Old Fashioned Chicken Stew
User Reviews
5
Old Fashioned Chicken Stew
Description
This chicken stew starts by seasoning and browning chicken breasts, which are then shredded to mix into the stew. The recipe includes sautéed yellow onion, garlic, carrots, and celery, contributing aromatic notes and sweetness. Red potatoes add substance, while herbs such as sage, thyme, rosemary, and bay leaves infuse the broth with traditional flavors.
The stew is simmered until the lentils are tender and flavors blend. A cold water and cornstarch mixture thickens the broth, giving a slightly creamy consistency without dairy. Parsley garnish adds a fresh touch at the end. The method produces a savory and filling dish with a rich, hearty character.
This stew is ideal for a satisfying lunch or dinner during cooler weather and pairs well with crusty bread or a simple side salad. Substituting the cornstarch slurry with heavy cream is an option to add richness.
Ingredients
- 1 1/2 pounds chicken breast boneless skinless
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 3 tablespoons butter divided
- 1 tablespoon olive oil
- 1 yellow onion peeled and diced
- 2 teaspoons garlic about 2 cloves, minced
- 4 carrot peeled and cut into bite-sized chunks
- 4 celery trimmed and sliced, ribs
- 1 1/2 pounds potato scrubbed and cut into bite-sized chunks, red
- 4 cups chicken broth
- 1 teaspoon sage ground
- 1 teaspoon thyme dried
- 1/2 teaspoon rosemary dried
- 4 bay leaves whole
- 1/4 cup water cold
- 2 tablespoons cornstarch
- 2 teaspoons parsley for garnish, chopped, fresh
Instructions
- Pat the 1 1/2 pounds boneless skinless chicken breasts dry with a paper towel. Season with 1 teaspoon salt and 1/4 teaspoon black pepper.
- Peel and dice the 1 yellow onion. Peel the 4 carrots and cut into bite-sized chunks. Trim the 4 celery ribs and slice into thin pieces. Scrub the 1 1/2 pounds red potatoes, remove any blemishes, and cut into bite-sized chunks.
- Heat 1 tablespoon butter and 1 tablespoon olive oil in a large pot over medium-high heat. Add the chicken and cook for 5-7 minutes per side, until browned and cooked through. Transfer to a cutting board and shred using two forks.
- Add the remaining 2 tablespoons butter to the pot over medium-high heat. Stir in the onion, 2 teaspoons minced garlic, carrots, and celery. Cook for 8-10 minutes, stirring occasionally, until softened and fragrant.
- Pour in the 4 cups chicken broth and add the shredded chicken and potatoes. Season with 1 teaspoon ground sage, 1 teaspoon dried thyme, 1/2 teaspoon dried rosemary, and 4 whole bay leaves.
- Bring to a boil over high heat, then reduce the heat to low. Cover and simmer for 15 minutes, stirring occasionally, until the potatoes and carrots are tender.
- In a small bowl, mix 1/4 cup cold water and 2 tablespoons cornstarch until dissolved. Stir the cornstarch mixture into the stew and cook over low heat until thickened, about 10 minutes.
- Season with additional salt and pepper to taste. Remove the bay leaves before serving.
- Serve hot, garnished with chopped parsley.
Notes
- You can replace the cornstarch slurry with 1 cup of heavy cream to enrich the stew.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 329 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 329kcal | 16% |
| Carbohydrates | 28g | 9% |
| Protein | 28g | 56% |
| Fat | 12g | 18% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 1g | 50% |
| Cholesterol | 88mg | 29% |
| Sodium | 1214mg | 51% |
| Potassium | 1300mg | 28% |
| Fiber | 4g | 16% |
| Sugar | 5g | 10% |
| Vitamin A | 7158IU | 143% |
| Vitamin C | 28mg | 31% |
| Calcium | 64mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
