Description
This hearty Chicken Stew is loaded with tender chicken thighs, potatoes, sweet potatoes, and vegetables in a creamy, herb-infused broth. Perfect for a comforting weeknight dinner, it’s rich, filling, and easy to prepare in under an hour.
Ingredients
- 1 ½ pounds boneless skinless chicken thighs, diced into 1-inch pieces
- 2 tablespoons olive oil
- 2 carrots, diced
- 1 small onion, chopped
- 2 ribs celery, diced
- 5 tablespoons all-purpose flour, divided
- ½ teaspoon dried rosemary
- ½ teaspoon dried thyme leaves
- ¼ teaspoon ground sage
- Salt and black pepper, to taste
- 1 ½ cups diced potatoes (peeled if using russet)
- 1 ½ cups diced sweet potatoes (peeled)
- ½ red bell pepper, finely diced
- ¼ cup mixture: 2 tablespoons chicken broth + 2 tablespoons white vinegar
- 4 cups chicken broth or stock
- 1 cup green beans (cut into 1-inch pieces) or thawed frozen peas
- ½ cup heavy whipping cream
- 1 cup water or broth (for thickening slurry)
Instructions
- Heat 1 tablespoon olive oil in a large pot or Dutch oven over medium-high heat. Add diced chicken and brown on all sides. Remove and set aside.
- In the same pot, add remaining tablespoon olive oil, onion, carrots, and celery. Cook for 3 minutes until onions begin to soften.
- Stir in 3 tablespoons flour, rosemary, thyme, sage, salt, and pepper. Cook for 2 minutes, stirring constantly.
- Add the potatoes, sweet potatoes, red bell pepper, vinegar-broth mixture, browned chicken, and 4 cups chicken broth. Bring to a boil, then reduce heat to low and cover. Simmer for 30 minutes.
- Uncover, stir in green beans or peas and heavy cream.
- To thicken: In a jar, mix remaining 2 tablespoons flour with 1 cup water or broth. Shake until smooth and slowly stir into the boiling stew until desired thickness is reached.
- Simmer uncovered for an additional 10 minutes until stew is creamy and rich. Serve hot.
Notes
- Use both white and sweet potatoes for a mix of flavor and texture.
- Adjust thickness to your preference by controlling the amount of flour slurry added.
- This stew stores well and can be refrigerated for up to 4 days or frozen for up to 3 months.
- For added greens, stir in baby spinach or kale just before serving.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 6g
- Sodium: 620mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 28g
- Cholesterol: 110mg
