Chicken Stew
User Reviews
3.9
Chicken Stew
Description
This recipe starts by browning seasoned chicken thighs in olive oil, then chopping them into bite-sized pieces. Butter-sautéed carrots, celery, and onion build the stew's base, with garlic added for aroma. Flour is cooked in to thicken the stew, followed by gradual addition of chicken broth, potatoes, tomato paste, and a blend of herbs including oregano, thyme, basil, paprika, rosemary, and bay leaves. The chicken is returned to the pot, and the stew simmers until the potatoes are tender.
The texture is creamy and thick from the flour and heavy cream, with tender pieces of chicken and soft vegetables. Peas add a pop of color and freshness to the stew. Cooking in a single pot melds all flavors together, making it a filling meal.
This stew works well as a main dish served with crusty bread or over rice. It also benefits from using waxy potatoes that maintain their shape during cooking, like Yukon Gold or fingerlings. Browning the chicken and utilizing the fond enhances the depth of flavor.
Ingredients
- 2 tablespoons olive oil
- 1 ½ pounds chicken thighs boneless, skinless
- 1 teaspoon salt
- ½ teaspoon black pepper cracked
- 2 tablespoons butter
- 1 cup carrot chopped
- 1 cup celery chopped
- 1 medium onion diced
- 5 cloves garlic minced
- 5 tablespoons flour
- 6 cups chicken broth
- 1 pound waxy potato chopped into bite-sized pieces
- 1 tablespoon tomato paste
- 1 teaspoon oregano
- 1 teaspoon thyme
- ½ teaspoon basil
- ½ teaspoon paprika
- ¼ teaspoon rosemary dried
- 2 bay leaf
- 1 cup peas frozen
- 1/2 cup heavy cream
Instructions
- Heat 2 tablespoons of olive oil in a dutch oven or large saucepan over medium high heat.
- While the oil heats, season the chicken with the salt and pepper. Add seasoned chicken thighs to the dutch oven and brown on each side for about 3 minutes each. Remove chicken to a cutting board and roughly chop into bite sized pieces.
- Melt the butter in the dutch oven and add the carrots, celery, and onion. Sauté until soft, about 5 minutes, while scraping up any browned bits off the bottom of the pot. If necessary, you can add a splash of water to help with scraping up the flavorful brown bits.
- Add the garlic and cook for 1 minute more.
- Add the flour to the vegetables and continue to cook, stirring often, for two minutes. The flour will coat all the ingredients and it will be very thick.
- Add in the chicken broth, potatoes, tomato paste, oregano, thyme, basil, paprika, rosemary, and bay leaves. Return the chopped chicken to the pot along with any juices on the cutting board.
- Cover the pot with a lid and bring to a boil. Once boiling, reduce heat to a simmer and keep the lid askew. Simmer for 15 minutes or until the potatoes are soft.
- Add in the peas and cream. Heat through and then taste and adjust with more salt and pepper, if needed.
- Remove bay leaves and serve.
Notes
- Chicken thighs add rich flavor but boneless skinless breasts are a suitable substitute.
- Use waxy potatoes such as Yukon Gold or fingerlings to maintain texture; avoid starchy types like Russets that break down.
- Scrape up browned bits (fond) during cooking using butter and liquid to enhance flavor without burning the flour.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 413 kcal
% Daily Value*
| Serving | 1bowl | |
| Calories | 413kcal | 21% |
| Carbohydrates | 28g | 9% |
| Protein | 28g | 56% |
| Fat | 21g | 32% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 145mg | 48% |
| Sodium | 1461mg | 61% |
| Potassium | 938mg | 20% |
| Fiber | 4g | 16% |
| Sugar | 6g | 12% |
| Vitamin A | 4418IU | 88% |
| Vitamin C | 21mg | 23% |
| Calcium | 80mg | 8% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
3.9
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