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    Home » Recipes » Chicken Recipes

    Deconstructed Chicken Stew – Comfort Food at its Best

    Published: Feb 18, 2013 · Modified: Jun 19, 2022 by Chef Dennis Littley

    166 shares
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    • Yummly
    5 from 4 votes
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    pinterest image for deconstructed chicken stew

    This time of year nothing says Comfort Food more than a hearty delicious stew and my deconstructed chicken stew is comfort food at its best.

    While I did cut down drastically the amount of gravy that normally would come with a stew,  being a southern boy I decided to bread and pan fry my chicken for the added flavor. But if you’d like to make this even more healthy and lose the extra calories from frying  just roast or grill your chicken.

    Chicken on a bed of potatoes, carrots, peas and other vegetables topped with mushroom sauce on a white plate with a yellow napkin on the side

    By roasting the vegetables and not subjecting them to the boiling and simmering in the gravy, they had a wonderful fresh flavor,  each vegetable keeping its identity. The coating on the chicken added another element to the dish, with the final touch of that creamy mushroom chicken gravy taking this dish into the Comfort Food Hall of Fame! 

    close up of Chicken on a bed of potatoes, carrots, peas and other vegetables topped with mushroom sauce on a white plate

    If you enjoyed this recipe you may also like these:

    • Coq au Vin
    • Chicken Marsala
    • San Fransico Style Cioppino
    • Guinness Beef Stew
    • Penn Cove Seafood Stew

    Did you make this? Please RATE THE RECIPE below!

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    deconstucted Chicken Stew
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    5 from 4 votes

    Deconstructed Chicken Stew

    If you're looking for comfort food, my deconstructed Chicken Stew, with roasted vegetables, pan fried chicken and mushroom gravy will surely satisfy!
    Prep Time25 mins
    Cook Time30 mins
    Total Time55 mins
    Course: Entree
    Cuisine: American
    Servings: 4
    Calories: 889kcal
    Author: Chef Dennis Littley

    Ingredients

    Roasted Vegetables

    • 3 medium potatoes cut into chunks
    • 2 carrots peeled and chopped
    • 2 stalks celery chopped
    • 1 medium onion peeled and chopped
    • ½ cup green peas
    • 2 tablespoons olive oil
    • sea salt and black pepper to taste

    Pan Fried Chicken

    • 8 chicken thighs boneless skinless
    • 2 large eggs eggs lightly whipped with ¼ milk added to make the egg wash
    • 1 cup all purpose flour seasoned with sea salt and black pepper
    • oil to pan fry chicken

    Mushroom Gravy

    • 2 cups mushrooms sliced
    • 3 tablespoons butter
    • 2 tablespoons all purpose flour
    • 2 cups chicken stock
    Prevent your screen from going dark

    Instructions

    Oven Roasted Vegetables

    • Coat prepared vegetables with olive oil, sprinkle with sea salt and black pepper
    • Place in baking dish and roast in 350 degree oven for 30-40 minutes

    Pan Fried Chicken

    • Rinse chicken thighs in cold water, then pat dry with paper towels'
    • Dredge chicken in seasoned flour
    • Dip chicken in egg wash
    • Dredge chicken in seasoned flour and set on plate until ready to fry
    • Add olive oil to a large saute pan and let the pan get very hot before adding floured chicken
    • Pan fry chicken 3-4 minutes or until golden brown over medium high heat, then turn over and cook other side for the same time or until golden brown.
    • Place pan fried chicken in baking dish and finish in oven until chicken has reached an internal temperature of at least 165 degrees.

    Mushroom Gravy

    • Add butter to sauce pan and melt
    • Add sliced mushrooms to pan and saute mushrooms until they are almost fully cooked
    • Add flour to pan and stir to make roux mushroom mix, reduce heat to very low and simmer for 5 minutes to allow flour to cook.
    • Add chicken stock and mix well to get out any lumps
    • Add additional stock or water if gravy is too thick.

    Assembly

    • Place roasted vegetables on platter, top with pan fried chicken and then top with mushroom gravy
    • Serve immediately

    Nutrition

    Calories: 889kcal | Carbohydrates: 42g | Protein: 50g | Fat: 58g | Saturated Fat: 18g | Cholesterol: 341mg | Sodium: 483mg | Potassium: 992mg | Fiber: 4g | Sugar: 7g | Vitamin A: 5808IU | Vitamin C: 12mg | Calcium: 73mg | Iron: 5mg
    Tried this Recipe? Pin it for Later!Mention @askChefDennis or tag #askChefDennis!

    It doesn’t have to be winter time to enjoy this delicious Deconstructed Chicken, this dish is perfect for anytime of year. Serve it up with your favorite biscuit and you’ve got a meal that will surely satisfy.

    Have a great week my friends and take heart, spring is just a few week away! See you soon.

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    About Chef Dennis

    Picture of Chef Dennis

    Chef Dennis Littley is a classically trained chef with over 40 years of experience working in the food service industry. In his second career as a food blogger he has made it his mission to demistify cooking by sharing his time-tested recipes, knowledge, and chef tips to help you create easy-to-make restaurant-quality meals in your home kitchen. Let Chef Dennis help you bring the joy of cooking into your home. For more details, check out his About page.

