Description
A hearty classic chicken stew featuring tender chunks of chicken, baby potatoes, and vegetables simmered in a flavorful broth, perfect for a comforting meal any day of the week.
Ingredients
Scale
Chicken and Seasoning
- 1 ½ pounds boneless, skinless chicken thighs or breasts (cut into chunks)
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon paprika
Vegetables
- 1 medium onion (diced)
- 3 cloves garlic (minced)
- 3 carrots (sliced)
- 2 celery stalks (sliced)
- 1 pound baby potatoes (halved or quartered)
- ½ cup frozen peas
Liquids and Others
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- 1 bay leaf
- 4 cups low-sodium chicken broth
- 2 tablespoons all-purpose flour
- 2 tablespoons water
- 2 tablespoons chopped fresh parsley (optional)
Instructions
- Sear the Chicken: In a large pot or Dutch oven, heat olive oil over medium heat. Add the chicken chunks and season them with salt, pepper, and paprika. Sear the chicken for 4 to 5 minutes until lightly browned on all sides. Remove the chicken from the pot and set aside.
- Sauté the Vegetables: In the same pot, add the diced onion, sliced carrots, and sliced celery. Cook for 5 to 6 minutes, stirring occasionally, until the vegetables are slightly softened. Add the minced garlic and cook for an additional 1 minute, stirring to combine flavors.
- Simmer the Stew: Return the seared chicken to the pot. Add the baby potatoes, dried thyme, bay leaf, and pour in the low-sodium chicken broth. Bring this mixture to a boil, then reduce the heat to low and cover the pot. Let it simmer gently for 25 to 30 minutes, or until the vegetables are tender and the chicken is cooked through.
- Thicken the Stew: In a small bowl, whisk together the all-purpose flour and water to create a smooth slurry. Stir this slurry into the stew and cook uncovered for another 5 to 7 minutes to allow the stew to thicken.
- Add Peas and Final Touches: Stir in the frozen peas and cook for an additional 2 minutes until heated through. Remove the bay leaf from the stew. Taste and adjust seasoning as needed. Garnish with chopped fresh parsley before serving for a fresh finish.
Notes
- For a quicker version, use rotisserie chicken instead of raw chicken.
- Add a splash of cream at the end of cooking for a richer, creamier stew.
- Serve the stew with crusty bread or over a bed of rice to make it a complete meal.
