Homemade Chicken Stew

Ingredients

• 1 tbsp Olive oil (for searing)
• 1.5 lb Chicken thighs (boneless, skinless, cut into bite-sized pieces)
• 2 tbsp Butter
• 1 Onion (diced)
• 2 Carrots (peeled and sliced into rounds)
• 2 Celery stalks (sliced)
• 3 Garlic cloves (minced)
• 0.25 cup All-purpose flour (to thicken the gravy)
• 3 cup Chicken stock (low sodium preferred)
• 1 lb Potatoes (peeled and chopped into 1-inch cubes)
• 1 tsp Dried thyme
• Salt and pepper (to taste)
• 0.5 cup Frozen peas

Steps

1. 1

   Heat olive oil in a large pot or Dutch oven over medium-high heat. Add the chicken pieces and sear until browned on all sides. Remove the chicken from the pot and set aside.

2. 2

   In the same pot, melt the butter. Add the diced onion, sliced carrots, and celery. Sauté for 5-7 minutes until the vegetables begin to soften.

3. 3

   Add the minced garlic and cook for 1 minute until fragrant.

4. 4

   Sprinkle the flour over the vegetables and stir well for 1-2 minutes to cook out the raw flour taste and create a roux-like base.

5. 5

   Slowly pour in the chicken stock while stirring constantly to prevent lumps from forming.

6. 6

   Add the chopped potatoes, dried thyme, and the browned chicken back into the pot. Season with salt and pepper to taste.

7. 7

   Bring the stew to a boil, then reduce the heat to low. Cover and simmer for 25-30 minutes, or until the potatoes and carrots are tender and the chicken is cooked through.

8. 8

   Stir in the frozen peas and cook for another 2-3 minutes until heated through.

9. 9

   Serve warm with crusty bread for dipping.

Notes

This stew freezes very well. To reheat, add a splash of water or stock if the gravy has thickened too much in the fridge or freezer. Serve with crusty bread as recommended by the author.

Nutrition per serving

• main
• stew
• chicken
• one-pot
• comfort food
• family dinner
• budget-friendly
• winter