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One Pot Hen Stew

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One Pot Chicken Stew
One Pot Chicken Stew

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One Pot Chicken Stew - So hearty, comforting and cozy! Loaded with tender chicken, potatoes and veggies. Serve with crusty bread or biscuits.

So hearty, comforting, and cozy! Loaded with tender chicken, potatoes, and veggies. Serve with crusty bread or biscuits.

One Pot Chicken Stew - So hearty, comforting and cozy! Loaded with tender chicken, potatoes and veggies. Serve with crusty bread or biscuits.

This bowl of chicken stew is a much-needed hug-in-a-bowl. A bowl is so hearty, so cozy, so darn comforting. And it’s just what you need on a chilly, cold brisk night.

One Pot Chicken Stew - So hearty, comforting and cozy! Loaded with tender chicken, potatoes and veggies. Serve with crusty bread or biscuits.

Loaded with the most tender chunks of chicken (thank you, chicken thighs), red potatoes, and veggies. All we need is a vessel for dipping. Some crusty bread, biscuits, or even some cornbread. Take your pick.

One Pot Chicken Stew - So hearty, comforting and cozy! Loaded with tender chicken, potatoes and veggies. Serve with crusty bread or biscuits.

One Pot Chicken Stew

Yield: 8 servings
Prep: 20 minutes
Cook: 1 hour 10 minutes
Total: 1 hour 30 minutes
So hearty, comforting, and cozy! Loaded with tender chicken, potatoes, and veggies. Serve with crusty bread or biscuits.

Ingredients

  • 2 tablespoons olive oil
  • 2 pounds boneless, skinless chicken thighs, cut into 1-inch chunks
  • Kosher salt and freshly ground black pepper, to taste
  • 1 medium sweet onion, diced
  • 3 carrots, peeled and diced
  • 2 celery ribs, 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 of fresh thyme
  • 2 bay leaves
  • 1 pound red potatoes, cut into 3/4-inch chunks
  • 2 tablespoons chopped fresh parsley leaves

 

Instructions

  • Heat olive oil in a large stockpot or Dutch oven over medium heat. Season chicken with 1 teaspoon salt and 1/2 teaspoon pepper. Working in batches, add chicken to the stockpot and cook, stirring occasionally, until evenly browned, about 6-8 minutes; set aside.
  • Add onion, carrots, and celery. Cook, stirring occasionally, until tender, about 3-4 minutes. Stir in garlic until fragrant, about 1 minute.
  • Whisk in flour and tomato paste until lightly browned, about 1 minute.
  • Stir in wine, scraping any browned bits from the bottom of the stockpot.
  • Stir in chicken stock, thyme, bay leaves, and chicken. Bring to a boil; reduce heat and simmer until chicken is very tender about 20 minutes.
  • Stir in potato; simmer until potatoes are just tender and the stew has thickened about 15 minutes. Remove and discard thyme sprigs and bay leaves. Stir in parsley; season with salt and pepper, to taste.*
  • Serve immediately.

Notes

*TO FREEZE: Let cool completely; portion into plastic freezer bags in individual servings, squeezing out any excess air before sealing. Lay the bags flat in a single layer in the freezer (this will help them freeze quickly). To reheat, thaw overnight in the fridge, reheating over low heat, stirring occasionally, until heated through.

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