Chicken Stew
Hearty, healthy, and comforting, this easy Chicken Stew is perfect for a cold day. Made with simple everyday ingredients, you'll love how easy it is to make this stew!
Servings 6 servings
Calories 332kcal
Equipment
- Dutch oven
Ingredients
- ¼ cup olive oil divided (60mL)
- 1½ pounds boneless skinless chicken thighs (675g)
- 3 medium carrots peeled and cut into ½-inch thick slices
- 1 large onion chopped
- 2 celery ribs sliced
- 4 cloves garlic minced
- ¼ cup all-purpose flour (30g)
- 1 pound baby potatoes (450g)
- 6 cups chicken broth (1.5L)
- 2 bay leaves
- 4 sprigs of thyme
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- ¼ cup chopped fresh parsley
Instructions
- In a large Dutch oven, heat 2 tablespoons of olive oil over medium-high heat. Working in batches, add the chicken pieces. Cook until lightly browned, about 2 minutes on each side. Set chicken aside.
- Add the remaining 2 tablespoons olive oil, carrot, onion, and celery. Cook, stirring frequently, until vegetables are tender, about 5 minutes. Add the garlic and flour. Cook, stirring constantly, for 2 minutes. Slowly stir in the broth.
- Cut the chicken into 1 -inch cubes. Add to the pot with the potatoes, bay leaves, thyme sprigs, salt, and pepper, stirring to combine.
- Bring the mixture to a boil and then reduce the heat to low. Cook, stirring occasionally, until the potatoes are tender and the stew is thickened, about 40 to 45 minutes. Remove the bay leaves and thyme sprigs. Stir in parsley just before serving.
Notes
- For an even more comforting bowl of chicken stew, stir in a few tablespoons of cream with the parsley right before serving to make it creamier!
- For a thicker stew, remove a few potatoes, mash them, and add it back to the stew. Simmer to combine.
- Did you forget to add the flour? Don’t add it directly into the hot liquid, as it’ll become lumpy. Make a slurry by combining some room-temperature broth or water with the flour before adding it to the stew.
- Other vegetables you can add are chopped cauliflower, chopped broccoli, sliced mushrooms, red peppers, and peas.
- Don’t clean or swap the pot after searing the chicken. The browning from the searing of the chicken and sautéing of the vegetables add so much flavor. Always scrap up the browning on the bottom of the pan when you add the broth.
Nutrition
Calories: 332kcal | Carbohydrates: 25g | Protein: 26g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 108mg | Sodium: 1378mg | Potassium: 958mg | Fiber: 3g | Sugar: 3g | Vitamin A: 5382IU | Vitamin C: 40mg | Calcium: 62mg | Iron: 3mg