Classic German Chicken Stew

Time :1

Yield :6 servings

Recipe Background

Craving some cozy? Classic German Chicken Stew is the definition of just that! A bowl of this savory, salty, chicken and veggie-filled soup will warm you right up and make you feel at home... no matter where you are! And if that isn't perfect enough, this comfort food favorite is made in the pressure cooker, then transferred to a deep skillet, making it a simple meal with easy clean-up; qualities every good cozy meal should have! If you're looking to curl up and enjoy something warm and delicious, Classic German Chicken Stew is the one for you!

Ingredients

For the chicken:

1 (4-pound) whole chicken frozen or fresh
8 cups water
1 lemon peeled and white pith cut away
1 yellow onion peeled and cut in half
2 tomatoes diced
fresh herbs such as parsley and sage, to taste, chopped
2 bay leaves
2 teaspoons sea salt
1 teaspoon freshly ground pepper

For the stew:

2 pounds seasonal vegetables such as asparagus, carrots, snap peas, or mushrooms, cut into bite-size pieces
2 tablespoons butter plus more, to taste
salt to taste
pepper to taste
2 tablespoons flour
1/2 cup dry riesling
1 (4-ounce) jar capers
2 egg yolks
1/2 cup cream
fresh lemon juice to taste
fresh parsley to taste, chopped, for garnish

Directions

Add the chicken, the water, the lemon, the onion, the tomatoes, the fresh herbs, the bay leaves, 2 teaspoons of the salt, and 1 teaspoon of the pepper in the bowl of a pressure cooker and stir to combine.
Place the lid over the pressure cooker and seal. Cook the chicken over high pressure until the meat reaches an internal temperature of 165 degrees F. A frozen chicken should take about 1 hour and a fresh chicken should take about 25 minutes.
Strain the stock from the pressure cooker, reserving 4 cups for the stew.
Let the chicken rest until slightly cooled, about 10 minutes.
Pull the meat off the bones and cut or shred it into bite-size pieces.
Add the vegetables, the extra butter, the salt, and the pepper to a deep skillet and sauté until they are tender. Transfer to a plate.
Add the remaining 2 tablespoons of the butter to the same skillet and melt over medium-high heat.
Whisk the flour into the melted butter.
Bring to a boil, whisking constantly, until the sauce has thickened.
Gradually add the reserved chicken stock, 1 cup at a time, to the stew mixture, whisking constantly to prevent lumps from forming.
Add the riesling and the capers to the stew mixture.
In a small bowl, add the egg yolks and the cream and whisk to combine. Stir it into the stew mixture.
Stir the cooked vegetables and the cooked chicken into the stew mixture and cook until they are heated through.
Season the stew with the salt, the pepper, and the lemon juice.
Serve the stew garnished with the fresh parsley.