Cook it once
  • Home
  • Privacy Policy
  • Recipes
    • KETO
    • LC
    • WW
  • Tips
  • Contact
Cook it once
  • Home
  • Privacy Policy
  • Recipes
    • KETO
    • LC
    • WW
  • Tips
  • Contact

ONE-POT CHICKEN STEW

by Rebecca March 6, 2021

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

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.

ONE-POT CHICKEN STEW

Rebecca 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… General Recipes ONE-POT CHICKEN STEW European Print This
Serves: 4-6 Prep Time: 15 mins Cooking Time: 1 hr 1 hr
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

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.

Pin
0
FacebookTwitterPinterestEmail
Rebecca

I started cooking as a child with my parents and grandparents. I love cooking for my family and like trying new recipes.

Popular Posts

  • 1

    Crispy Crunchy Parmesan Potatoes

    March 21, 2020
  • 2

    CROCK POT SMOTHERED PORK CHOPS

    March 21, 2020
  • Facebook
  • Twitter

@2019 - All Right Reserved.


Back To Top
  • Facebook
  • Pinterest
  • Yummly
  • WhatsApp