Chicken Stew
Tender chunks of chicken, hearty vegetables, and a rich, herb-scented broth that thickens into something deeply satisfying.
Ingredients
- 2 lbboneless, skinless chicken thighs(cut into 1.5-inch chunks)
- 1 tspsalt(plus more to taste)
- ½ tspblack pepper
- 2 tbspolive oil
- 1 mediumyellow onion(diced)
- 3 clovesgarlic(minced)
- 3 mediumcarrots(sliced into 0.5-inch rounds)
- 3 mediumcelery stalks(sliced)
- 1 lbYukon Gold potatoes(cut into 1-inch chunks)
- 2 tbsptomato paste
- 3 tbspall-purpose flour
- 4 cupschicken broth(low-sodium)
- 1 tspdried thyme
- 1 tspdried rosemary
- 1 piecebay leaf
- 1 cupfrozen peas
- 2 tbspfresh parsley(chopped, for serving)
Method
- 01
Pat the 2 lb chicken thighs dry, then season all over with 1 tsp salt and ½ tsp black pepper.
- 02
Heat 2 tbsp olive oil in a large Dutch oven or heavy pot over medium-high heat until shimmering.
- 03
Add the chicken in a single layer and sear for 3–4 minutes per side until golden brown. Work in batches if needed. Transfer to a plate and set aside.
- 04
Reduce heat to medium. Add the diced onion to the same pot and cook for 4–5 minutes, stirring occasionally, until softened.
- 05
Add the 3 cloves minced garlic and cook for 1 minute until fragrant.
- 06
Stir in the 2 tbsp tomato paste and cook for 2 minutes, letting it darken slightly on the bottom of the pot.
- 07
Sprinkle in the 3 tbsp all-purpose flour and stir to coat the onion mixture. Cook for 1–2 minutes to remove the raw flour taste.
- 08
Pour in the 4 cups chicken broth gradually, scraping up any browned bits from the bottom of the pot.
- 09
Add the 3 medium carrots, 3 medium celery stalks, and 1 lb potatoes. Stir to combine.
- 10
Return the seared chicken (and any resting juices) to the pot. Add the 1 tsp dried thyme, 1 tsp dried rosemary, and 1 piece bay leaf.
- 11
Bring to a boil, then reduce heat to low. Cover and simmer for 30–35 minutes, until the potatoes are fork-tender and the chicken is cooked through.
- 12
Stir in the 1 cup frozen peas and cook uncovered for 3–4 minutes until heated through.
- 13
Remove and discard the bay leaf. Taste and adjust seasoning with salt and pepper as needed.
- 14
Ladle into bowls and finish with a scatter of 2 tbsp fresh parsley.
Adapted from public domain & community sources