PREP TIME: 10 mins | COOK TIME: 50 mins | TOTAL TIME: 1 hr | SERVINGS: 6
Enjoy a warm bowl of this thick, hearty, and delicious Chicken Stew on cold days. Loaded with flavours, this comforting stew is perfect for a weeknight dinner option.
INGREDIENTS
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1 1/2 pounds chicken thighs, boneless, skinless cut into small pieces
2 tablespoons olive oil
1 medium onion diced
8 ounces of mushrooms sliced
3 medium carrots peeled and cubed
3 medium potatoes peeled and cubed
4 c water or as needed
2 bay leaves
1 teaspoon salt or to taste
1 teaspoon pepper or to taste
1 teaspoon turmeric powder optional
1/3 c chopped parsley
Slurry:
2 tablespoons water
2 tablespoons all-purpose flour
How to make Chicken Stew
Step 1: To the bottom of a large pot, heat oil over medium-high heat. Once the oil is hot, add the diced chicken thighs and stir until almost cooked through.
Step 2: Add the onions to the chicken, stir, and cook until the onions are translucent.
Step 3: Stir in the mushrooms and continue to cook for several minutes.
Step 4: Add the potatoes, carrots, salt, pepper, bay leaves, and water to the pot. Making sure that the ingredients are submerged in water. Cook for about 30 minutes on medium-low heat.
Step 5: To make the slurry, mix 2 tbsp water with 2 tbsp flour. Add this to the stew and stir well.
Step 6: If desired, add in the parsley and turmeric.
Step 7: The stew is ready to serve once it at your desired thickness.
NOTES:
For this recipe, use dark meat as it softens when cooked and give the stew incredible texture and flavour.
Mushrooms add so much flavour and aroma to the stew so make sure to not skip them unless you don’t like them.
If desired, add turmeric for better colour and nutrition.
For the vegetable, cut them large so they’ll not end up overly soft.
NUTRITION FACTS:
Calories: 401kcal | Carbohydrates: 24g | Protein: 26g | Fat: 23g | Saturated Fat: 6g | Cholesterol: 85mg | Sodium: 443mg | Potassium: 949mg | Fiber: 5g | Sugar: 3g | Vitamin A: 5535IU | Vitamin C: 23mg | Calcium: 72mg | Iron: 6mg
Ingredients
- 1 1/2 pounds chicken thighs, boneless, skinless cut into small pieces
- 2 tablespoons olive oil
- 1 medium onion diced
- 8 ounces of mushrooms sliced
- 3 medium carrots peeled and cubed
- 3 medium potatoes peeled and cubed
- 4 c water or as needed
- 2 bay leaves
- 1 teaspoon salt or to taste
- 1 teaspoon pepper or to taste
- 1 teaspoon turmeric powder optional
- 1/3 c chopped parsley
- Slurry:
- 2 tablespoons water
- 2 tablespoons all-purpose flour
Instructions
Step 1: To the bottom of a large pot, heat oil over medium-high heat. Once the oil is hot, add the diced chicken thighs and stir until almost cooked through.
Step 2: Add the onions to the chicken, stir, and cook until the onions are translucent.
Step 3: Stir in the mushrooms and continue to cook for several minutes.
Step 4: Add the potatoes, carrots, salt, pepper, bay leaves, and water to the pot. Making sure that the ingredients are submerged in water. Cook for about 30 minutes on medium-low heat.
Step 5: To make the slurry, mix 2 tbsp water with 2 tbsp flour. Add this to the stew and stir well.
Step 6: If desired, add in the parsley and turmeric.
Step 7: The stew is ready to serve once it at your desired thickness.
Notes
For this recipe, use dark meat as it softens when cooked and give the stew incredible texture and flavour. Mushrooms add so much flavour and aroma to the stew so make sure to not skip them unless you don’t like them. If desired, add turmeric for better colour and nutrition. For the vegetable, cut them large so they’ll not end up overly soft.
