Chicken Stew Recipe
User Reviews
5
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Prep Time
30 mins
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Cook Time
1 hr
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Total Time
1 hr 30 mins
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Servings
6 servings
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Calories
563 kcal
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Course
Main Course
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Cuisine
American
Chicken Stew Recipe
Description
The chicken stew starts by browning bite-sized pieces of chicken thighs in olive oil, which builds a savory base flavor. Vegetables including onion, carrot, red bell pepper, celery, and garlic are then sautéed and combined with herbs like rosemary, thyme, paprika, salt, and pepper. Flour is added to help thicken the stew.
Baby potatoes and white wine join the mixture along with chicken broth and bay leaves, creating a flavorful simmering liquid. After simmering covered for thirty minutes, frozen peas and heavy cream are stirred in to add sweetness and richness. The stew is then thickened gradually with cornstarch dissolved in liquid for a velvety consistency.
Serve this stew warm, accompanied by crusty bread or over rice to soak up the creamy sauce. The combination of tender chicken, soft but intact vegetables, and creamy broth makes it suitable for cool days or when a filling meal is wanted. The layering of browned meat, wine, herbs, and cream provides balanced depth and comforting flavors.
Ingredients
- 2 lbs chicken thighs boneless and skinless - cut into 1-2 inch cubes
- 2 tablespoons olive oil
- 2 carrot cut into thick rounds, medium
- 1 onion cut into wedges, large
- 1 red bell pepper diced
- 2 celery stalks, diced
- 4 cloves garlic whole
- 2 cloves garlic minced
- 3 tablespoons flour
- 1/2 teaspoon rosemary fresh or dried
- 1/2 teaspoon thyme fresh or dried
- 1/2 teaspoon paprika
- salt to taste
- black pepper to taste
- 1 1/2 lbs baby potato peeled and cut into cubes
- 1/4 cup white wine
- 4 cups chicken broth
- 2 bay leaf
- 1 cup sweet peas frozen
- 1/2 cup heavy cream
- 3-5 rosemary fresh, springs
- 2 tablespoons cornstarch
Instructions
- Place a large pot or dutch oven over medium heat and add the olive oil. Once the oil is hot add the chicken, do not overcrowd, you may need to cook it in batches. Cook until golden brown, it doesn't need to be fully cooked through. Remove from pot and set aside on a plate, cover with foil.
- Add onion, carrot, red bell pepper, and celery and cook stirring for about 3-5 minutes or until the onion is slightly softened. Add whole and minced garlic and cook for 30 seconds.
- Sprinkle on top 3 tablespoons of flour, rosemary, thyme, paprika, plus salt and pepper to taste. Stir and cook over medium heat for about 2-3 minutes.
- Add potatoes, white wine, browned chicken and broth. Add bay leaves. Bring to a boil, reduce heat and simmer covered for 30 minutes.
- Remove lid and stir in peas and cream.
- To thicken combine 2 tablespoons cornstarch with 1/2 cup of water of broth in a small bowl, until dissolved. Add a little at a time to the boiling stew and stir to reach desired consistency.
- Discard bay leaves.
- Serve garnished with fresh parsley and rosemary.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 563 kcal
% Daily Value*
| Calories | 563kcal | 28% |
| Carbohydrates | 36g | 12% |
| Protein | 31g | 62% |
| Fat | 32g | 49% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 150mg | 50% |
| Sodium | 724mg | 30% |
| Potassium | 1139mg | 24% |
| Fiber | 5g | 20% |
| Sugar | 6g | 12% |
| Vitamin A | 4436IU | 89% |
| Vitamin C | 71mg | 79% |
| Calcium | 75mg | 8% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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