Provencal Chicken Stew with Red Potatoes

This recipe is for a traditional French stew using chicken thighs, lots of vegetables and garlic, and potatoes for an added heartiness. We made this meal for our clients this past month!

By executive chef Brandon Foster
Serves 8-10

Stew:

  • 3 to 4 lbs chicken thighs, cut into small cubes
  • 3 Tbsp olive oil
  • 3 onions, diced
  • 2 carrots, diced
  • 3 to 4 celery ribs, diced
  • 1/4 cup garlic, minced
  • 1 15 oz. can diced tomatoes
  • 1/2 cup white cooking wine
  • 3 quarts chicken broth
  • 3 Tbsp fresh parsley, chopped
  • 3 Tbsp fresh oregano, chopped
  • 2 Tbsp lemon juice
  • kosher salt and black pepper to taste
  • grated parmesan and olive oil, for garnish

Potatoes:

  • 3 lbs red potatoes
  • 1/4 cup olive oil
  • 2 Tbsp kosher salt
  • 1 Tbsp black pepper

Place a large stockpot suitable for making a stew or soup on the stove over medium high heat. When the pan is hot, add the olive oil and chicken. Brown chicken on all sides, then add the onions, carrots, and celery and saute them until they get some color. Once that happens and they are sticking a little bit, add the white wine to the pot. It will deglaze the pan and “unstick” anything off the bottom. This is important because it will help retain all of that roasted flavor that is stuck to the pot. Add the garlic, diced tomatoes, and chicken broth. Now’s a good time to preheat the oven to 400 degrees (to cook the potatoes).
Let the stew come to a boil, then reduce the heat to a simmer and let it go while you start on the potatoes.

Rinse the potatoes well, then cube them to a size similar to the chicken. Place them in a mixing bowl and toss them with the olive oil, salt, and pepper so that they are coated evenly, but not swimming in oil. Pour the potatoes out onto a baking sheet and roast them in the oven for 30-45 minutes, until they are fork tender.

While the potatoes cook, check on your stew. Taste the chicken and veggies to make sure they are tender enough, and season the stew with salt and pepper. Fold in the fresh chopped parsley and oregano.

Once the potatoes are done, lay some down in a bowl and ladle a couple nice scoops of stew over the top. Sprinkle with grated parmesan and drizzle with a little bit of olive oil for an extra finishing touch. Enjoy!

Chef Brandon FosterBrandon Foster began his life in the kitchen at the Best Western in Frisco, Colorado almost 18 years ago. His passion for ingredients and drive to learn technique led him down the mountain to Denver, where he worked in two of Denver’s most fondly remembered restaurants, The Fourth Story and Mel’s. He joined the crew at Vesta in 2005 as a line cook and became executive chef in 2010, focusing on getting back to the roots of cooking through charcuterie and seasonal ingredients. Ultimately, Chef Brandon’s career highlights centered on events like Plates for the Peak, Invest in Kids, and James Beard Foundation dinners where he could play a role in helping people in need- a passion that led him to Project Angel Heart in 2016. Outside of the kitchen, Chef Brandon enjoys spending time skiing, camping, golfing, and eating with his wife Larissa and their three kids.