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Hearty Roasted Vegetable and Chicken Stew
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Prep Time:
50 minutes
Cook Time:
25 minutes
Total Time:
75 minutes
Satisfying Roasted Vegetable and Chicken Stew with creamy, spicy blend of turmeric, cumin, and harissa. Perfect for cold days.
Ingredients:
  • 8 ounces baby bella mushrooms, quartered
  • 4 large carrots, peeled and cut into 1/2-inch thick rounds
  • 1 1/2 pounds Yukon gold potatoes, cubed (about 5 medium-sized potatoes)
  • 5 tablespoons olive oil, divided
  • 1 1/2 teaspoons kosher salt, divided
  • 1 1/2 teaspoons freshly ground black pepper, divided
  • 1/2 teaspoon harissa powder
  • 4 chicken thighs, skin-on and bone-in (about 1 1/2 pounds)
  • 1/4 cup all-purpose flour
  • 1/2 large yellow onion, chopped
  • 3 large cloves garlic, minced
  • 1/2 teaspoon ground cumin
  • 1 teaspoon ground turmeric
  • 1/3 cup white wine
  • 6 cups (48 ounces) chicken stock
  • 2 bay leaves
  • 3 large kale leaves (any variety),  stripped from the stem and torn
Instructions:
  • Preheat your oven to 425°F.
  • Prepare and roast the veggies: Lay out the mushrooms, carrots, and potatoes on a baking sheet, ensuring they are in separate rows. Drizzle with 3 tablespoons of olive oil, sprinkle with 3/4 teaspoon of salt, 3/4 teaspoon of pepper, and 1/2 teaspoon of harissa. Toss each row to coat evenly. Roast in the oven for 20-25 minutes until fork tender. Preserve their vibrant colors by avoiding excessive browning. Set aside as you proceed with the soup base. While the vegetables roast, cook the chicken and start assembling the stew.
  • In a Dutch oven or large heavy-bottomed soup pot over medium heat, heat 2 tablespoons of oil. Trim excess fat and skin from 4 chicken thighs. Season the thighs with 3/4 teaspoon salt and 3/4 teaspoon freshly ground pepper. Once the oil shimmers, add the thighs skin side down and cook for 7 minutes until golden brown. Flip and cook for another 5 minutes until the skin is crisp and golden. Don't worry if some bits stick to the pan. Transfer the chicken to a plate; it's normal if not fully cooked through.
  • Create a rich roux by sprinkling 1/4 cup all-purpose flour over the chicken fat. Stir consistently with a sturdy wooden spoon, scraping off the brown bits (fond) at the bottom of the pan. Cook until it turns into a beautiful golden paste, around 6 minutes. This roux will be the perfect thickener for your soup.
  • Sauté the onion and garlic: Combine chopped onion, minced garlic, turmeric, and cumin with the roux in the pan. Stir and scrape the bottom of the pan as the roux becomes crumbly and deepens in color. Keep stirring for approximately 5 minutes, or until the onions are cooked through.
  • Pour in the white wine, making sure to scrape up any brown bits from the bottom of the pan. Stir for another minute. Slowly pour in the stock while continuing to stir. Add the bay leaves and bring it to a gentle simmer.
  • Simmer the chicken: Remove and discard the skin from the chicken thighs, then add the thighs to the pot of gently simmering stock. Cover with a slightly ajar lid and cook over medium-low heat for 25 minutes, stirring occasionally. Avoid boiling.
  • Puree half of the roasted potatoes and carrots with an immersion blender: Remove the bay leaves and chicken from the pot and transfer to a plate. Add half of the roasted potatoes and half of the carrots to the pot (keep the mushrooms aside). Use an immersion blender to puree the vegetables into the soup.
  • Complete the stew by incorporating the remaining vegetables, especially the entire portion of mushrooms, and allowing them to heat through. Once the chicken has cooled, shred it into bite-sized pieces using two forks and discard the bones. Return the chicken to the pot, mix in the kale, and simmer over low heat for a few minutes until the kale is wilted.
  • Serve: Fill bowls with the soup and serve alongside warm crusty bread. Store any leftovers in the refrigerator for up to a week, or freeze for up to a month.

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