Cider vinegar makes this chicken stew perfectly tender, tangy, and saucy, with sweet carrots and mellow leeks for an easy-to-make dinner.
Course Main Course
Cuisine American
Keyword chicken stew
Prep Time 30 minutesminutes
Cook Time 40 minutesminutes
Total Time 1 hourhour10 minutesminutes
Servings 8
Calories 568kcal
Ingredients
3tablespoonsextra virgin olive oil
3poundsboneless, skinless chicken thighs
1 teaspoonkosher salt
1 ½teaspoonsfreshly ground black pepper
5carrots, sliced ½ inch thick
5garlic cloves, thinly sliced
1leek, white and light green parts only, thinly sliced
¼cupall-purpose flour
1cupcider vinegar
3cupschicken broth
4tablespoons butter, divided
1tablespoonparsley, minced
1poundegg noodles
Instructions
Preheat the oven to 350°F.
Trim the fat from the chicken thighs and slice into 1-inch cubes. Season well with the kosher salt and freshly ground black pepper. In a large heavy-bottomed pot or cast-iron dutch oven, heat the 2 tablespoons of olive oil over medium high heat. Add the chicken and cook the chicken in batches if needed, until browned, about 10 minutes. Transfer the chicken to a bowl.
Wipe out any of the extra crispy bits from the pot and add the last tablespoon of olive oil. Add the carrots, garlic, and leek and cook until the leek softens, about 5 minutes. Add the flour and cook for 2 minutes to lose it's raw flavor. Add the vinegar and stir, scraping the browned bits from the bottom of the pot, as the vinegar cooks down and thickens, about 3 minutes. Add the chicken broth and bring to a boil. Add the chicken back to the pot and cover with a lid. Transfer the pot to the oven and cook for 30 minutes.
Meanwhile, bring a large pot of water to a boil and cook the noodles in salted water according to package directions. Drain, then add back to the pot. Add 2 tablespoons of the butter to the noodles and season with kosher salt and freshly ground black pepper. Set aside, cover and keep warm.
Remove the stew from the oven and stir in the remaining butter until melted. Add more salt or pepper if you like, sprinkle with parsley, and serve over the buttered noodles.