Prep Time: 15 mins | Cook Time: 1 hr | Total Time: 1 hr 15 mins | Yield: 4-6
With tender chunks of chicken and savoury veggies, all cooked in one-pot is incredibly delicious! Perfect for chilly weather, enjoy this Chicken Stew with crusty bread for a full meal.
INGREDIENTS
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1 1/2 pounds chicken thighs, boneless, skinless, cut into 2” chunks
1 tablespoon canola oil or avocado oil
3 medium carrots, sliced diagonally into 1/2” pieces
1 medium sweet onion, cut into 12 wedges
6 garlic cloves, chopped
5 c. chicken stock, divided
2 tablespoons all-purpose flour
1 dried bay leaf
12 ounces baby white potatoes, quartered
1/4 c. fresh chopped parsley
Kosher salt and freshly ground black pepper
HOW TO MAKE ONE-POT CHICKEN STEW
Step 1: With salt and pepper, season the chicken.
Step 2: In a dutch oven, heat oil over high heat. Once the oil is hot, add the chicken. Cook for about 6 minutes on both sides until brown while stirring occasionally. Transfer the cooked chicken to a plate.
Step 3: To the Dutch oven, add the carrots and onions. Cook for about 4 to 5 minutes until the onions start to soften, stirring often.
Step 4: Add in the garlic, saute for 30 seconds more.
Step 5: While stirring, pour in half a cup of chicken stock. Scrape the bottom of the Dutch oven to loosen any browned bits.
Step 6: Place the flour and half a cup of broth in a small bowl. Whisk to combine. Add this to the Dutch oven.
Step 7: Put the chicken back to the Dutch oven and pour in the rest of the 4 cups of chicken broth. Stir.
Step 8: Add in the bay leaf. To taste, season with salt and pepper.
Step 9: Bring this mixture to a boil, then, adjust the heat to medium-low. Simmer, partially covered for about 25 minutes.
Step 10: Finally, add the potatoes and cook for another 18 to 20 minutes, uncovered, until the potatoes are tender. At this point, the liquid will slightly reduce even further.
Step 11: Before serving, stir in the parsley and remove the bay leaf.
Ingredients
- 1 1/2 pounds chicken thighs, boneless, skinless, cut into 2” chunks
- 1 tablespoon canola oil or avocado oil
- 3 medium carrots, sliced diagonally into 1/2” pieces
- 1 medium sweet onion, cut into 12 wedges
- 6 garlic cloves, chopped
- 5 c. chicken stock, divided
- 2 tablespoons all-purpose flour
- 1 dried bay leaf
- 12 ounces baby white potatoes, quartered
- 1/4 c. fresh chopped parsley
- Kosher salt and freshly ground black pepper
Instructions
Step 1: With salt and pepper, season the chicken.
Step 2: In a dutch oven, heat oil over high heat. Once the oil is hot, add the chicken. Cook for about 6 minutes on both sides until brown while stirring occasionally. Transfer the cooked chicken to a plate.
Step 3: To the Dutch oven, add the carrots and onions. Cook for about 4 to 5 minutes until the onions start to soften, stirring often.
Step 4: Add in the garlic, saute for 30 seconds more.
Step 5: While stirring, pour in half a cup of chicken stock. Scrape the bottom of the Dutch oven to loosen any browned bits.
Step 6: Place the flour and half a cup of broth in a small bowl. Whisk to combine. Add this to the Dutch oven.
Step 7: Put the chicken back to the Dutch oven and pour in the rest of the 4 cups of chicken broth. Stir.
Step 8: Add in the bay leaf. To taste, season with salt and pepper.
Step 9: Bring this mixture to a boil, then, adjust the heat to medium-low. Simmer, partially covered for about 25 minutes.
Step 10: Finally, add the potatoes and cook for another 18 to 20 minutes, uncovered, until the potatoes are tender. At this point, the liquid will slightly reduce even further.
Step 11: Before serving, stir in the parsley and remove the bay leaf.
