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Here at Sensei Cooks I write about my adventures in the kitchen and sometimes in the dojo.

I have a love for cooking and want to explore all the possible facets of it. Leave no stone unturned so to speak.

I am Vegan and love all types of vegan cooking.

I love the process of cooking. Being in the moment. Sort of Zen and the Art of Cooking.

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Homey Chicken Stew

Wednesdays are always a challenge for us, dinner wise. Dylan has dance class at 4:30 and 6pm so eating before is way to early for this household. I grew up eating at 5:00pm every night, or at least pretty darn close to 5pm. But with our lifestyle, people going to bed at 2 or 3am on a regular basis (and some times 5am), the need for the big meal at 5pm just does not make sense to us. We usually eat at 8 or even 9pm. So with Dylan’s dance going during the prep and cooking time, we started to have take out. But then we decided to try the slow-cooker. Wow! Now I can prep and start the meal in the early afternoon and we can eat shortly after getting home at 7:30pm. We have made out of this world chili, Asian ribs, barbeque ribs and now this fantastic chicken stew. This is also a very economical meal, using chicken thighs and veggies. I was out of white wine but happened to have a bottle of cooking white wine so I tried that. I forgot to add the peas and parsley when we got home from dance and it was just perfect without either, so I have labeled them optional.

No pictures of this dish, we were all hungry when we got home and as soon as it was in the bowl, everyone was eating. If I think of it I will post pictures here the next time I make it – the will be soon, I am sure.

Homey Chicken Stew
adapted from America’s Test Kitchen’s Slow Cooker Revolution

cooking time 4-6 hours on low
serves 6-8

3 lbs boneless, skinless chicken thighs, trimmed
Sea salt and freshly ground black pepper
3 tbsp vegetable oil, divided
3 onions, finely chopped
8 garlic cloves, minced or pressed
1 1/2 tbsp tomato paste
2 tsp fresh thyme leaves
1/3 cup all-purpose flour
1/2 cup dry white wine (I used cooking wine this time)
4 cups Chicken broth, divided
5 small – medium Yukon gold potatoes, peeled and cut into 1/2” dice
4 carrots, peeled and sliced 1/4” thick
3 bay leaves
1 cup frozen peas (optional)
1/4 cup parsley, chopped (optional)


1. Dry chicken and season with salt and pepper
2. Brown half of the chicken in a skillet with 1 tbsp oil on medium-high for 4-6 minutes. Repeat with second half.
3. Remove chicken and set aside.
4. Heat 1 tbsp oil in skillet over medium-high heat, add onions and cook until soft about 5 minutes.
5. Add the garlic, tomato and thyme, cook for an additional 2 minutes.
6. Add the flour and stir in for an additional 1 minute. Add wine and scrape up the brown bits, add 1 cup of broth and stir until smooth.
7. Transfer the onion mixture to the slow cooker.
8. Place the carrots in a microwave safe bowl and cover with cling wrap and microwave on high for 5 minutes. Add to the slow cooker.
9. Repeat with potatoes and add to the slow cooker, add the chicken to cooker and remaining 3 cups of broth and bay leaves.
10. Cover and cook on low for 4- 6 hours.
11. Remove chicken thighs and pull apart with two forks, add back to stew.
12. Add the optional peas and parsley and heat until peas are hot.
13. Serve with some good bread to soak up the gravy. We had Potato Scallion Bread with ours.

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