Savoie’S Roux Chicken Stew Recipe
Savoie's Roux Chicken Stew is a comforting and hearty dish that originates from the Savoie region in France. This stew is rich in flavor, thanks to the traditional roux-based sauce that gives it a velvety texture and depth of taste. It's the perfect dish to warm you up on a chilly evening.
Prep Time: 20 minutes Cook Time: 1 hourIngredients:
- 1 whole chicken, cut into pieces
- 1/2 cup all-purpose flour
- 1/2 cup butter
- 1 onion, diced
- 2 cloves garlic, minced
- 2 carrots, sliced
- 2 celery stalks, sliced
- 2 cups chicken broth
- 1 cup white wine
- 1 bay leaf
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions: How to Cook Savoie'S Roux Chicken Stew
- Season the chicken pieces with salt and pepper, then dredge them in flour, shaking off any excess.
- In a large Dutch oven or heavy-bottomed pot, melt the butter over medium heat.
- Add the chicken pieces to the pot and brown them on all sides. Remove the chicken and set aside.
- Add the diced onion, garlic, carrots, and celery to the pot. Cook until the vegetables are softened, about 5 minutes.
- Sprinkle the remaining flour over the vegetables and stir to combine, creating a roux.
- Slowly pour in the chicken broth and white wine, stirring constantly to avoid lumps.
- Return the chicken pieces to the pot, add the bay leaf, and bring the stew to a simmer.
- Cover and cook over low heat for about 45 minutes to 1 hour, or until the chicken is cooked through and tender.
- Adjust the seasoning with salt and pepper as needed.
- Serve the Savoie's Roux Chicken Stew hot, garnished with chopped parsley. Enjoy with crusty bread or over cooked rice.