Chicken stew

By Spencer Watts
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  • 2 tablespoons (30 milliliters) vegetable oil
  • 680 grams boneless chicken thighs (about 8 thighs)
  • 1 cup (240 milliliters) chopped onions
  • 1 cup (240 milliliters) chopped carrot
  • 1 cup (240 milliliters) chopped celery
  • 1 bay leaf
  • 1/2 teaspoon (2.5 milliliters) dried thyme
  • 1/2 teaspoon (2.5 milliliters) salt
  • 1 teaspoon (5 milliliters) ground black pepper
  • 4 cups (960 milliliters) chicken stock
  • 1/4 cup (60 milliliters) flour
  • 1 tablespoon (15 milliliters) grainy mustard
  • Chopped parsley, for garnish


  1. Heat vegetable oil in a saucepan over medium heat. Add chicken thighs and brown on both sides. Add onions, carrots, celery, bay leaf, thyme, salt, and ground black pepper and stir to combine. Add chicken stock and increase heat to medium-high. Bring to a gentle boil for ten minutes.
  2. Remove chicken thighs with a slotted spoon to a plate or cutting board, then shred to pieces using two forks or a knife. Transfer shredded chicken back to saucepan.
  3. In a small bowl, combine flour, grainy mustard, and 1/2 cup (120 milliliters) of the liquid from the stew. Stir to create a slurry. Add slurry to saucepan and stir to combine. Decrease heat to medium-low and simmer for another ten minutes or until creamy. Top with chopped parsley.


Watch the video below for Chef Watts tips and trips on how to thicken your sauces!

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