Prep Time: 15 mins | Cook Time: 1 hr | Total Time: 1 hr 15 mins | Yield: 4 to 6 Servings
This delicious Chicken Stew never fails to amaze me all the time! The ultimate comfort food ever! Give this recipe a try, I promise you that it will be the best decision you will ever make today. Enjoy!
INGREDIENTS :
- 1 medium sweet onion, cut into 12 wedges
- 1/4 c fresh chopped parsley
- 5 c chicken stock, divided
- 12 ounces baby white potatoes, quartered
- 3 medium carrots, sliced diagonally into 1/2-inch pieces
- 6 garlic cloves, chopped
- 1 1/2-pound chicken thighs, boneless, skinless, cut into 2-inch chunks
- Kosher salt and freshly ground black pepper
- 2 tablespoons all-purpose flour
- 1 tablespoon canola oil or avocado oil
- 1 dried bay leaf
DIRECTIONS :
- Use paper towels to pat dry the chicken.
- Sprinkle salt and pepper over the chicken, then rub each until well coated.
- Place a heavy Dutch oven on the stove and turn the heat to high.
- Add 1 tbsp of oil and allow it to become hot.
- Add the chicken, then cook all sides for 5 minutes or until they turn brown. Move the chicken onto a clean plate.
- In the empty Dutch oven, add the onions and carrots. Sauté for a few minutes until translucent and soft.
- Add the garlic and sauté until aromatic.
- Pour 1/2 cup of chicken stock and stir until well blended. Scrape the bottom of the pot to get the browned bits.
- Mix 1/2 cup of broth and flour, then whisk until well blended.
- Pour the mixture into the chicken and the rest of the chicken broth. Stir everything until well blended.
- Add the bay leaf, salt, and pepper. Stir until well blended.
- Allow the mixture to boil, then turn the heat down to medium-low and simmer for 25 minutes.
- Add the potatoes and stir just mixed.
- Cover and cook for another 20 minutes or until the potatoes are fork-tender.
- Add parsley and stir until well blended. Discard the bay leaf.
- Serve and enjoy!
Note:
- Leftovers can last up to 3 days in the fridge.
Nutrition Facts:
Calories 486 | Total Fat 14.6g 19% | Cholesterol 168.8mg 56% | Sodium 679.7mg 30% | Total Carbohydrate 42.6g 15% | Sugars 12.1g | Protein 44.9g 90% | Vitamin A91% | Vitamin C 23%
ONE-POT CHICKEN STEW
Yield:
4-6
Prep Time:
15 minutes
Cook Time:
1 hour
Total Time:
1 hour 15 minutes
Ingredients
- 1 medium sweet onion, cut into 12 wedges
- 1/4 c fresh chopped parsley
- 5 c chicken stock, divided
- 12 ounces baby white potatoes, quartered
- 3 medium carrots, sliced diagonally into 1/2-inch pieces
- 6 garlic cloves, chopped
- 1 1/2-pound chicken thighs, boneless, skinless, cut into 2-inch chunks
- Kosher salt and freshly ground black pepper
- 2 tablespoons all-purpose flour
- 1 tablespoon canola oil or avocado oil
- 1 dried bay leaf
Instructions
- Use paper towels to pat dry the chicken.
- Sprinkle salt and pepper over the chicken, then rub each until well coated.
- Place a heavy Dutch oven on the stove and turn the heat to high.
- Add 1 tbsp of oil and allow it to become hot.
- Add the chicken, then cook all sides for 5 minutes or until they turn brown. Move the chicken onto a clean plate.
- In the empty Dutch oven, add the onions and carrots. Sauté for a few minutes until translucent and soft.
- Add the garlic and sauté until aromatic.
- Pour 1/2 cup of chicken stock and stir until well blended. Scrape the bottom of the pot to get the browned bits.
- Mix 1/2 cup of broth and flour, then whisk until well blended.
- Pour the mixture into the chicken and the rest of the chicken broth. Stir everything until well blended.
- Add the bay leaf, salt, and pepper. Stir until well blended.
- Allow the mixture to boil, then turn the heat down to medium-low and simmer for 25 minutes.
- Add the potatoes and stir just mixed.
- Cover and cook for another 20 minutes or until the potatoes are fork-tender.
- Add parsley and stir until well blended. Discard the bay leaf.
- Serve and enjoy!