Classic Danish Chicken Stew

Ingredients

• 1.5 kg (3.3 lbs) chicken, cut into pieces 1.5 kg (3.3 lbs) chicken, cut into pieces
• 2 tablespoons butter 2 tablespoons butter
• 1 onion, finely chopped 1 onion, finely chopped
• 2 carrots, peeled and sliced 2 carrots, peeled and sliced
• 2 celery stalks, sliced 2 celery stalks, sliced
• 2 potatoes, peeled and diced 2 potatoes, peeled and diced
• 2 cloves garlic, minced 2 cloves garlic, minced
• 2 bay leaves 2 bay leaves
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• 1 liter (4 cups) chicken broth 1 liter (4 cups) chicken broth
• 250 ml (1 cup) heavy cream 250 ml (1 cup) heavy cream
• 3 tablespoons all-purpose flour 3 tablespoons all-purpose flour
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 25g, 12g
• Carbohydrates (total, sugars): 20g, 5g
• Protein: 35g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot, melt the butter over medium heat. Add the chicken pieces and cook until browned on all sides. Remove the chicken from the pot and set aside.
2. 2.
   In the same pot, add the chopped onion, carrots, celery, and potatoes. Sauté until the vegetables are slightly softened.
3. 3.
   Add the minced garlic, bay leaves, and dried thyme to the pot. Stir well to combine.
4. 4.
   Return the chicken to the pot and pour in the chicken broth. Bring to a boil, then reduce the heat and let it simmer for about 30 minutes, or until the chicken is cooked through and tender.
5. 5.
   In a separate bowl, whisk together the heavy cream and flour until smooth. Slowly pour the cream mixture into the pot, stirring constantly to prevent lumps from forming.
6. 6.
   Continue to simmer the stew for an additional 10 minutes, or until the sauce has thickened. Season with salt and pepper to taste.
7. 7.
   Remove the bay leaves before serving. Serve the Classic Danish Chicken Stew hot with boiled potatoes or crusty bread.

Treat your ingredients with care...

• Chicken — Make sure to remove the skin from the chicken pieces before cooking to reduce the fat content.
• Heavy cream — If you prefer a lighter version, you can substitute the heavy cream with half-and-half or whole milk for a slightly less creamy result.
• All-purpose flour — If you have a gluten intolerance, you can use a gluten-free flour blend as a substitute.

Tips & Tricks

• For a deeper flavor, marinate the chicken pieces in a mixture of garlic, thyme, and olive oil for a few hours before cooking.
• To add a touch of sweetness, you can include a handful of raisins or dried apricots to the stew during the simmering process.
• If you prefer a thicker stew, you can increase the amount of flour in the roux or add a small amount of cornstarch slurry.

Serving advice

Serve the Classic Danish Chicken Stew in deep bowls, allowing the aromatic broth to surround the tender chicken and vegetables. Garnish with fresh parsley for a pop of color.

Presentation advice

To enhance the presentation, you can sprinkle some freshly chopped herbs, such as thyme or chives, on top of the stew before serving. Serve with a side of boiled potatoes or crusty bread.