3 ½ – 4 pounds bone-in, skin-on chicken pieces*
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
1 pound boiler onions
3 tablespoons olive oil
2 tablespoons vermouth or white wine
5 tablespoons butter
½ cup celery, cut into small bite sized pieces (1 stalk)
2 ½ cups peeled yellow turnip cut into small bite sized pieces (about ½ large turnip)
1 cup peeled celery root cut into small bite sized pieces (about ½ large celery root)
1 cup peeled carrots cut into small bite sized pieces (about 2 medium carrots)
1 ¼ cups peeled parsnips cut into bite sized pieces (about 3 parsnips)
6 tablespoons all-purpose flour
1 ½ quarts good quality chicken stock (home-made if possible)
1 pound mixed skin-on baby potatoes left whole but cut in half if too large
2 fresh ears of corn husked and cut from the cob
2 cups heavy cream
¼ cup fresh flat leaf parsley, chopped
Salt and pepper to taste (as needed)
We prepared all of the vegetables the day prior to make the execution of this dish easy, including the boiler onions. We oiled the peeled parsnip pieces so they wouldn’t turn brown and refrigerated everything until it was time to cook.
Lay the chicken pieces out, pat dry with paper towels and generously salt and pepper all sides. Set aside.
Place a large sauce pan of water on to boil and once boiling, plunge the skin-on boiler onions into the water and boil four minutes.
Pour into a colander and rinse with cold water.
Move the onions to your cutting board and nip off all of the root ends. Then make a small slit up one side and peel off the outer skin. If part of the onion top remains, cut that off. Set the prepared onions aside.
In a large Dutch oven, heat the oil over medium high heat and once hot and shimmering, sear the chicken in batches, browning on all sides. Each batch should take 5-6 minutes to brown on all sides. Move to a plate as you brown.
Add the vermouth or white wine to deglaze the pan, scraping up and brown bits from the pan bottom.
Add the butter and once melted, add the celery, turnip, celery root, carrots and parsnips and cook for three minutes, stirring often.
Lower heat to medium and add the flour and mix and cook for three minutes.
Add the stock and stir.
Add the prepared boiler onions and potatoes and increase the heat back to medium high.
Nestle in the four dark meat pieces (2 thighs and 2 drumsticks) and bring to a simmer with cover off center so steam escapes while cooking. Set your timer for 20 minutes.
After 20 minutes, add four breast pieces and bring back to a simmer again with the cover off center and cook 20 more minutes.
Add raw corn, cream and parsley and heat just to serving temperature.
Adjust seasoning as needed with salt and pepper and serve in bowls.
Cooking the chicken with skin and bones adds tremendous flavor so at this point, up to you to serve as is, or to remove the chicken pieces from the stew and pick the meat from the bones.
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*For the chicken, we bought a large whole chicken and cut it up into eight pieces following this method. We removed the back and wing tips and froze them for stock. We ended up with two thighs, two drum sticks and two breast halves each cut in half for a total of eight pieces.