Common Questions
Can I use chicken breasts instead of thighs?
You can, but breasts dry out more easily in a long simmer. If you go that route, use boneless skinless breasts and add them later: simmer the vegetables until nearly tender, then add chicken and cook just until done, about 12 to 18 minutes depending on thickness (165°F in the thickest part).
How do I know the chicken is done?
The safest cue is temperature: chicken is done at 165°F. With thighs, you will also feel it: the meat turns tender and starts to pull easily from the bone, and the simmering liquid runs clear, not pink.
How do I thicken stewed chicken?
This stew thickens naturally as the potatoes simmer and the broth reduces. If you want it thicker, mash a few potato chunks against the side of the pot and stir them in. For a more traditional thickening, whisk 1 tablespoon flour into 1 tablespoon softened butter, then stir that into the simmering stew for 2 to 3 minutes.
Why is my stew bland?
Usually it needs one of three things: salt, time (let it simmer uncovered a bit), or acid. A teaspoon of vinegar or a squeeze of lemon at the end makes the flavors pop.
Can I make this in a slow cooker?
Yes. Sear the chicken and sauté the onion, garlic, and tomato paste first if you can. Then cook on LOW 6 to 7 hours or HIGH 3 to 4 hours, until the chicken is tender and reaches 165°F. Add peas in the last 15 minutes and brighten with vinegar at the end.
Is it okay if my potatoes start to break down?
Totally. That is basically free thickener. If you want cleaner chunks, use Yukon Golds and keep it at a gentle simmer, not a hard boil.
