Just-Like-Mom's Chicken Stew

Name: Just-Like-Mom's Chicken Stew
Prep time: 1 h 15 min
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 1 (4-pound) chicken with legs, thighs, and breasts cut into 8 separate pieces, backbone and wings discarded; kosher salt, to taste; black pepper, to taste; vegetable oil, to taste; 2 stalks celery, finely chopped; 1 medium onion, finely chopped; 2 tablespoons all-purpose flour; 4 cups low-sodium chicken stock; 2 medium parsnips, peeled and cut into 1-inch pieces; 2 medium carrots, peeled and cut into 1-inch pieces; 1 medium rutabaga, peeled and cut into 1-inch pieces; 1 medium turnip, peeled and cut into 1-inch pieces; 1 tablespoon fresh curly parsley, chopped, plus more, whole leaves, to taste, for garnish; 1 cup heavy cream

Chicken Stove-Top Diner-Style

Time: 1 hour 15 minutes

Yield: 4 servings

About

Nothing can truly replicate Mom's cooking; she had a kind of magic that infused every bite of her food. But Just-Like-Mom's Chicken Stew comes pretty close! It has a charm all on its own with its tender vegetables, savory and succulent chicken, and creamy broth, which can warm you up even after the coldest days. Just-Like-Mom's Chicken Stew is a magic spell in food form, casting you back to childhood and making everything alright. Isn't that the true power of home cooking?

Ingredients

1 (4-pound) chicken with legs, thighs, and breasts cut into 8 separate pieces, backbone and wings discarded
kosher salt, to taste
black pepper, to taste
vegetable oil, to taste
2 stalks celery, finely chopped
1 medium onion, finely chopped
2 tablespoons all-purpose flour
4 cups low-sodium chicken stock
2 medium parsnips, peeled and cut into 1-inch pieces
2 medium carrots, peeled and cut into 1-inch pieces
1 medium rutabaga, peeled and cut into 1-inch pieces
1 medium turnip, peeled and cut into 1-inch pieces
1 tablespoon fresh curly parsley, chopped, plus more, whole leaves, to taste, for garnish
1 cup heavy cream

Directions

Step 1 -Season the chicken pieces with the salt and the pepper.

Step 2 -Heat the oil in a Dutch oven over medium-high heat.

Step 3 -Brown the chicken, working in batches, until lightly golden on all sides, about 3-5 minutes per batch.

Step 4 -Transfer the chicken to a plate.

Step 5 -Add the celery and the onion and cook until they begin to soften, about 3 minutes.

Step 6 -Sprinkle the flour over the onion mixture and cook until the raw flour smell dissipates.

Step 7 -Add the stock to the onion mixture and season with the salt and the pepper.

Step 8 -Add the parsnips, the carrots, the rutabaga, and the turnips.

Step 9 -Add the chicken back to the mixture and bring the mixture to a boil.

Step 10 -Reduce the heat to a simmer.

Step 11 -Cover and cook until the vegetables are tender and the chicken is cooked through at 165 degrees F, about 45 minutes.

Step 12 -Stir the heavy cream and 1 tablespoon of the parsley into the chicken mixture.

Step 13 -Taste the stew for seasoning and add more of the salt and the pepper, as needed.

Step 14 -Serve garnished with the extra parsley leaves.

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