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.
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
- 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
- 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.
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