Classic Chicken Stew with Winter Vegetables

Name: Classic Chicken Stew with Winter Vegetables
Ingredients: 3 pounds boneless, chicken thighs (about 12 thighs), trimmed and cut into 1-inch peieces (see note); , Salt and ground black pepper; 3 tablespoons, vegetable oil; 2 medium, onions, minced; 4 medium, garlic cloves, minced or pressed through a garlic press (about 4 teaspoons); 1 teaspoon, minced fresh thyme leaves or 1/4 teaspoon dried; 1/4 cup, unbleached all-purpose flour; 1/2 cup, dry white wine; 3 1/2 cups, low-sodium chicken broth; 8 ounces, red potatoes (about 2 medium), scrubbed and cut into 3/4-inch chunks; 8 ounces, celery root, peeled and cut into 3/4-inch chunks; 3 , parsnips, peeled and sliced 1/2 inch thick; 3 , carrots, peeled and sliced 1/2 inch thick; 2 , bay leaves; 1/4 cup, minced fresh parsley leaves

Main Courses
Chicken
Stews

We wanted a rich, satisfying stew that didn’t take all day to make.

A cookbook recipe exclusively for All-Access members from One-Pan Wonders

SERVES 6 to 8

TIME 2¼ hours

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