Description
This One-Pot Creamy Chicken & Potato Stew offers a delightful mix of tender chicken, fresh vegetables, and rich flavors. Perfect for quick dinners or cozy nights in, it features simple prep and wholesome ingredients that make cooking easy and enjoyable.
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 chicken in batches until browned, about 6-8 minutes, then set aside.
- Add onion, carrots, and celery to the pot. Cook until tender, about 3-4 minutes.
- Stir in garlic and cook until fragrant, about 1 minute.
- Whisk in flour and tomato paste, cooking until lightly browned, about 1 minute.
- Add wine, scraping the bottom of the pot to deglaze.
- Pour in chicken stock, add thyme, bay leaves, and cooked chicken. Bring to a boil, then reduce heat and simmer until chicken is tender, about 20 minutes.
- Add potatoes to the pot and simmer until just tender, about 15 minutes. Remove thyme sprigs and bay leaves. Stir in parsley and season with salt and pepper.
Notes
For a thicker stew, add a bit more flour or allow it to simmer longer.
You can substitute white wine with additional chicken stock if preferred.
Feel free to add other vegetables such as peas or green beans for variety.
Nutrition
- Serving Size: 1 bowl
- Calories: 380
- Sugar: 3g
- Sodium: 600mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 90mg