German Style Chicken Stew with Mashed Potatoes and Green Beans
Tips for Experienced Cooks
To elevate the depth of flavor in your German style chicken stew, consider browning the chicken skin side down first without moving it for a good 5-7 minutes to achieve a nice, crispy skin and to render some of the fat out. This fat can then be used to sauté your vegetables, infusing them with rich flavor. Additionally, using homemade chicken broth and reducing your sauce before adding the chicken back can add layers of complexity to your stew. Experimenting with different types of white wine can also alter the flavor profile in exciting ways. Finishing the dish with a sprinkle of fresh thyme leaves and a dash of quality olive oil can bring freshness and vibrancy to the dish.
Step 1: Brown the chicken
In a large Dutch oven, brown the chicken thighs on both sides. Remove and set aside.
- 4 chicken thighs
Step 2: Sauté the vegetables
In the same pot, sauté the onion, carrots, celery, and garlic until softened. Stir in tomato paste, paprika, caraway seeds, and thyme.
- 1 onion (diced)
- 2 carrots (diced)
- 2 celery stalks (diced)
- 4 cloves garlic (minced)
- 2 tablespoons tomato paste
- 1 teaspoon paprika
- 1 teaspoon caraway seeds
- 1 teaspoon dried thyme
Step 3: Simmer the stew
Pour in the chicken broth and white wine, then return the chicken to the pot. Simmer covered for 30 minutes, then uncover and cook for an additional 15 minutes to thicken the sauce.
- 4 cups chicken broth
- 1 cup white wine
- Browned chicken from step 1
Step 4: Prepare the mashed potatoes
Meanwhile, boil the potatoes until tender, then mash with milk and butter until creamy. Season with salt and pepper.
- 4 potatoes (peeled and cubed)
- 1/2 cup milk
- 2 tablespoons butter
- Salt and pepper to taste
Step 5: Cook the green beans
Blanch the green beans in boiling water for 3-4 minutes, then drain and season with salt and butter.
- 1 lb green beans (trimmed)
- 1 tablespoon butter
- Salt to taste
Serve and Enjoy!
Serve the German style chicken stew with mashed potatoes and green beans.
Meat, Eggs, & Dairy
- 4 whole chicken thigh
Pantry Items
- 1/2 cup milk
- 4 tablespoons butter
- 1 cup chicken broth
- 1/2 cup dry white wine
- 2 tablespoons tomato paste
Fresh Produce & Herbs
- 1 whole onion
- 2 whole carrot
- 2 whole celery stalk
- 4 whole potato
- 1 pound green bean
Seasonings & Spices
- 2 cloves garlic
- 1 teaspoon paprika
- 1/2 teaspoon caraway seeds
- 1/2 teaspoon thyme