Name: Brouet de Poulet (Chicken Stew)
Prep time: 20 min
Cook time: 1 h 30 min
Total time: 1 h 50 min
Yield: 6 servings
Ingredients: 2 pounds (900g) chicken thighs, bone-in and skin-on; 2 tablespoons (30ml) olive oil; 1 large onion, chopped; 3 cloves garlic, minced; 2 carrots, peeled and sliced; 2 celery stalks, sliced; 2 potatoes, peeled and diced; 4 cups (960ml) chicken broth; 1 cup (240ml) dry white wine; 2 tablespoons (30ml) tomato paste; 1 teaspoon (5ml) dried thyme; 1 teaspoon (5ml) dried rosemary; 2 bay leaves; Salt and freshly ground black pepper to taste; 1/2 cup (120ml) heavy cream (optional); Fresh parsley, chopped (for garnish)

Brouet de Poulet (Chicken Stew)

Brouet de Poulet is a comforting French chicken stew made with tender chicken, root vegetables, and aromatic herbs. Slow-cooked to perfection, it’s a hearty and satisfying dish for any occasion.

Nutrition

Calories: 380cal

Carbohydrate: 20g

Protein: 32g

Fat: 18g

Cholesterol: – -mg

Sodium: 600mg

Difficulty Level: easy

20 min Prep

1 hr 30 min Cook

1 hr 50 min Total

6 Servings

Ingredients

2 pounds (900g) chicken thighs, bone-in and skin-on
2 tablespoons (30ml) olive oil
1 large onion, chopped
3 cloves garlic, minced
2 carrots, peeled and sliced
2 celery stalks, sliced
2 potatoes, peeled and diced
4 cups (960ml) chicken broth
1 cup (240ml) dry white wine
2 tablespoons (30ml) tomato paste
1 teaspoon (5ml) dried thyme
1 teaspoon (5ml) dried rosemary
2 bay leaves
Salt and freshly ground black pepper to taste
1/2 cup (120ml) heavy cream (optional)
Fresh parsley, chopped (for garnish)

Instructions

Season the chicken thighs with salt and pepper.
Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the chicken thighs, skin-side down, and sear until golden brown, about 5 minutes per side. Remove the chicken and set aside.
In the same pot, add the chopped onion and minced garlic. Sauté for 2-3 minutes until softened.
Add the carrots, celery, and potatoes to the pot. Cook for 5 minutes, stirring occasionally.
Stir in the tomato paste, thyme, rosemary, and bay leaves. Cook for 1-2 minutes until fragrant.
Pour in the chicken broth and white wine, scraping the bottom of the pot to release any browned bits. Bring to a simmer.
Return the chicken thighs to the pot. Cover and reduce the heat to low. Simmer for 1 hour, or until the chicken is tender and the vegetables are cooked through.
If using, stir in the heavy cream during the last 10 minutes of cooking.
Remove the bay leaves and discard. Adjust seasoning with salt and pepper if needed.
Garnish with chopped parsley before serving.
Tip: Serve with crusty bread or over mashed potatoes for a complete meal.