetable Chicken Stew
This Roasted Vegetable Chicken Stew features golden roasted carrots, mushrooms, and potatoes simmered with tender chicken thighs and kale in a rich, aromatic broth for the ultimate comforting meal.
6 Servings
Ingredients
- 8 oz baby bella mushrooms quartered
- 4 large carrots peeled and cut into ½-inch rounds
- 1½ lbs Yukon Gold potatoes cubed (about 5 medium potatoes)
- 5 tbs olive oil divided
- 1½ tsp kosher salt divided
- 1½ tsp freshly ground black pepper divided
- ½ tsp harissa powder
- 4 bone-in skin-on chicken thighs (about 1½ lbs)
- ¼ c all-purpose flour
- ½ large yellow onion chopped
- 3 large cloves garlic minced
- ½ tsp ground cumin
- 1 tsp ground turmeric
- ⅓ c white wine
- 6 c chicken stock 48 oz
- 2 bay leaves
- 3 large kale leaves stems removed and torn into pieces
Instructions
Preheat the oven:
- Set the oven to 425°F (220°C) and prepare a large baking sheet.
Roast the vegetables:
- Arrange the mushrooms, carrots, and potatoes on the baking sheet in separate rows. Drizzle with 3 tbs olive oil, then season with ¾ tsp salt, ¾ tsp black pepper, and ½ tsp harissa powder. Toss each group separately to coat evenly. Roast for 20–25 minutes, or until fork-tender but not overly browned. Set aside.
Prepare the chicken:
- While the vegetables roast, heat 2 tbs olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Trim excess fat and skin from the chicken thighs. Season with ¾ tsp salt and ¾ tsp black pepper. Place the chicken thighs skin side down in the pot and cook for approximately 7 minutes, until golden brown. Flip and cook for another 5 minutes. Remove the chicken and set aside.
Make the roux:
- Using the rendered chicken fat, sprinkle in ¼ c flour and stir continuously with a wooden spoon to form a paste. Scrape any browned bits from the bottom of the pot. Cook the roux for 5–6 minutes, until golden and fragrant.
Add aromatics:
- Stir in the chopped onion, minced garlic, cumin, and turmeric. Continue to cook for about 5 minutes, stirring often, until the onions soften and the mixture becomes aromatic.
Deglaze and build the broth:
- Add the white wine to deglaze the pan, scraping up any remaining fond. Slowly pour in the chicken stock while stirring to prevent lumps. Add the bay leaves and bring the mixture to a gentle simmer.
Simmer the chicken:
- Remove the skin from the chicken thighs and return them to the pot. Cover partially and simmer over medium-low heat for 25 minutes, allowing the flavors to meld and the broth to deepen.
Puree for texture:
- Remove the chicken and bay leaves. Add half of the roasted potatoes and carrots to the pot, and puree the mixture using an immersion blender until smooth. This will create a thick, velvety base for the stew.
Combine and finish:
- Add the remaining roasted vegetables, including the mushrooms, to the pot. Shred the chicken into bite-sized pieces and return it to the stew. Stir in the kale and allow it to wilt gently over low heat, approximately 2–3 minutes.
Serve:
- Ladle the stew into bowls and serve immediately with fresh, crusty bread or rolls.
Notes
To make this Roasted Vegetable Chicken Stew gluten-free, substitute the all-purpose flour with a 1:1 gluten-free flour blend or cornstarch for the roux. Ensure the chicken stock and harissa powder are certified gluten-free. The stew will maintain its thick, hearty texture and robust flavor without compromise.