Chicken Stew
User Reviews
4.9
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Prep Time
15 mins
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Cook Time
45 mins
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Total Time
1 hr
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Servings
6 1.5 cups each
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Calories
355 kcal
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Course
Main Course, Soup, Dinner
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Cuisine
American
Chicken Stew
Description
Chicken Stew starts by coating chicken pieces lightly with flour and browning them in butter and olive oil to develop flavor. The same pot then sautés onions, celery, garlic, and carrots, using their moisture to release fond from the bottom. The addition of herbs like parsley, thyme, rosemary, and sage imparts a gentle aromatic background.
Potatoes and combined chicken and vegetable broth create a creamy base once the flour thickens the dish. The stew is simmered until the chicken and vegetables are tender and the flavors meld. Fresh parsley can be added before serving for brightness.
This stew works well as a warming dish served with crusty bread or a simple side salad. The use of browning and layered vegetables ensures a rich, balanced flavor delivery.
Ingredients
- 1 yellow onion $0.28
- 3 ribs celery $0.64
- 4 cloves garlic $0.32
- 1/2 lb. carrot $0.32
- 1.75 lbs. chicken thighs $6.52, boneless, skinless
- 4 Tbsp all-purpose flour $0.02, divided
- 2 Tbsp butter $0.18
- 1 Tbsp olive oil $0.16
- 1.5 lbs. baby potato $2.89
- 1 tsp parsley $0.10, dried
- 1/2 tsp thyme $0.05, dried
- 1/2 tsp rosemary $0.05, dried
- 1/2 tsp sage $0.05, dried
- 1/4 tsp black pepper $0.02, freshly cracked
- 2 cups chicken broth $0.26
- 2 cups vegetable broth $0.26
- 1 Tbsp parsley $0.10, chopped, fresh, optional
Instructions
- Dice the onion and celery, mince the garlic, slice the carrots, and cut the baby potatoes in half before you begin.
- Cut the chicken thighs into 1-inch pieces. Sprinkle 2 Tbsp of the flour over the chicken and toss until the chicken is evenly coated.
- Add the butter and olive oil to a large pot. Heat the butter and oil over medium until they are hot and sizzling.
- Add the flour-coated chicken to the pot with the butter and oil and allow the chicken to brown on all sides (avoid stirring until browned on the bottom). When the chicken is browned and there is a nice brown layer of flour on the bottom of the pot, remove the chicken to a clean bowl with a slotted spoon. The chicken does not need to be cooked through at this point, just browned on the outside.
- Add the onion, celery, garlic, and carrots to the pot and continue to sauté until the onions are soft. Use the moisture released by the vegetables to dissolve and scrape the browned bits off the bottom of the pot.
- Once the vegetables are slightly softened, add the remaining 2 Tbsp flour to the pot and continue to sauté over medium for about two minutes more. The flour will begin to coat the bottom of the pot again.
- Return the browned chicken to the pot. Also add the potatoes, parsley, thyme, rosemary, sage, pepper, chicken broth, and vegetable broth. Stir to combine and dissolve any flour off the bottom of the pot.
- Place a lid on the pot and allow it to come up to a boil. Once it reaches a boil, remove the lid and turn the heat down to medium-low. Allow the stew to simmer over medium-low, without a lid and stirring occasionally, for about 30 minutes or until the potatoes are tender and the broth has thickened.
- Taste the stew and add salt if needed (I did not add any, but it will depend on the salt content of the broth you used). Add a tablespoon of fresh chopped parsley if desired, and serve hot.
Nutrition Information
Show DetailsNutrition Facts
Serving: 61.5 cups each
Amount Per Serving
Calories 355 kcal
% Daily Value*
| Serving | 1.5cups | |
| Calories | 355kcal | 18% |
| Carbohydrates | 32g | 11% |
| Protein | 30g | 60% |
| Fat | 12g | 18% |
| Sodium | 802mg | 33% |
| Fiber | 4g | 16% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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