Horton
Culinary Explorer
Craving a warm and satisfying meal? This Chicken Stew is easy to make and filled with tender chicken, hearty vegetables, and a savory broth. Perfect for a cozy dinner, it’s sure to become a family favorite!
1115×924
176.9 kB
Ingredients:
1115×924
176.9 kB
Ingredients:
- 2 tablespoons olive oil
- 1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
- Salt and pepper, to taste
- 1 onion, chopped
- 3 cloves garlic, minced
- 3 carrots, peeled and sliced
- 3 celery stalks, sliced
- 3 medium potatoes, peeled and cubed
- 4 cups chicken broth
- 1 cup frozen peas
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 bay leaf
- 2 tablespoons all-purpose flour
- 2 tablespoons water
- Brown Chicken: Heat the olive oil in a large pot over medium-high heat. Season the chicken with salt and pepper, then add to the pot. Brown the chicken on all sides, about 5-7 minutes. Remove the chicken and set aside.
- Sauté Vegetables: In the same pot, add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute.
- Add Broth and Chicken: Pour in the chicken broth, then return the browned chicken to the pot.
- Add Vegetables and Seasonings: Add the carrots, celery, potatoes, dried thyme, dried rosemary, and bay leaf to the pot. Stir to combine.
- Simmer: Bring the stew to a boil, then reduce the heat to low. Cover and simmer for 30-40 minutes, or until the chicken and vegetables are tender.
- Thicken Stew: In a small bowl, mix the flour with water to create a slurry. Stir the slurry into the stew and cook for an additional 5-10 minutes, until the stew has thickened. Add the frozen peas during the last 5 minutes of cooking.
- Serve: Remove the bay leaf, adjust seasoning with salt and pepper if needed, and serve hot.