One Pot Chicken Stew (Printer-Friendly Version)
Tender chicken and potatoes simmered with carrots, garlic, and fresh herbs for a cozy meal.
# What You'll Need:
→ Protein
01 -
2 pounds boneless, skinless chicken thighs, cut into 1-inch chunks
02 -
Kosher salt, to taste
03 -
Freshly ground black pepper, to taste
→ Vegetables
04 -
1 medium sweet onion, diced
05 -
3 carrots, peeled and diced
06 -
2 ribs celery, diced
07 -
3 cloves garlic, minced
08 -
1 pound red potatoes, cut into 3/4-inch chunks
09 -
2 tablespoons fresh parsley, chopped
→ Liquids & Seasonings
10 -
2 tablespoons olive oil
11 -
3 tablespoons all-purpose flour
12 -
1 tablespoon tomato paste
13 -
½ cup dry white wine
14 -
2½ cups chicken stock
15 -
4 sprigs fresh thyme
16 -
2 bay leaves
# Steps to Follow:
01 -
Sprinkle chicken chunks evenly with 1 teaspoon salt and ½ teaspoon black pepper.
02 -
Heat olive oil in a large Dutch oven over medium heat. In batches, cook chicken until browned on all sides, about 6 to 8 minutes. Remove and set aside.
03 -
Add onion, carrots, and celery to the pot. Sauté, stirring occasionally, until softened, about 3 to 4 minutes.
04 -
Stir in minced garlic and cook until fragrant, approximately 1 minute.
05 -
Whisk in flour and tomato paste, cooking until mixture is lightly browned, about 1 minute.
06 -
Pour in dry white wine, scraping the bottom of the pot to lift browned bits.
07 -
Add chicken stock, thyme sprigs, bay leaves, and browned chicken. Bring to a boil, reduce heat, and simmer until chicken is tender, about 20 minutes.
08 -
Add potatoes and continue to simmer until tender and stew thickens, approximately 15 minutes. Remove thyme sprigs and bay leaves.
09 -
Stir in chopped parsley and adjust seasoning with salt and pepper to taste. Serve immediately.
# Additional Tips:
01 -
To freeze, cool completely then portion into plastic freezer bags, removing excess air. Freeze flat for quicker freezing. To reheat, thaw overnight in refrigerator and warm over low heat, stirring occasionally.