Hearty Chicken and Potato Stew with Carrots

Name: Hearty Chicken and Potato Stew with Carrots
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 6 servings
Cuisine: American
Ingredients: 2 tablespoons olive oil; 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces; 1 large yellow onion, chopped; 2 cloves garlic, minced; 4 medium carrots, peeled and cut into 1/2-inch thick rounds; 3 medium russet potatoes, peeled and cut into 1-inch cubes; 4 cups chicken broth; 1 (14.5 ounce) can diced tomatoes, undrained; 1 teaspoon dried thyme; 1/2 teaspoon dried rosemary; 1/4 cup all-purpose flour; 1/2 cup frozen peas; Salt and freshly ground black pepper to taste; Fresh parsley, chopped, for garnish (optional)

EasyAmericanPrep: 20 minutesCook: 40 minutesServes 6

A comforting and filling stew perfect for a family dinner. Tender chicken, soft potatoes, and sweet carrots simmered in a savory broth create a delicious and complete meal.

Hearty Chicken and Potato Stew with Carrots

Ingredients

•2 tablespoons olive oil
•1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
•1 large yellow onion, chopped
•2 cloves garlic, minced
•4 medium carrots, peeled and cut into 1/2-inch thick rounds
•3 medium russet potatoes, peeled and cut into 1-inch cubes
•4 cups chicken broth
•1 (14.5 ounce) can diced tomatoes, undrained
•1 teaspoon dried thyme
•1/2 teaspoon dried rosemary
•1/4 cup all-purpose flour
•1/2 cup frozen peas
•Salt and freshly ground black pepper to taste
•Fresh parsley, chopped, for garnish (optional)

Dietary Info

Dairy-free

Instructions

1
Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the chicken pieces and cook until browned on all sides, about 5-7 minutes. Remove chicken from the pot and set aside.
2
Reduce heat to medium. Add the chopped onion to the pot and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
3
Stir in the carrots and potatoes. Cook for 5 minutes, stirring occasionally. Sprinkle the flour over the vegetables and stir well to coat, cooking for 1-2 minutes to toast the flour.
4
Gradually pour in the chicken broth, stirring constantly to prevent lumps. Add the diced tomatoes (undrained), dried thyme, and dried rosemary. Bring the mixture to a simmer, scraping up any browned bits from the bottom of the pot.
5
Return the browned chicken to the pot. Season with salt and pepper. Reduce heat to low, cover, and simmer for 25-30 minutes, or until the chicken is cooked through and the vegetables are tender.
6
Stir in the frozen peas during the last 5 minutes of cooking. Taste and adjust seasonings as needed. Serve hot, garnished with fresh parsley if desired.

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