Hearty Chicken and Potato Stew
A comforting and filling stew, perfect for a family dinner. This recipe features tender chicken, hearty potatoes, and an assortment of vegetables simmered in a savory broth.
Ingredients
- •2 tablespoons olive oil
- •1.5 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
- •1 large yellow onion, chopped
- •2 carrots, peeled and sliced into 1/2-inch rounds
- •2 celery stalks, sliced into 1/2-inch pieces
- •3 cloves garlic, minced
- •1 teaspoon dried thyme
- •1/2 teaspoon dried rosemary
- •4 cups chicken broth
- •1 (14.5 ounce) can diced tomatoes, undrained
- •1 pound Yukon Gold potatoes, peeled and cut into 1-inch cubes
- •1 cup frozen peas
- •1/4 cup all-purpose flour (optional, for thickening)
- •Salt and freshly ground black pepper to taste
- •Fresh parsley, chopped, for garnish
Dietary Info
Instructions
- 1
Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add chicken pieces and cook until lightly browned on all sides, about 5-7 minutes. Remove chicken from the pot and set aside.
- 2
Add onion, carrots, and celery to the pot. Sauté for 5-7 minutes until the vegetables start to soften. Add minced garlic, dried thyme, and dried rosemary, and cook for another minute until fragrant.
- 3
If thickening the stew, sprinkle the flour over the vegetables and stir for 1 minute to cook out the raw flour taste. Gradually pour in the chicken broth and diced tomatoes, stirring constantly to prevent lumps.
- 4
Return the browned chicken to the pot. Add the cubed potatoes. Bring the stew to a simmer, then reduce heat to low, cover, and cook for 15-20 minutes, or until potatoes are tender and chicken is cooked through.
- 5
Stir in the frozen peas and cook for an additional 2-3 minutes, until heated through. Season the stew with salt and pepper to taste. Ladle into bowls, garnish with fresh parsley, and serve hot.
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