One Pot Chicken Stew (Printer-Friendly)
Hearty chicken and vegetables slow-cooked to tender perfection with herbs and spices.
# List of Ingredients:
→ Poultry
01 -
2 pounds boneless, skinless chicken thighs, cut into 1-inch chunks
02 -
Kosher salt, to taste
03 -
Freshly ground black pepper, to taste
→ Vegetables
04 -
1 medium sweet onion, diced
05 -
3 carrots, peeled and diced
06 -
2 ribs celery, diced
07 -
3 cloves garlic, minced
08 -
1 pound red potatoes, cut into 3/4-inch chunks
→ Liquids and Condiments
09 -
2 tablespoons olive oil
10 -
3 tablespoons all-purpose flour
11 -
1 tablespoon tomato paste
12 -
½ cup dry white wine
13 -
2 ½ cups chicken stock
→ Herbs
14 -
4 sprigs fresh thyme
15 -
2 bay leaves
16 -
2 tablespoons chopped fresh parsley leaves
# Preparation Steps:
01 -
Season chicken pieces with 1 teaspoon kosher salt and ½ teaspoon freshly ground black pepper.
02 -
Heat olive oil in a Dutch oven over medium heat. In batches, add chicken and cook, stirring occasionally, until evenly browned, about 6 to 8 minutes. Remove and set aside.
03 -
Add diced onion, carrots, and celery to the pot. Cook, stirring occasionally, until softened, approximately 3 to 4 minutes.
04 -
Stir in minced garlic and cook until fragrant, about 1 minute.
05 -
Whisk in all-purpose flour and tomato paste. Cook, stirring constantly, until mixture lightly browns, approximately 1 minute.
06 -
Pour in dry white wine, scraping any browned bits from the bottom of the pot to enhance flavor.
07 -
Stir in chicken stock, fresh thyme sprigs, bay leaves, and browned chicken. Bring to a boil, then reduce heat and simmer gently until chicken is very tender, approximately 20 minutes.
08 -
Incorporate potato chunks and continue simmering until potatoes are tender and the stew has thickened, about 15 minutes. Remove thyme sprigs and bay leaves.
09 -
Stir in chopped fresh parsley. Adjust seasoning with salt and pepper to taste. Serve immediately.
# Additional Suggestions:
01 -
To freeze, cool completely and portion into plastic freezer bags, removing excess air. Lay flat in freezer for quick freezing. Thaw overnight in the refrigerator and reheat gently over low heat, stirring occasionally.