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Plymouth, CA 95669

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Chicken Stew and Grenache

Bowl of Chicken Stew

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1 ½ lbs. chicken thighs, boneless, skinless, cut into 2-inch pieces

1 Tbsp. canola oil

3 medium carrots, sliced diagonally into ½ inch pieces

1 medium sweet onion, cut into 12 wedges

2 stalks celery, cut into ½ inch slices

6 garlic cloves, chopped

1 Tbsp. tomato paste

5 cups chicken stock, divided

3 Tbsp. all-purpose flour (generous tablespoons)

1 dried bay leaf

12 oz. of baby white potatoes, quartered

½ cup fresh flat-leaf parsley, chopped

Kosher salt and fresh ground black pepper


  1. Season chicken with salt and pepper to taste.
  2. Heat oil in a dutch oven over high heat. Add chicken and cook, stirring occasionally, until brown on all sides, about 8 minutes.  Transfer to a plate
  3. Add onion, carrots, and celery to the dutch oven and cook stirring often, until onions begin to soften about 5 minutes. Add garlic and cook for about 1 minute, stirring constantly.  Add tomato paste, stirring constantly for about 2 minutes.  Add ½ cup of chicken stock to deglaze the pot, stirring and scraping the bottom to loosen the brown bits.
  4. In a small bowl, whisk together the flour and ½ cup of chicken stock; add to the dutch oven. Stir in chicken and the remaining 4 cups of chicken stock.  Add the bay leaf and season with salt and pepper to taste.  Bring to a boil, reduce heat to medium-low and simmer for 25 minutes, partially covered.
  5. Add potatoes and cook uncovered until potatoes are tender about 18-20 minutes. The liquid will reduce and thicken slightly.  Stir in parsley and discard the bay leaf before serving.
  6. Serve with crusty bread.

Serves 4

Pairs well with Iron Hub Grenache

Notes: The chicken stock has more flavor than chicken broth since it is made with vegetables added, not just chicken bones.  To control salt, use “no sodium” chicken stock.