Ingredients
- 10 tablespoons butter
- 2 pounds boneless, skinless chicken thigh meat, cut into 2 -inch chunks
- Salt and pepper
- 8 ounces andouille sausage, sliced
- 1 yellow onion, diced
- 2 garlic cloves, minced
- 2 carrots, peeled and cut into thick rounds
- 1 small fennel bulb, trimmed and sliced
- 2 sprigs fresh thyme
- 2 bay leaves
- 5 cups chicken stock
- 1 orange, zest grated
- 1/2 cup all-purpose flour
- 1/4 cup white wine
- Oven roasted potatoes, recipe follows
Directions
Melt 6 tablespoons of the butter in a large, heavy bottomed stockpot over medium heat. Just before the butter begins to brown, add the chicken. Season with a little salt and pepper and cook until browned on all sides, about 8 minutes. Add the andouille and cook 2 more minutes. Remove the meat to a large dish and set aside.
Melt the remaining butter in the same pot. Add the onion, garlic, carrot, fennel, thyme and bay leaves and cook over medium heat until the onion turns translucent, about 20 minutes.
As the vegetables cook, pour the chicken stock into a large saucepan. Place over medium heat and bring to a simmer. Reduce heat to low.
When the vegetable mixture is ready, add the orange zest to the pot along with the reserved meat and any juices. Mix well. Add the flour and stir to coat the vegetables and meat. Cook 2 minutes. Add the wine and stir. The mixture will thicken immediately. Add the warm chicken stock to the pot 1 cup at a time, stirring as the stock is added. Once all of the stock has been used, bring the stew to a simmer for 20 minutes. Ladle into bowls and serve.
Oven Roasted Potatoes:
- 10 medium red potatoes, washed and diced or 25 small potatoes
- 1/4 cup olive oil
- 2 teaspoons salt
- 1 teaspoon pepper
- 1 sprig fresh thyme
- 1 sprig fresh rosemary
- 1 tablespoon chopped parsley leaves
Preheat oven to 375 degrees F.
In a large bowl, toss the potatoes together with the oil, salt pepper, thyme, rosemary and parsley. Place the potatoes on a baking sheet and put into the top half of the oven. Roast 30 minutes, or until the potatoes are fork tender, golden brown and crispy. Remove from oven and serve as a bed for the stew.
Yield: 6 to 8 servings
Prep Time: 10 minutes
Cook Time: 30 minutes
















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By corneliarumpshaker
Lompoc, CA
on April 26, 2012
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Excellent! I substituted cured Polish sausage from a local Polish butcher, and used chicken breasts instead of thighs (it's what we had in the freezer and it was so tasty. I only used half the butter and I could have used even less.
By Maito
on July 01, 2011
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This was really good, a lot like a cassoulet. I added white beans and more wine and cooked it all in the crock pot, including the potatoes, skipping the butter and flour. Loved the fennel in it. Topped it with crumbled bacon.
By tamarapeel_12612857
on January 31, 2010
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I've made this dish for the first time with a group of senior citizens and they loved the meal. I added the potatoes to the dish however the second time i made the recipe i roasted the potatoes as it mentioned in the recipe and i liked it even more! It does call for a lot of butter, i just cut it down to half and it was equally good.
Im so happy with the turn out! yummy
Read all 41 reviews