One Pot Chicken Stew

Name: One Pot Chicken Stew
Prep time: 20 min
Cook time: 1 h 10 min
Total time: 1 h 30 min
Yield: 8 servings
Ingredients: 2 pounds boneless, skinless chicken thighs; Kosher salt and freshly ground black pepper; 2 tablespoons olive oil; 1 medium sweet onion; 3 carrots; 2 ribs celery; 3 cloves garlic; 3 tablespoons all-purpose flour; 1 tablespoon tomato paste; ½ cup dry white wine; 2 ½ cups chicken stock; 4 prigs fresh thyme; 2 bay leaves; 1 pound red potatoes; 2 tablespoons chopped fresh parsley leaves

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5.0

81 reviews

Excellent

Prep Time
20 mins
Cook Time
1 hr 20 mins
Total Time
1 hr 30 mins
Servings
8 servings
Course
Main Course, Soup

One Pot Chicken Stew

Iris Warren

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So hearty, comforting and cozy! Loaded with tender chicken, potatoes and veggies. Serve with crusty bread or biscuits.

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Ingredients

Servings

2 pounds boneless, skinless chicken thighs cut into 1-inch chunks
Kosher salt and freshly ground black pepper to taste
2 tablespoons olive oil
1 medium sweet onion diced
3 carrots peeled and diced
2 ribs celery diced
3 cloves garlic minced
3 tablespoons all-purpose flour
1 tablespoon tomato paste
½ cup dry white wine
2 ½ cups chicken stock
4 prigs fresh thyme
2 bay leaves
1 pound red potatoes cut into 3/4-inch chunks
2 tablespoons chopped fresh parsley leaves

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Instructions

Season chicken with 1 teaspoon salt and 1/2 teaspoon pepper.
Heat olive oil in a large stockpot or Dutch oven over medium heat. Working in batches, add chicken, and cook, stirring occasionally, until evenly browned, about 6-8 minutes; set aside.
Add onion, carrots and celery. Cook, stirring occasionally, until tender, about 3-4 minutes.
Stir in garlic until fragrant, about 1 minute.
Whisk in flour and tomato paste until lightly browned, about 1 minute.
Stir in wine, scraping any browned bits from the bottom of the pot.
Stir in chicken stock, thyme, bay leaves and chicken. Bring to a boil; reduce heat and simmer until chicken is very tender, about 20 minutes.
Stir in potato; simmer until potatoes are just tender and stew has thickened, about 15 minutes. Remove and discard thyme sprigs and bay leaves. Stir in parsley; season with salt and pepper, to taste.*
Serve immediately.

Notes

*TO FREEZE: Let cool completely; portion into plastic freezer bags in individual servings, squeezing out any excess air before sealing. Lay the bags flat in a single layer in the freezer (this will help them freeze quickly). To reheat, thaw overnight in the fridge, reheating over low heat, stirring occasionally, until heated through.