Description
This One-Pot Creamy Chicken & Potato Stew is packed with flavor and comfort. With tender chicken, hearty potatoes, and fresh vegetables, it makes a satisfying meal that’s easy to prepare and perfect for family dinners.
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 pot over medium heat. Add chicken in batches and cook until browned, about 6-8 minutes, then set aside.
- In the same pot, add onion, carrots, and celery. Cook until tender, about 3-4 minutes.
- Add minced garlic and cook until fragrant, about 1 minute more.
- Whisk in flour and tomato paste, cooking until lightly browned, about 1 minute.
- Pour in white wine, scraping any browned bits from the pot's bottom.
- Add chicken stock, thyme, bay leaves, and the browned chicken. Bring everything to a boil, then reduce heat and simmer until chicken is tender, about 20 minutes.
- Mix in the potatoes and simmer until they're tender and the stew thickens, about 15 minutes. Discard thyme sprigs and bay leaves.
- Stir in parsley and adjust seasoning with salt and pepper, if needed. Serve hot.
Notes
For a richer flavor, use homemade chicken stock instead of store-bought.
Feel free to add other vegetables like peas or corn for additional nutrition and taste.
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 3g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 3.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 75mg