Description
This hearty Chicken Stew is a comforting and satisfying dish perfect for any night of the week. Tender chicken thighs simmered with vegetables in a flavorful broth, this stew is sure to become a family favorite.
Ingredients
Scale
Chicken Stew:
- 1 ½ pounds boneless, skinless chicken thighs, cut into chunks
- 2 tablespoons olive oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 3 carrots, sliced
- 2 celery stalks, chopped
- 3 medium potatoes, peeled and diced
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- 1 bay leaf
- 4 cups chicken broth
- 1 tablespoon all-purpose flour (optional, for thickening)
- 2 tablespoons chopped fresh parsley
Instructions
- Heat the olive oil: In a large pot or Dutch oven over medium heat, brown the chicken pieces, then set aside.
- Sauté vegetables: In the same pot, sauté onion, garlic, carrots, and celery until softened.
- Add ingredients: Return chicken to the pot, add potatoes, seasonings, and chicken broth. Simmer until chicken is cooked and vegetables are tender.
- Thicken (optional): Whisk flour with water and stir into the stew, simmer for 5 more minutes.
- Finish and serve: Remove bay leaf, stir in parsley, and serve warm.
Notes
- You can use chicken breast instead of thighs.
- For extra flavor, add frozen peas or corn during the last 5 minutes of cooking.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1½ cups
- Calories: 310
- Sugar: 5g
- Sodium: 580mg
- Fat: 12g
- Saturated Fat: 2.5g
- Unsaturated Fat: 7.5g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 95mg
