Description
This One-Pot Creamy Chicken & Potato Stew is a delightful combination of tender chicken, fresh veggies, and creamy goodness. Perfect for a quick dinner or a comforting meal at home!
Ingredients
Scale
- 2 pounds boneless, skinless chicken thighs, cut into 1-inch chunks
- kosher salt and freshly ground black pepper, to taste
- 2 tablespoons olive oil
- 1 medium sweet onion, diced
- 3 carrots, peeled and diced
- 2 ribs celery, diced
- 3 cloves garlic, minced
- 3 tablespoons all-purpose flour
- 1 tablespoon tomato paste
- ½ cup dry white wine
- 2 ½ cups chicken stock
- 4 sprigs fresh thyme
- 2 bay leaves
- 1 pound red potatoes, cut into 3/4-inch chunks
- 2 tablespoons chopped fresh parsley leaves
Instructions
- Season chicken with salt and pepper.
- Heat olive oil in a large stockpot or Dutch oven over medium heat. Cook the chicken in batches, stirring occasionally, until evenly browned, about 6-8 minutes. Set aside.
- Add onion, carrots, and celery, cooking until tender, about 3-4 minutes.
- Stir in garlic and cook until fragrant, about 1 minute.
- Whisk in flour and tomato paste until lightly browned, about 1 minute.
- Add wine, scraping any browned bits from the pot's bottom.
- Pour in chicken stock, thyme, bay leaves, and the reserved chicken. Bring to a boil, then reduce heat and simmer until chicken is very tender, about 20 minutes.
- Add potatoes and simmer until just tender and stew has thickened, about 15 minutes. Remove thyme sprigs and bay leaves. Stir in parsley; season with salt and pepper to taste.
- Serve immediately.
Notes
Feel free to substitute other vegetables like peas or green beans for added nutrition.
For a thicker stew, reduce the amount of chicken stock used.
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 3g
- Sodium: 800mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 85mg