Yield: Serves 4 | Prep Time: 10 minutes | Cook Time: 1½ hours
I love using chicken thighs when I can in my cooking because the extra juices from the bird add so much extra flavor to the dish without needing to load it up with spices. The Worcestershire sauce and hot sauce topping give it an extra kick of flavor.
INGREDIENTS
4 tablespoons (½ stick) unsalted butter, melted
1 pound boneless, skinless chicken thighs, roughly chopped
Kosher salt and freshly ground black pepper
¼ cup all-purpose flour
1 onion, diced
2 celery stalks, chopped
1 red bell pepper, diced
1–2 garlic cloves, chopped
8 ounces cremini mushrooms, sliced
1 bay leaf
2 (15-ounce) cans low-sodium chicken broth
2 teaspoons Worcestershire sauce
Hot sauce, for serving
DIRECTIONS
1. In a Dutch oven, melt the butter over medium heat. Add the chicken and cook until browned. Season with salt and black pepper.
2. Stir in the flour and cook, stirring continuously, until the flour becomes a rich chocolate brown, about 10 minutes.
3. Add the onion, celery, bell pepper, garlic, mushrooms, and bay leaf and cook until the onion is translucent and the vegetables are softened.
4. Add the broth, stirring to remove any lumps.
5. Add the Worcestershire sauce, taste, and adjust the seasoning, if needed.
6. Cover and simmer for 1 hour.
7. Remove the bay leaf.
8. Ladle into bowls, and serve with hot sauce for passing at the table.