    Reader Interactions

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    1. Renee

      April 18, 2019 at 10:11 pm

      5 stars
      You were right to say this is ultimate comfort food. This is a great recipe, thank you. I made it two nights ago and we enjoyed the leftovers again last night. I followed the recipe almost exactly (only difference was I used the same vegetables but more of them) and it was really, really good. It took me a little longer to make it but that was because for some reason I couldn’t get the gravy to thicken up.

      Reply
    2. john davies

      January 19, 2014 at 7:53 pm

      5 stars
      Hello again Chef Dennis,
      A few weeks ago it was the “BEST TIRAMISU YOU WILL EVER MAKE”, Today was your delicious deconstructed chicken, another good choice I will tag to make again. After the tiramisu my wife and I have been looking at all your recipes; my wife has a soft spot for comfort food. Today was that perfect day for such a choice. This was an easy recipe to follow and the vegetables like you mentioned had that wonderful fresh flavor and the coating on the chicken turned out perfect. Our only change was two use the breast rather than the thigh, and with the veggies smothered in the mushroom chicken gravy, well it was a match made in heaven. Thanks for sharing your delicious recipes. And, tomorrow…. well we are trying the stuffed pork tenderloin, can’t wait to try that one. john

      Reply
      • Chef Dennis Littley

        January 20, 2014 at 11:14 pm

        thank you for letting me know that you’ve been enjoying my recipes, that really makes me happy! I hope you find a few more that you want to give a try and I hope you enjoy the stuffed pork loin as much as we did

        Reply
    3. SteveWec@htmlogiste

      March 10, 2013 at 2:55 pm

      Amazing what you have done with chicken! It looks tasty and amazing!

      Reply
    4. Kaitlin

      February 21, 2013 at 8:02 am

      Beautiful! I’m going to have to make this soon, it looks AMAZING!

      Reply
    5. adam @unorthodoxepicure

      February 20, 2013 at 9:42 am

      What a nice way to serve chicken stew!

      Reply
    6. Minnie@thelady8home

      February 19, 2013 at 4:34 pm

      5 stars
      This looks delish! I would love to try the mushroom gravy.

      Reply
    7. Kim Bultman | a little lunch

      February 19, 2013 at 4:30 pm

      Definitely hall of fame material, Dennis — nice “deconstruct!” 🙂

      Reply
    8. Lail | With A Spin

      February 19, 2013 at 1:01 pm

      Roasted veggie and mushroom gravy sounds delicious for this stew.

      Reply
    9. Larry

      February 19, 2013 at 12:01 pm

      Great idea Dennis and it looks delicious. I’d not heard the “deconstructed” term before.

      Reply
    10. Betty Ann @Mango_Queen

      February 19, 2013 at 11:23 am

      5 stars
      Oh this is an ultimate comfort food dish & I always have these ingredients around. I must try this one. Thanks for sharing, Chef Dennis!

      Reply
    11. Abbe@This is How I Cook

      February 19, 2013 at 10:43 am

      You might call this stew but to me it looks like deconstructed chicken pot pie. And I LOVE chicken pot pie. Thank you!

      Reply
    12. RavieNomNoms

      February 19, 2013 at 10:37 am

      This is a great idea! Look lovely!

      Reply
    13. anna

      February 18, 2013 at 11:03 pm

      looks delish!

      Reply
    14. Laura (Tutti Dolci)

      February 18, 2013 at 10:49 pm

      I love that you roasted the vegetables, mouth-watering!

      Reply
    15. Michelle

      February 18, 2013 at 9:51 pm

      Great idea to roast the veg and retain flavor. Love it.

      Reply
    16. andi winslow

      February 18, 2013 at 7:34 pm

      This dish looks delish, I like the idea of the roasted vegetables. I printed off the recipe and hopefully give it a try very soon. Thanks, Andi the wednesday baker

      Reply
      • Chef D

        February 18, 2013 at 8:46 pm

        your very welcome Andi, glad that you like it

        Reply
    17. Yarnitect (Dana)

      February 18, 2013 at 6:44 pm

      ohh la la…chicken and gravy is my favorite. I’m trying this one!

      Reply
      • Chef D

        February 18, 2013 at 8:47 pm

        Thanks Dana, it really was delicious!

        Reply
    18. Taking On Magazines

      February 18, 2013 at 4:13 pm

      I love deconstructed dishes and this one makes my heart sing. Yeah, it’s comfort food, but it’s gorgeous enough to serve to guests and then watch them sigh with pleasure. I really appreciated the explanations for why you cooked the components the way you did. Thanks for that.

      Reply
      • Chef D

        February 18, 2013 at 8:47 pm

        I love when things come out that good, thanks Christiane!

        Reply
    19. Malki

      February 18, 2013 at 3:43 pm

      Need to try this. Very presentable!

      Reply
    20. Robin

      February 18, 2013 at 3:36 pm

      Looks good. Might be tonight’s dinner. My kids won’t go for the mushroom gravy, though, so I think I’ll make a chicken gravy with stock.

      Reply
      • Chef D

        February 18, 2013 at 3:39 pm

        it’s amazing my girls at school won’t eat mushrooms either, but I’m sure it will be just as good with out them!

        Reply

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    My name is Dennis Littley or "Chef Dennis" as I'm known both at work and across the blogosphere. As a classically trained chef with 40+ years of experience in the kitchen, I share my time-tested recipes, knowledge, and chef tips to help you create easy-to-make restaurant-quality meals in your home kitchen.

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