Tender chicken legs and hearty potatoes come together in this classic chicken leg stew with potatoes, making it a filling recipe ideal for a cozy family evening.
Classic Chicken Leg Stew with Potatoes
A flavorful stew featuring succulent chicken legs and potatoes, simmered in a savory broth, delivering a comforting and fulfilling meal.
Equipment
- Large pot or Dutch oven
- cutting board and knife
- wooden spoon
- serving bowl
Ingredients
- chicken leg
- olive oil
- vegetables
- salt and pepper
- potatoes
- herbs and spice
Instructions
- Heat olive oil in a large pot or Dutch oven over medium-high heat. Add chicken leg quarters and brown them on all sides. Remove the chicken from the pot and set it aside.
- In the same pot, add chopped onion and minced garlic. Sauté until the onions are translucent. Add the sliced carrots, celery, and potatoes, and cook for a few minutes until slightly softened.
- Return the browned chicken legs to the pot. Pour in chicken broth, add dried thyme, dried rosemary, bay leaf, salt, and pepper. Stir gently to combine.
- Bring the stew to a boil, then reduce the heat to low. Cover and simmer for about 1 hour until the chicken is cooked through, and the potatoes and vegetables are tender. Stir occasionally.
- Taste and adjust seasoning if needed. Remove the bay leaf. Ladle the chicken leg stew with potatoes into serving bowls. Garnish with chopped parsley. Serve hot and enjoy!
Video
Notes
- Feel free to add other vegetables like peas, green beans, or bell peppers for additional flavors and colors.
- For extra richness, you can add a splash of white wine or a dollop of cream towards the end of cooking.
- Ensure the chicken reaches an internal temperature of 165°F (74°C) for safe consumption.
Nutrition
Serving: 800g
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