Description
This One-Pot Creamy Chicken & Potato Stew is a comforting and easy meal, combining tender chicken, potatoes, and fresh vegetables in a rich broth. It’s perfect for a cozy dinner that’s sure to please everyone!
Ingredients
Scale
- 2 pounds boneless, skinless chicken thighs, cut into 1-inch chunks
- kosher salt and freshly ground black pepper, to taste
- 2 tablespoons olive oil
- 1 medium sweet onion, diced
- 3 carrots, peeled and diced
- 2 ribs celery, diced
- 3 cloves garlic, minced
- 3 tablespoons all-purpose flour
- 1 tablespoon tomato paste
- ½ cup dry white wine
- 2 ½ cups chicken stock
- 4 sprigs fresh thyme
- 2 bay leaves
- 1 pound red potatoes, cut into 3/4-inch chunks
- 2 tablespoons chopped fresh parsley leaves
Instructions
- Season the chicken with salt and pepper.
- Heat olive oil in a large stockpot or Dutch oven over medium heat. Add chicken in batches and cook until browned, about 6-8 minutes; set aside.
- Add onion, carrots, and celery, and cook until tender, about 3-4 minutes.
- Stir in garlic and cook until fragrant, about 1 minute.
- Whisk in flour and tomato paste and cook until lightly browned, about 1 minute.
- Add wine and scrape any browned bits from the bottom of the pot.
- Pour in chicken stock, add thyme, bay leaves, and chicken. Bring to a boil, then reduce heat and simmer until chicken is tender, about 20 minutes.
- Add potatoes and simmer until potatoes are just tender and the stew has thickened, about 15 minutes. Discard thyme and bay leaves. Stir in parsley and season with salt and pepper to taste.
- Serve immediately.
Notes
For a thicker stew, simmer a few extra minutes after adding the potatoes.
Feel free to substitute vegetables based on preference, such as peas or green beans.
This stew can be made ahead and reheated, flavors will deepen over time.
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 3g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 4g
- Protein: 29g
- Cholesterol: 90mg