PREP TIME: 10 mins | COOK TIME: 50 mins | TOTAL TIME: 1 hr | SERVINGS: 6
I just love sitting down with a bowl of this hearty, thick, and delicious Chicken Stew. Perfect for cold nights, this easy stew is no doubt a must and to keep! Composed of juicy chicken meat, mushrooms, potatoes, carrots, and herbs, this stew is ready in just an hour, making this an excellent weeknight dinner option, and the ultimate comfort food to end your day.
INGREDIENTS
1 ½ pounds chicken thighs, boneless, skinless cut into small pieces
2 tablespoons olive oil
1 medium onion diced
8 ounces 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
⅓ 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, add the oil and heat over medium-high heat. Once the oil is hot, add the diced chicken thighs to the pot and stir until mostly cooked through.
Step 2: Add in the onions while stirring continuously until translucent.
Step 3: To the pot, add the mushrooms and continue to cook for a couple of minutes more while stirring.
Step 4: Now, add in the potatoes, carrots, salt, pepper, bay leaves, and water. Ensure that the ingredients are submerged in the water. Cook for another 30 minutes over medium-low heat.
Step 5: Whisk 2 tbsp each of water and flour. Add it to the stew and stir.
Step 6: If desired, add in the parsley and turmeric.
Step 7: The stew is ready once it is at your desired thickness.
NOTES:
For this recipe, it is best to use dark meat because it softens and guarantees to give the stew amazing flavour and texture.
Mushrooms are a must as they give the stew loads of flavour.
Using turmeric will not only help the stew gets better colour but it adds health benefits as well.
To ensure that the vegetables will not get overly soft, slice them into large pieces.
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 ½ pounds chicken thighs, boneless, skinless cut into small pieces
- 2 tablespoons olive oil
- 1 medium onion diced
- 8 ounces 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
- ⅓ c. chopped parsley
- Slurry:
- 2 tablespoons water
- 2 tablespoons all-purpose flour
Instructions
Step 1: To the bottom of a large pot, add the oil and heat over medium-high heat. Once the oil is hot, add the diced chicken thighs to the pot and stir until mostly cooked through.
Step 2: Add in the onions while stirring continuously until translucent.
Step 3: To the pot, add the mushrooms and continue to cook for a couple of minutes more while stirring.
Step 4: Now, add in the potatoes, carrots, salt, pepper, bay leaves, and water. Ensure that the ingredients are submerged in the water. Cook for another 30 minutes over medium-low heat.
Step 5: Whisk 2 tbsp each of water and flour. Add it to the stew and stir.
Step 6: If desired, add in the parsley and turmeric.
Step 7: The stew is ready once it is at your desired thickness.
Notes
For this recipe, it is best to use dark meat because it softens and guarantees to give the stew amazing flavour and texture. Mushrooms are a must as they give the stew loads of flavour. Using turmeric will not only help the stew gets better colour but it adds health benefits as well. To ensure that the vegetables will not get overly soft, slice them into large pieces.
