Description
Cozy up with a bowl of homemade chicken stew that’s thick, hearty, and loaded with tender chunks of meat and veggies. This one-pot wonder is the ultimate comfort food for chilly nights.
Ingredients
Scale
- 2 lbs (900g) boneless, skinless chicken thighs, cut into 1-inch pieces
- 3 tablespoons all-purpose flour
- 2 tablespoons olive oil
- 1 large onion (about 1 cup), diced
- 3 cloves garlic, minced
- 3 medium carrots (about 1 cup), cut into ½-inch pieces
- 2 celery stalks (about ½ cup), diced
- 1 lb (450g) baby potatoes, halved
- 4 cups (950ml) chicken broth, preferably low-sodium
- 1 tablespoon tomato paste
- 2 bay leaves
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- ½ cup (120ml) heavy cream (optional)
- Salt and freshly ground black pepper, to taste
- ¼ cup fresh parsley, chopped, for garnish
Instructions
- Season chicken pieces with salt and pepper, then toss with flour until lightly coated. Heat olive oil in a large Dutch oven over medium-high heat and brown the chicken in batches, about 3-4 minutes per batch. Transfer to a plate.
- In the same pot, add diced onions and cook until translucent, about 3-4 minutes. Add garlic and cook for another 30 seconds until fragrant.
- Add carrots, celery, and potatoes to the pot, stirring to coat in oil. Cook for about 5 minutes until slightly softened. Stir in tomato paste and cook for 1 minute.
- Return browned chicken to the pot and add chicken broth, bay leaves, thyme, and rosemary. Bring to a boil, then reduce heat to maintain a gentle simmer. Cover partially and cook for about 45 minutes.
- If using, stir in heavy cream during the last 10 minutes of cooking. Taste and adjust seasonings with salt and pepper as needed.
- Remove bay leaves, sprinkle with fresh parsley, and serve in deep bowls with crusty bread on the side.