Imagine a dish that combines the rustic charm of traditional German cooking with the irresistible comfort of a slow-cooked chicken stew. This Roast Chicken Stew (Braunes Geflügelragout) is not just a meal—it's a culinary journey that transforms simple ingredients into a mouth-watering experience that will transport you straight to a cozy German kitchen. Packed with tender chicken, hearty vegetables, and rich, aromatic flavors, this recipe is about to become your new go-to comfort food that promises to impress family and friends alike!
Prep Time: 15 mins
Cook Time: 1 hrs 30 mins
Total Time: 1 hrs 45 mins
Cuisine: German
Serves: 6 servings
Ingredients
- 1 whole chicken, cut into pieces
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 carrots, sliced
- 2 potatoes, cubed
- 4 cups chicken broth
- 1 tablespoon thyme
- Salt and pepper to taste
Instructions
- Begin by preparing all your ingredients. Cut the whole chicken into pieces, ensuring you have a mix of thighs, drumsticks, and breasts. Chop the onion, slice the carrots, and cube the potatoes. Set everything aside.
- In a large, heavy-bottomed pot or Dutch oven, heat 2 tablespoons of olive oil over medium-high heat. Once the oil is hot, add the chicken pieces to the pot, skin-side down. Sear the chicken for about 5-7 minutes until the skin is golden brown. Turn the pieces occasionally to ensure even browning.
- Once the chicken is browned, remove it from the pot and set it aside on a plate. In the same pot, add the chopped onion and sauté for about 3-4 minutes until it becomes translucent and fragrant.
- Add the sliced carrots and cubed potatoes to the pot with the onions. Stir them together and cook for an additional 5 minutes, allowing the vegetables to soften slightly.
- Return the browned chicken pieces to the pot, placing them on top of the vegetables. Pour in 4 cups of chicken broth, ensuring that the chicken and vegetables are submerged. Add 1 tablespoon of thyme, and season with salt and pepper to taste.
- Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to low, cover the pot, and let it simmer for about 1 hour. This slow cooking will allow the flavors to meld and the chicken to become tender.
- After 1 hour, check the chicken for doneness. The meat should be cooked through and easily pull away from the bone. If necessary, let it simmer for an additional 15-30 minutes.
- Once the chicken is fully cooked, remove the pieces from the pot and set them aside to cool slightly. After a few minutes, shred the chicken meat from the bones, discarding the skin and bones. Return the shredded chicken to the pot and stir to combine with the stew.
- Adjust the seasoning with additional salt and pepper if needed. Let the stew simmer for another 5-10 minutes to heat through.
- Serve the roast chicken stew hot, garnished with fresh herbs if desired. Enjoy this hearty and comforting German dish with crusty bread or over a bed of rice.
Tips
- Choose the Right Chicken: Use a whole chicken for the most authentic flavor, ensuring you have a mix of dark and white meat for varied textures.
- Searing is Key: Take your time browning the chicken pieces. This step develops a deep, rich flavor foundation for your entire stew.
- Low and Slow Cooking: Don't rush the simmering process. The longer the stew cooks, the more the flavors will meld together and the more tender the chicken will become.
- Fresh Herbs Matter: While dried thyme works, using fresh thyme can elevate the dish's aromatic profile.
- Adjust Liquid as Needed: If the stew becomes too thick during cooking, add a bit more chicken broth to maintain the desired consistency.
- Make Ahead Friendly: This stew tastes even better the next day, so don't hesitate to prepare it in advance and reheat.
- Serving Suggestion: Pair with crusty German bread or a side of buttered egg noodles to soak up the delicious broth.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 15g
Protein: 35g
Fat: 18g
Saturated Fat: 5g
Cholesterol: 110mg
