Easy Chicken Stew

Servings:

Savor this easy homemade chicken stew, a one pot delight packed with tender chicken, hearty vegetables and rich flavor, perfect for a mid-week family meal.

Directions

Heat olive oil in a Dutch oven or heavy pot over medium-high heat. 2 tbsp Olive oil

Brown the chicken thighs/breasts on both sides, then remove and set aside. In the same pot, melt unsalted butter. Add onion, celery, and carrots, cooking until softened. About 5 minutes.3 tbsp Unsalted butter,1 cup Onion,2 ribs Celery,3 Carrots

Stir in garlic, bay leaf, sage, and thyme, cooking for an additional minute.4 cloves Garlic,1 Bay leaf,1/4 tsp Sage,1/2 tsp Thyme

Sprinkle in flour and stir to combine, cooking for two minutes. 3 tbsp Flour

Gradually add chicken stock, stirring continuously. 4 cup Chicken stock

Add potatoes and browned chicken back into the pot.1 lb Potatoes

Bring to a boil, then reduce to a simmer and partially cover. Cook for 30 minutes.

Stir in heavy cream and continue cooking for 5 minutes.1/2 cup Heavy cream

If using, stir in fresh parsley.1/3 cup Fresh parsley

Add frozen green peas, cook for another 5 minutes.1 cup Frozen green peas

Season with salt and pepper to taste.1/2 tsp Kosher salt,1/4 tsp Black pepper

Serve hot and enjoy!

Ingredients Login Here to add items to your shopping list

  • 2 tbsp Olive oil
  • 2 lbs Chicken thighs or breasts cut into 1 inch pieces
  • 3 tbsp Unsalted butter
  • 1 cup Onion about 1 medium onion, diced
  • 2 ribs Celery1 cup, diced
  • 3 Carrots medium, diced, 1 cup
  • 4 cloves Garlic minced
  • 1 Bay leaf
  • 1/4 tsp Sage
  • 1/2 tsp Thyme
  • 3 tbsp Flour
  • 4 cup Chicken stock or broth
  • 1 lb Potatoes mix of Yukon Gold and Russet
  • 1/2 cup Heavy cream
  • 1 cup Frozen green peas
  • 1/3 cup Fresh parsley optional
  • 1/2 tsp Kosher salt
  • 1/4 tsp Black pepper
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