(Chicago) – This is a simple, hearty chicken stew and perfect with hot white rice.


  • 2 tablespoon olive oil
  • 12 chicken thighs
  • 1 large onion, chopped
  • 1 cup dry white wine
  • ¼ cup fresh marjoram or 2 tablespoons dried marjoram
  • 2 medium boiling potatoes cut in chunks
  • 2 large carrots cut in chunks
  • 2 small parsnips cut in chunks
  • 2 small turnips cut in chunks
  • 4 cups chicken broth (or 4 cups water + 2 chicken bouillon)
  • ¾ cup whipping cream
  • 2 tablespoon cornstarch


Put oil in a large pan on medium-high heat.  Sear chicken thighs until both sides are brown.  Do this in batches so as not to crowd the pan in order to get a good sear on chicken. Set aside the chicken pieces.

In the same pan, sauté garlic and onion until translucent.  Add wine and marjoram. Scrap bottom of the pan and cook until wine evaporates, about 4 minutes. Return chicken back to pan. Add root vegetables and chicken broth. Bring to a boil. Then reduce heat to medium, cover and simmer for 30 mins.

Remove chicken and vegetable using a slotted spoon and set aside. Boil the remaining liquid further to reduce to 3 cups, about 10 mins. In a separate small bowl, stir whipping cream and cornstarch until fully dissolved. Add cream mixture to the pan, stir and cook for 5 minutes until thickened. Put chicken and vegetable back. Simmer for 3 more minutes. Ready to serve.