making chicken stew; can someone check over this recipe?

Question

i got this from the food network website and im looking to make a chicken stew but i read 'flour' in the ingredients... does flour go in stew?

3 whole (6 split) chicken breasts, bone in, skin on
3 tablespoons olive oil
Kosher salt and freshly ground black pepper
5 cups chicken stock, preferably homemade
2 chicken bouillon cubes
12 tablespoons (1 1/2 sticks) unsalted butter
2 cups chopped yellow onions (2 onions)
3/4 cup flour
1/4 cup heavy cream
2 cups medium-diced carrots (4 carrots), blanched for 2 minutes
1 10-ounce package frozen peas (2 cups)
1 1/2 cups frozen small whole onions
1/2 cup minced fresh parsley
In a small saucepan, heat the chicken stock and dissolve the bouillon cubes in the stock. In a large pot or Dutch oven, melt the butter and saute the onions over medium-low heat for 10 to 15 minutes, until translucent. Add the flour and cook over low heat, stirring constantly, for 2 minutes. Add the hot chicken stock to the sauce. ...

sorry, one more question!!!
it says to bake it after u mix all the ingredients into a saucepan. is the baking really necessary? or can i just keep i ton the stove for like a coupl of hours..?

Answer 1

This recipe sounds real good!
The flour there is to thicken up the stew. Because flour will break down after a time, make sure that your stew isn't 'boiling' the whole time that it is cooking. Stove top is fine and no, it doesn't need to go into the oven.

Yum...

Answer 2

Yes, flour goes in stew. It thickens it. The best way to add flour is to get a small bowl with a lid or a jar with a lid.. I sometimes use a clean margarine tub for small amounts. Put in the 3/4 Cup flour and add about 2 cups of water. Shake the bowl until everything is mixed and smooth. You don't want any lumps. Add to the stew after the other ingredients. The added water will not hurt your recipe.

Answer 3

The recipe sounds pretty good, actually.

The flour is there to create a roux, which is a thickening agent made from (of course) flour, and an a more-or-less equal amount of butter or oil. Your recipe calls for cooking the flour in the melted butter for 2 minutes, which will result in a light (or "blonde") roux. It doesn't change the color or flavor of the sauce, it just adds body. Cooking the flour longer will create darker stages of roux, which are called for in some recipes.

Answer 4

You could finish the entire stew on top of the stove, but you need to keep it on a very low heat so that it doesn't burn on the bottom on the pot. If you put it in the oven, you can leave it to cook without having to stir it to make sure it doesn't stick.

I'd try the recipe once the way it is written. If you like it, then you can make changes to it the next time you cook it.

Answer 5

The flour is your thickening agent. You need to follow the exact recipe, so yes it needs to go into the oven. Remember Luv, you do not want any under cooked chicken. Take care and keep on cooking. I agree the food net work is an excellent source for recipes, and i am going to try this one myself.

Answer 6

Yes flour is used in these sorts of recipies all of the time..go for it. The flour is used as a thickener for the juice of the stew

Answer 7

The recipe sounds good.
The flour thickens up the liquid and makes it really good, sort of like a creamy soup base.
Sometimes barley is used to thicken up stew, also
I really like my stew thickened up like that.
That recipe is going to make a huge pot of stew.

Answer 8

The flour is to thicken the sauce a bit.

Answer 9

Do it exactly as it says, until you get to the adding the stock part.
Add the stock a little at a time, stirring constantly until it is smooth.

It is called a roux.

Answer 10

in order to make stew, which is thicker than soup, you do need to put flour in it so that it thickens up, like you would do to make gravy, just not as much.