This easy and flavorful Chicken Stew is made in one pot with chicken thighs or breasts, potatoes, carrots, and onions with a rich and creamy sauce. It’s the perfect comfort food for any time of year!
Made in partnership with @LittlePotatoCo
PRINTABLE RECIPE & NUTRITION INFO: https://www.thereciperebel.com/chicken-stew/
INGREDIENTS:
2 tablespoons oil
6 boneless skinless chicken thighs
3/4 lb Little Potatoes (quartered)
2 large carrots (peeled and sliced)
2 ribs celery (sliced)
1/2 medium onion (finely diced)
1 teaspoon minced garlic
3/4 teaspoon salt
1/2 teaspoon dried parsley
1/4 teaspoon dried thyme
1/4 teaspoon black pepper
1 bay leaf
3 cups low sodium chicken broth, divided
2 tablespoons corn starch
fresh parsley for garnish
INSTRUCTIONS:
Heat oil in 4 quart dutch oven or soup pot over medium-high heat.
Add chicken thighs and cook for 2-3 minutes per side, just until lightly browned. Remove from the pot and set aside.
Add the potatoes, carrots, celery and onion and cook for 5-6 minutes until beginning to soften.
Add garlic, salt, parsley, thyme, pepper, and bay leaf. Stir and cook 1 minute.
Add 2.5 cups of chicken broth to the pot and scrape the bottom well to remove any browned bits. Bring to a simmer over medium-high heat.
Add the chicken breasts back to the pot, pressing them down into the liquid.
Cover and reduce heat to low. Simmer for 15-20 minutes, until potatoes and carrots are tender.
Remove chicken and shred.
Whisk together remaining half cup broth and corn starch and add back into the pot with the chicken.
Cook for 2-3 minutes until slightly thickened. Serve with fresh parsley if desired.
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