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 hour

Ingredients:

• 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

1. Season the chicken pieces with salt and pepper, then dredge them in flour, shaking off any excess.
2. In a large Dutch oven or heavy-bottomed pot, melt the butter over medium heat.
3. Add the chicken pieces to the pot and brown them on all sides. Remove the chicken and set aside.
4. Add the diced onion, garlic, carrots, and celery to the pot. Cook until the vegetables are softened, about 5 minutes.
5. Sprinkle the remaining flour over the vegetables and stir to combine, creating a roux.
6. Slowly pour in the chicken broth and white wine, stirring constantly to avoid lumps.
7. Return the chicken pieces to the pot, add the bay leaf, and bring the stew to a simmer.
8. Cover and cook over low heat for about 45 minutes to 1 hour, or until the chicken is cooked through and tender.
9. Adjust the seasoning with salt and pepper as needed.
10. Serve the Savoie's Roux Chicken Stew hot, garnished with chopped parsley. Enjoy with crusty bread or over cooked rice.

This Savoie's Roux Chicken Stew recipe is sure to become a favorite in your household, with its rich flavors and comforting appeal. Bon appétit!