Most importantly, winter demands stick-to-your-ribs chicken stew that warms you from the inside out.
Video: How to Make Roasted Vegetable and Chicken Stew
Winter in the Midwest Calls for Stew
I live in an area of the country where winter temperatures regularly drop to 30 degrees below freezing. Toss in wind howling over the barren farm fields that surround my home and it’s not uncommon to reach those “feels like” temperatures of -20°F or worse, depending on the year. And that doesn’t even account for the snow. Winter in Nebraska is no time for delicate flavors.
Warming Spices for the Win!
I broke from the traditional American chicken soup flavors of parsley, thyme, and sage and borrowed from global cuisines to create this chicken stew. It’s scented with turmeric, cumin, and North African harissa, the latter of which is a blend of many spices. Look for harissa powder in your supermarket or specialty spice stores. For this recipe, you want the powdered version, not the paste-like version that comes in a jar or a tube. If you don’t have it or can’t find it, substitute paprika and a pinch of chili powder. It won’t have the complexity of harissa, but it will add color and much-needed warmth to your stew.
How to Make a Hearty Chicken Stew
A few things make this chicken stew extra special – and extra hearty:
I forego the thin broth of traditional chicken noodle soup for a thick and hearty roux. It gives the soup body—adding the texture of cream without using actual cream—making this stew a great choice for those who are lactose intolerant or otherwise don’t consume dairy.Roast the vegetables in the oven before adding them to the stew. It’s also an easy way to build complexity by concentrating the sugars, and deepening the flavors. For this recipe, roast all of the vegetables together on one sheet pan, but keep them in separate rows because the vegetables are added at different times. This way you can cook the vegetables and keep them out of the way while you work on other components of the soup.
I also use Yukon gold potatoes for a couple of reasons:
I want to keep the skins on. I have a child with texture sensitivities and Yukon Gold skins are thin, which means the kids will eat the potatoes and I don’t have to peel them. Things like this make me incredibly happy.Some of the potatoes will be pureed into the stew along with the carrots. If you use a russet, its brown skin will create a dingy-colored stew base, which goes against the goal of this brightly colored dish.I want the vibrant yellow and orange colors of this soup to shine. The creamy yellow color of the potatoes goes nicely with the turmeric and other sunny hues.
Boneless vs. Bone-in Chicken Thighs
You may be tempted to use boneless, skinless chicken thighs. I wouldn’t advise it—the bones add rich flavor to the soup and you need the fat from the skin to render in the stew in order to make the roux.
The Best Stew for a Winter Night
This stew is bursting with vegetables, chicken, and the kinds of warming flavors needed for the long, dark evenings of winter. It’s food that feels like your mom just wrapped a cozy blanket fresh from the dryer around your shoulders.
Freeze the Stew!
To freeze the stew, let it cool completely. Transfer it to a freezer-safe container. It will keep for up to one month. Reheat on the stovetop while stirring occasionally.
More Hearty Chicken Recipes
Slow Cooker Shredded Chicken Chili Cheesy Bruschetta Chicken Cutlets Roasted Chicken Thighs with Fennel and Orange Baked Chicken Parmesan Skillet Chicken Puttanesca
Drizzle 3 tablespoons of olive oil over the vegetables, then sprinkle with 3/4 teaspoon of salt, 3/4 teaspoon freshly ground pepper, and 1/2 teaspoon harissa. Toss each individual row to coat. Roast veggies in oven for 20 to 25 minutes. When they are fork tender, set them aside while you finish the soup base. (Note: You don’t actually want the veggies to brown too much for this recipe; you want the colors to stay vibrant.) While the vegetables roast, cook the chicken and begin assembling the stew. Once the oil begins to shimmer, add the thighs skin side down. Cook the thighs for 7 minutes, until the skin has a nice golden brown color. Flip the chicken and cook for another 5 minutes. A few bits of skin may stick to the pan when you flip. That’s ok. After cooking, the skin should be crisp and golden, and you should have about a 1/4 cup of fat in the pan. (Just eyeball it; you’ll be fine!) The chicken will not be completely cooked, which is ok; transfer it to a plate. Continue cooking until the color deepens and it looks like golden paste, about 6 minutes. This is the roux that will thicken your soup. Keep stirring and scraping the bottom of the pan for about 5 minutes until the onions are cooked through. Slowly pour in the stock, you guessed it, while stirring! Add the bay leaves and bring it to a gentle simmer. Cover with a lid, but leave it slightly ajar. Continue to simmer over medium low heat for 25 minutes, stirring occasionally. Don’t let it boil. Add half of the roasted potatoes and half of the carrots to the pot (reserve the mushrooms). Use an immersion blender to puree the vegetables into the soup. When the chicken has cooled enough to handle, use two forks to shred it into bite-sized pieces. Discard the bones. Add the chicken back to the pot. Stir in the kale. Let everything warm through over low heat for a couple of minutes and make sure the kale is wilted.
