Chicken Potato Stew Recipe
User Reviews
5
4 reviews
Excellent
-
Prep Time
15 mins
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Cook Time
1 hr 15 mins
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Total Time
1 hr 30 mins
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Servings
5 Servings
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Calories
415 kcal
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Course
Main Course
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Cuisine
American
Chicken Potato Stew Recipe
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Bold and comforting, this chicken potato stew combines smoky bacon, dark beer, and tender veggies for a soul-warming meal.
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Ingredients
- 2 ¼ pounds chicken thighs trimmed and cut into 1-inch pieces, boneless, skinless
- ¾ teaspoon kosher salt divided
- ¾ teaspoon black pepper divided, ground
- 2 teaspoons olive oil
- 1 yellow onion chopped
- 2 carrot cut into ½-inch rounds, large
- 2 celery cut into ¾-inch pieces, stalks
- 4 garlic minced, cloves
- 2 lices Bacon chopped, center cut
- 2 tablespoons tomato paste
- 1 pound mini potatoes cut into ¾-inch pieces (See Note below, or red-skinned potatoes
- 1 (14 ounce) can brown ale or porter, beer
- 1 ¾ cups chicken broth divided, or more as needed
- 3 prigs thyme fresh
- 2 bay leaf
- 3 tablespoons all-purpose flour
- ¼ cup parsley flat-leaf, minced
- salt to taste
- black pepper to taste
Instructions
- Season the chicken thigh pieces with ½ teaspoon salt and ½ teaspoon pepper. Let rest while you prep the vegetables. This allows the seasoning to seep into the meat.
- Heat a large saucepan over medium-high heat, spray with oil and brown the chicken pieces on all sides. Do this in two batches so the chicken pieces fit into the saucepan in a single layer. Transfer the chicken to a bowl and set aside.
- Spray the saucepan again and add the olive oil. Add the onion and cook until tender and starting to brown, about 5 minutes. If the onion is drying out while cooking, add 2 tablespoons hot water, scraping the browned bits from the bottom of the saucepan (use a wooden spoon).
- Add the carrots, celery, garlic, bacon, ¼ teaspoon salt and ¼ teaspoon pepper. Cook until the fat renders out of the bacon and the bacon starts to brown on the edges, 5 to 6 minutes. Add the tomato paste and cook, stirring constantly, for 2 minutes.
- Stir in the potatoes, beer, 1 ½ cups chicken broth, thyme and bay leaves. Bring to a boil, then reduce heat so the mixture maintains a lively simmer. Cover the saucepan and cook until the potatoes are tender, about 50 minutes. About 15 minutes into cooking, add the chicken and any accumulated juices.
- If the potatoes aren't tender yet and there doesn't appear to be enough liquid, add more chicken broth (¼ to ½ cup).
- Place the flour in a medium bowl. Gradually whisk in ½ cup of the stew cooking liquid (careful, it will be hot!) and ¼ cup chicken broth to form a slurry. Whisk until smooth. Add the mixture to the stew.
- Simmer the stew, uncovered, until thickened, about 10 minutes. Taste and adjust seasonings as needed. Stir in the parsley. Serve.
Notes
- Be sure the potato pieces aren't bigger than ¾-inch, otherwise they'll take too long to cook.
- Please note that I am not a medical or nutritional professional. I provide nutritional information for my recipes as a courtesy to my readers. It is calculated using the built-in recipe card calculator. While I attempt to provide information that is as accurate as possible, you should calculate the nutritional information independently before relying on it.
Nutrition Information
Show Details
Serving
1.33cups
Calories
415kcal
(21%)
Carbohydrates
27g
(9%)
Protein
44g
(88%)
Fat
14g
(22%)
Saturated Fat
4g
(20%)
Cholesterol
201mg
(67%)
Sodium
971mg
(40%)
Fiber
4g
(16%)
Sugar
4g
(8%)
Nutrition Facts
Serving: 5Servings
Amount Per Serving
Calories 415 kcal
% Daily Value*
| Serving | 1.33cups | |
| Calories | 415kcal | 21% |
| Carbohydrates | 27g | 9% |
| Protein | 44g | 88% |
| Fat | 14g | 22% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 201mg | 67% |
| Sodium | 971mg | 40% |
| Fiber | 4g | 16% |
| Sugar | 4g | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
4 reviews
Excellent
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