Warm Hearty Chicken Stew

Oct 10, 2010 by

There are definitely moments of nippiness being experienced by people in the North Western part of the world. Perhaps a little premature, but it makes you want to take out that soft couch throw, those soft pillow slippers and turn on your dim lighting to pull all the coziness together. Doesn’t this sound delectable already?

Life takes on shades of gold and rust, leaves gracefully mature before our very eyes, bright pumpkins make their debut for the first time this year and we are left speechless at the uncompromising beauty life has to offer.

Wanting to rejoice the colors and deep aromas that accompany this beautiful ‘Dickension’ season, I made an aromatic chicken stew. The stew, golden and autumnal in color, provides a pot-pourri like aroma throughout my home with it’s dry roasted spices of cilantro seeds, cinnamon, bay leaves and cloves. Let the chicken bask, braise and tenderize in this velvety sauce, whilst you tuck in to a book. Once the stew is ready, heap in to a bowl, break off some French bread, put your feet up and let ‘life have you’.


Chicken Ingredients

2 tbsp all purpose flour
2” piece of fresh, grated ginger
Salt and pepper
3 ½ lbs drum sticks, thighs and breasts (I get a
whole chicken with the skin
and ask the butcher to cut it up)

Stew Sauce
Dry whole spices of: 1 tsp coriander seeds, 1 Cinnamon stick, 2 bay leaves,
4 cloves
2 tbsp olive oil
3 cloves of garlic (smashed with the flat of a knife and roughly chopped)
4 shallots
¾ of a large carton of chicken stock (about 3 cups)
1 (about 8oz) glass of white wine 1 ½ tbspn of cornstarch or arrowroot (I recommend a Sauvignon Blanc)
Chiffonade of parsley to garnish


1. Coat the chicken in the flour, ginger, paprika, salt and pepper
2. In small batches, ‘golden’ the chicken on both sides for approx 5 minutes on each side in a heavy weighted deep, enameled pan. Set the chicken aside.
3. Add 2 tablespoons of olive oil and add the roughly chopped shallots and garlic to the pan, cook for 5 minutes
4. In a separate pan, dry roast your spices, continuously tossing them for approximately 3 minutes. As you smell the aroma and see the coriander seeds turn a golden color add to the pan with the garlic and shallots
5. Pour in the wine to deglaze the pan and then add the stock
6. Add the chicken back to the pot and cook covered on medium/ high on the stove top
7. After 15 minutes, add the cornstarch/ arrow root (mix with a little water to make into a smooth paste before adding)
8. Allow to cook for 45 minutes

Serving Suggestions

Fresh French bread or buttered rice

Pearls of Wisdom

If you find biting in to a cilantro seed or a clove offensive, wrap the dry spices in a muslin cloth after roasting them

If the sauce is too wet and not thickening, cook uncovered for about 10 minutes

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1 Comment

  1. Anonymous

    I'm thinking of whether or not to purchase a slow cooker now that I'm trying to cook more. I've never had one and I'm worried about safety while I'm not around. Is there a huge difference in taste between simply cooking in a large pot and staying around from having a slow cooker? Meredith


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