Chillier weather marks the start of stew season for many…
Brown the chicken
Pour the oil into your go-to stew pot (which should be something sizable and fairly heavy, such as a Dutch oven), then heat it up over a burner set to medium-high. Once the pot is hot, add the chicken and cook it for about 5 minutes. At this point, it should have browned a bit and rendered out some of its own fat, adding to the oil already in the pot.
Saute the aromatics
Take the chicken out of the pan and replace it with the garlic and onions. Fry these in the fat for about 2 minutes, then stir in the flour. Cook this mixture for 3 minutes or until it begins to brown and stick to the bottom.
Don’t worry, though, the sticky stuff won’t be there long enough to burn, since at this point you’ll pour in the wine. Use this liquid to deglaze the pan by scraping all the browned bits up off the bottom.
Simmer the potatoes
Pour the broth into the pot, then add the potatoes and rosemary. Once the broth begins to boil, turn the heat down to medium-low and put a lid (or piece of foil) over the pot. Cook the potatoes for about 8 minutes until you can stick a fork in them.
Put the chicken back in the pot
Return the chicken to the pot, along with any juices that may have leaked out while it was cooling. Stir the chard into the stew as well, then wait for the broth to start simmering. (If it takes too long, you can turn up the heat, then turn it back down again once the bubbling begins.) Once it’s simmering, put the lid back on the pot and cook everything for 10 more minutes.
When the stew is done cooking, turn off the heat and remove the rosemary. Add the lemon juice and zest, sugar, and as much salt as you like. It’s ready to eat now and could be considered a one-pot meal since it contains meat, starch, and vegetables. If you like, though, you could add a side salad …