Iayana’s Holiday Chicken Stew

Iayana’s Holiday Chicken Stew

INGREDIENTS

5-6 lbs of skin-on dark meat chicken (I prefer thighs)

2 Stalks of Celery cut on a bias 

3 Med-Large Carrots cut on a bias 

1 Med Onion roughly chopped

1 head of garlic roughly minced 

6oz of turkey bacon, cut into 1inch pieces (about half the pack)

2 cups of high-quality stock 

SEASON MIX

3tsp of Morton kosher salt 

2tsp of Fresh Black Pepper

1tsp garlic powder 

1tsp onion powder 

1tsp smoked paprika 

1tsp of Trader Joes Umami Blend (optional)

1 tsp of tired thyme (you can use fresh, just double the amount)

INGREDIENTS

5-6 lbs of skin-on dark meat chicken (I prefer thighs)

2 Stalks of Celery cut on a bias 

3 Med-Large Carrots cut on a bias 

1 Med Onion roughly chopped

1 head of garlic roughly minced 

6oz of turkey bacon, cut into 1inch pieces (about half the pack)

2 cups of high-quality stock 

Season Mix 

3tsp of Morton kosher salt 

2tsp of Fresh Black Pepper

1tsp garlic powder 

1tsp onion powder 

1tsp smoked paprika 

1tsp of Trader Joes Umami Blend (optional)

1 tsp of tired thyme (you can use fresh, just double the amount)

 

Recipe Notes 

Make sure your chicken is cleaned of extra fat and any impurities. I clean my chicken using vinegar and water. I use a dutch oven to cook my stew. You can use any large pot that can hold the dish. I ask you to remove the chicken and vegetables to thicken the sauce. This sounds like a lot of work however, this really makes the sauce super flavorful and luxurious. 

Recipe Notes 

Make sure your chicken is cleaned of extra fat and any impurities. I clean my chicken using vinegar and water. I use a dutch oven to cook my stew. You can use any large pot that can hold the dish. I ask you to remove the chicken and vegetables to thicken the sauce. This sounds like a lot of work however, this really makes the sauce super flavorful and luxurious. 

PROCEDURE
  • Pat chicken dry and season both sides with seasoning blend and set aside 

  • Fry turkey bacon, if the bacon is lean feel free to add 1tsp of oil to help the cooking process. Once cooked, remove from pan and set aside. 

  • Over med heat sear chicken pieces skin side down. Don’t overcrowd the pan. Do in batches if necessary. Flip once the skin is deep golden brown and cook on the other side for another 5 minutes. Remove from the pot and set aside. Repeat until all chicken is seared. 

  • Add onions and garlic to the pot. Cook until onions are translucent. Add the carrots and celery in and sauté. Scraping up the brown bits from the seared chicken. Cook for about 5 minutes.

  • Add the chicken stock into the pan, scrape the bottom to get up all the brown bits on the bottom of the pan. Add the bacon back into the liquid.

  • Nestle the chicken into the stock with vegetables, and bacon cover and reduce heat to simmer. If the liquid does not cover most of the chicken feel free to add a little water. The chicken should be mostly covered

  • Cook for 20 minutes until the chicken is completely cooked and tender. 

  • Once the chicken is completed cooked remove the chicken and vegetables from the liquid and set aside.

  • Turn the pot up to med-high heat and whisk the sauce vigorously until it reduces. It should coat the back of the spoon. 

  • Taste the sauce and season to taste 

  • Return the chicken back to the sauce and serve. 

PROCEDURE
  • Pat chicken dry and season both sides with seasoning blend and set aside 

  • Fry turkey bacon, if the bacon is lean feel free to add 1tsp of oil to help the cooking process. Once cooked, remove from pan and set aside. 

  • Over med heat sear chicken pieces skin side down. Don’t overcrowd the pan. Do in batches if necessary. Flip once the skin is deep golden brown and cook on the other side for another 5 minutes. Remove from the pot and set aside. Repeat until all chicken is seared. 

  • Add onions and garlic to the pot. Cook until onions are translucent. Add the carrots and celery in and sauté. Scraping up the brown bits from the seared chicken. Cook for about 5 minutes.

  • Add the chicken stock into the pan, scrape the bottom to get up all the brown bits on the bottom of the pan. Add the bacon back into the liquid.

  • Nestle the chicken into the stock with vegetables, and bacon cover and reduce heat to simmer. If the liquid does not cover most of the chicken feel free to add a little water. The chicken should be mostly covered 

 

  • Cook for 20 minutes until the chicken is completely cooked and tender. 

  • Once the chicken is completed cooked remove the chicken and vegetables from the liquid and set aside.

  • Turn the pot up to med-high heat and whisk the sauce vigorously until it reduces. It should coat the back of the spoon. 

  • Taste the sauce and season to taste 

  • Return the chicken back to the sauce and serve. 

Find Iayana

Find Iayana

Select your currency
USD United States (US) dollar