Hearty Chicken and Potato Stew with Herbs
A warming and filling stew featuring tender chicken breast, potatoes, and carrots simmered with herbs.
Ingredients
- •1 tbsp olive oil
- •1 lb boneless, skinless chicken breasts, cut into 1-inch cubes
- •1 large onion, chopped
- •2 cloves garlic, minced
- •2 large carrots, peeled and sliced into 1/2-inch rounds
- •3 medium potatoes, peeled and cut into 1-inch cubes
- •4 cups chicken broth
- •1 tsp dried thyme
- •1/2 tsp dried rosemary
- •1/4 cup all-purpose flour
- •1/2 cup frozen peas
- •Salt and black pepper to taste
- •2 tbsp fresh parsley, chopped (for garnish)
Dietary Info
Instructions
- 1
Heat olive oil in a large pot or Dutch oven over medium-high heat. Add chicken cubes and cook 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 3-5 minutes. Add minced garlic and cook for another minute until fragrant.
- 3
Stir in the carrots and potatoes. Cook for 5 minutes, stirring occasionally. Sprinkle flour over the vegetables and stir well to coat, cooking for 1 minute.
- 4
Gradually pour in the chicken broth, stirring constantly to prevent lumps. Add dried thyme and rosemary. Bring the stew to a simmer, then reduce heat to low, cover, and cook for 15-20 minutes, or until vegetables are tender.
- 5
Return the cooked chicken to the pot. Stir in the frozen peas. Continue to simmer for another 5 minutes, or until the chicken is heated through and the peas are cooked. Season with salt and black pepper to taste.
- 6
Ladle the hearty chicken and potato stew into bowls. Garnish with fresh chopped parsley before serving.
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