Hearty Chicken and Potato Stew with Carrots and Herbs
A comforting and flavorful stew featuring tender chicken, potatoes, and carrots simmered in a savory broth, perfect for a satisfying dinner.
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
- •4 medium Yukon Gold potatoes, peeled and cut into 1-inch cubes
- •4 cups chicken broth
- •1 cup water
- •1 teaspoon dried thyme
- •1/2 teaspoon dried rosemary
- •1/4 cup all-purpose flour
- •2 tablespoons fresh parsley, chopped (for garnish)
- •Salt and freshly ground black pepper to taste
Dietary Info
Instructions
- 1
Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Season chicken pieces with salt and pepper. Add chicken to the pot and sear until lightly browned on all sides, about 5-7 minutes. Remove chicken from the pot and set aside.
- 2
Add chopped onion to the pot and cook until softened, about 5 minutes, scraping up any browned bits from the bottom. Add minced garlic and cook for another minute until fragrant.
- 3
Stir in the flour and cook for 1-2 minutes, stirring constantly, to create a roux. Gradually whisk in the chicken broth and water, ensuring no lumps form. Bring the mixture to a simmer.
- 4
Return the seared chicken to the pot. Add the carrots, potatoes, dried thyme, and dried rosemary. Season with salt and pepper. Bring the stew back to a simmer, then reduce heat to medium-low, cover, and cook for 25-30 minutes, or until the chicken is cooked through and the vegetables are tender.
- 5
Taste and adjust seasoning if necessary. Ladle the hearty chicken and potato stew into bowls. Garnish with fresh chopped parsley before serving.
Cook This with Sous
Get recipes like this from ingredients you already have. Free to download.
