Prep Time: 15 mins | Cook Time: 1 hr | Total Time: 1 hr 15 mins | Yield: 4 to 6 Servings
This Chicken Stew can be cooked in one pot for only about an hour! It is loaded with amazing flavors that you and your loved ones are going to like! A must-try recipe indeed!
Ingredients:
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5 c chicken broth or stock, divided
2 tablespoons all-purpose flour
2 tablespoons avocado oil, divided
1 medium sweet onion, cut into 12 wedges
Kosher salt and freshly ground black pepper
6 garlic cloves, chopped
12 ounces baby white potatoes, scrubbed and quartered
1 1/2 pounds chicken thighs, boneless, skinless, cut into 2-inch chunks
1/4 c fresh chopped parsley
1 dried bay leaf
3 medium carrots, peeled and sliced diagonally into 1/2-inch pieces
Directions:
Use paper towels to pat dry the chicken thighs, then season them with salt and pepper. Make sure to coat each well.
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 thighs into the hot Dutch oven, then cook all sides for 5 minutes or until they turn brown. Move them to a clean plate.
In the same pot, add the onions and carrots. Sauté for a few minutes until translucent and soft. Add the garlic and sauté just until aromatic.
Stir in 1/2 cup of chicken stock and scrape the bottom of the pot to deglaze it.
Add 1/2 cup of broth and flour into a mixing bowl, then whisk to combine. Stir the mixture into the pot together with the rest of the chicken broth.
Stir in salt, pepper, and bay leaf to combine. Let it boil, then turn the heat down to medium-low and simmer everything for 25 minutes.
Stir in the potatoes and cook for 20 minutes.
Remove the pot from the heat, then add the chopped parsley and stir to combine. Remove the bay leaf and discard it.
Dish out. Serve and enjoy!
Notes:
Place any leftovers in an airtight container, then put them in the fridge. They can last up to 3 days. Reheat for a few minutes before serving again.
Nutrition Facts:
Serving Size: Calories: 486 Sugar: 12.1 g Sodium: 679.7 mg Fat: 14.6 g Carbohydrates: 42.6 g Protein: 44.9 g Cholesterol: 168.8 mg
Ingredients
- 5 c chicken broth or stock, divided
- 2 tablespoons all-purpose flour
- 2 tablespoons avocado oil, divided
- 1 medium sweet onion, cut into 12 wedges
- Kosher salt and freshly ground black pepper
- 6 garlic cloves, chopped
- 12 ounces baby white potatoes, scrubbed and quartered
- 1 1/2 pounds chicken thighs, boneless, skinless, cut into 2-inch chunks
- 1/4 c fresh chopped parsley
- 1 dried bay leaf
- 3 medium carrots, peeled and sliced diagonally into 1/2-inch pieces
Instructions
Use paper towels to pat dry the chicken thighs, then season them with salt and pepper. Make sure to coat each well.
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 thighs into the hot Dutch oven, then cook all sides for 5 minutes or until they turn brown. Move them to a clean plate.
In the same pot, add the onions and carrots. Sauté for a few minutes until translucent and soft. Add the garlic and sauté just until aromatic.
Stir in 1/2 cup of chicken stock and scrape the bottom of the pot to deglaze it.
Add 1/2 cup of broth and flour into a mixing bowl, then whisk to combine. Stir the mixture into the pot together with the rest of the chicken broth.
Stir in salt, pepper, and bay leaf to combine. Let it boil, then turn the heat down to medium-low and simmer everything for 25 minutes.
Stir in the potatoes and cook for 20 minutes.
Remove the pot from the heat, then add the chopped parsley and stir to combine. Remove the bay leaf and discard it.
Dish out. Serve and enjoy!
Notes
Place any leftovers in an airtight container, then put them in the fridge. They can last up to 3 days. Reheat for a few minutes before serving again.