Chicken Stew Recipe
This chicken stew is made in one pot with chicken thighs, potatoes, carrots, onions, and herbs. It only takes 10 minutes to prep!
Servings: 6 servings
Ingredients
- 1 ½ pounds boneless skinless chicken thighs
- 1 ½ teaspoons salt divided
- 1 teaspoon black pepper divided
- 2 tablespoons olive oil
- 1 large onion chopped
- 3 carrots peeled and sliced
- 3 celery sticks sliced
- 5 garlic cloves minced
- 5 tablespoons all-purpose flour
- 4 cups chicken broth
- 1 pound potatoes cut into ½-inch chunks
- 1 teaspoon dried crushed rosemary
- 1½ teaspoons dried thyme leaves
- 1 teaspoon ground sage
- Fresh parsley for serving
Instructions
- In a large bowl, season the chicken thighs with 1 teaspoon salt and ½ teaspoon pepper.
- Heat the olive oil in a large heavy-bottomed pot over medium high heat. Add the seasoned chicken thighs and cook for 3-4 minutes per side until browned. Remove the cooked chicken to a cutting board to rest for a few minutes before cutting into cubes.
- Add the onion, carrots, and celery to the pot and cook for 7-8 minutes, until softened and browned. Stir in the garlic and cook for an additional minute until fragrant. Sprinkle the flour over the cooked veggies and stir until coated well.
- Return the diced cooked chicken to the pot with the broth, potatoes, rosemary, thyme, sage, and remaining salt and pepper. Bring to a boil, scraping up any browned bits from the bottom of the pot.
- Reduce the heat to a simmer, cover and cook for 20 minutes until the potatoes are tender, stirring occasionally. Uncover and continue to simmer for 5 more minutes until the broth has thickened. Ladle into bowls with fresh parsley and serve.
Notes
- My Top Tip: When you sprinkle the flour over your vegetables, make sure to let it cook before moving on to the next step! Otherwise, your stew might have a raw flour-y taste to it.
- Storage: This chicken stew will last for up to 3 days in an airtight container in the fridge. You can reheat it on the stovetop until warm or in the microwave for a few minutes, adding 30-second intervals as necessary! Freezing is not recommended.
Nutrition
Serving: 2cups | Calories: 310kcal | Carbohydrates: 26g | Protein: 28g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.02g | Cholesterol: 108mg | Sodium: 759mg | Potassium: 894mg | Fiber: 3g | Sugar: 3g | Vitamin A: 5147IU | Vitamin C: 20mg | Calcium: 55mg | Iron: 3mg
QR code
Scan code to view the full recipe on your phone.
