Chicken Stew
User Reviews
5
Chicken Stew
Description
This Chicken Stew recipe begins by browning seasoned chicken thigh pieces to develop flavor. Aromatic vegetables including diced onion, carrots cut into chunks, and celery are cooked until softened, then combined with garlic briefly sautéed. A butter and flour roux is made in the pot to thicken the stew base before slowly incorporating chicken broth, ensuring a smooth consistency.
The chicken and vegetables are returned to the pot along with yellow potatoes, dried Italian seasoning, fresh thyme sprigs, and a bay leaf. The stew simmers gently, allowing the potatoes to turn tender and the flavors to meld. Frozen peas and green beans are stirred in near the end for fresh vegetable texture and color before removing the herbs.
The finished stew features tender chicken in a savory, thickened broth with softened root vegetables and bright green beans and peas. This dish provides warming nourishment suitable for a main course and can be served with bread or a simple side.
Ingredients
- 1 tablespoon olive oil
- 2 pounds chicken thigh cut into 1 1/2 inch pieces, boneless, skinless
- salt to taste
- black pepper to taste
- 1 onion diced
- 3 carrot halved and sliced into 3/4 inch chunks
- 1/2 cup celery sliced
- 2 teaspoons garlic minced
- 1/4 cup butter
- 1/4 cup flour
- 5 cups chicken broth
- 3/4 pound yellow potatoes halved or quartered, small
- 1 teaspoon Italian seasoning dried
- 3 prigs thyme fresh
- 1 bay leaf
- 1/2 cup peas frozen
- 1/2 cup green beans frozen, cut
- 2 tablespoons parsley chopped
Instructions
- Heat the olive oil in a large pot over medium high heat. Season the chicken generously with salt and pepper.
- Cook the chicken in a single layer for 4-5 minutes on each side or until golden brown. You may need to cook in batches.
- Remove the chicken from the pot; cover to keep warm.
- Add the onions, carrots and celery to the pot. Cook for 4-5 minutes or until vegetables are softened.
- Add the garlic to the pot; cook for 30 seconds. Remove the vegetables from the pot.
- Melt the butter in the pot. Add the flour and whisk until combined. Cook for 1 minute.
- Slowly pour the broth into the pot, whisking constantly.
- Add the chicken and vegetables to the pot of broth along with the potatoes, Italian seasoning, thyme sprigs and bay leaf. Season the stew with salt and pepper to taste.
- Bring the stew to a simmer. Cook for 30 minutes or until potatoes are tender.
- Stir in the frozen peas and green beans. Cook for another 5 minutes. Remove the bay leaf and thyme sprigs.
- Sprinkle with parsley, then serve.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 356 kcal
% Daily Value*
| Calories | 356kcal | 18% |
| Carbohydrates | 19g | 6% |
| Protein | 36g | 72% |
| Fat | 15g | 23% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 117mg | 39% |
| Sodium | 995mg | 41% |
| Potassium | 1126mg | 24% |
| Fiber | 4g | 16% |
| Sugar | 3g | 6% |
| Vitamin A | 5530IU | 111% |
| Vitamin C | 31.4mg | 35% |
| Calcium | 68mg | 7% |
| Iron | 3.5mg | 19% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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