This is truly a delicious, ridiculously simple stew. I've never seen one this easy in my life, and it's hands down my new favorite. Most stews have chicken broth, potatoes and the like, which make it a more hearty dish but this one is a light, tasty one with tender pieces of chicken and lots of veggies. I LOVE it.Make sure you get a good wine for this one, because that is much of your broth. I used Sawmill Creek's Sauvignon Blanc, and it was delicious. The only changes I made was to add a little more flour, some garlic, and peas.
Adapted from Jamie Oliver's Food Revolution
2 stalks celery
2 carrots, peeled and chopped
2 medium onions, chopped
3 cloves garlic, minced
olive oil
1 1/2 Tbsp all purpose flour
one 14 oz can of diced tomatoes
salt and pepper
2 cups white wine
3 sprigs of fresh thyme
1 lb of boneless, skinless, chicken thighs cut into 1 inch cubes
a handful of frozen peas
In a large pot with some olive oil in the bottom, saute your carrots, onions, garlic, and celery until softened (about 10 minutes). Stir in the flour and chicken. Add the wine, tomatoes, and thyme, stirring to bring up any brown bits on the bottom of the pot.
Bring to a boil and then cover and turn down to low to simmer gently for about an hour, stirring occasionally. Remove the lid and continue to simmer for another 30 minutes, adding a bit more liquid if needed and removing the thyme springs. Stir in the peas just before serving and heat through.
Makes 4-6 servings.
