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Hearty Chicken and Potato Stew

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A comforting stew of tender chicken, soft potatoes, and carrots in a savory broth, perfect for cold nights and busy days.

Ingredients

Scale
  • 1.5–2 pounds boneless, skinless chicken thighs or breasts, cut into bite-size pieces
  • 1.5 pounds potatoes (Yukon Gold or russet), peeled and cubed
  • 2 carrots, peeled and sliced
  • 2 celery stalks, sliced
  • 1 large onion, chopped
  • 3 cloves garlic, minced
  • 4 cups low-sodium chicken broth (or vegetable broth)
  • 2 tablespoons olive oil or butter
  • 1 bay leaf
  • 1 teaspoon dried thyme (or 1 tablespoon fresh)
  • 2 tablespoons all-purpose flour (or cornstarch slurry to thicken)
  • Salt and black pepper to taste
  • Fresh parsley, chopped, for garnish

Instructions

  1. Pat the chicken dry and season with salt and pepper.
  2. Heat oil in a large pot over medium-high heat. Brown chicken in batches until just golden. Remove and set aside.
  3. Reduce heat to medium. Add onion, carrot, and celery. Cook until softened, about 6 minutes. Add garlic and cook 1 minute.
  4. Sprinkle flour over the vegetables and stir for 1 minute to cook the raw taste.
  5. Gradually add the chicken broth, scraping up browned bits. Add potatoes, bay leaf, and thyme. Bring to a gentle boil.
  6. Return chicken to the pot. Reduce heat and simmer until potatoes are tender and chicken is cooked through, 20–25 minutes.
  7. Taste and adjust salt and pepper. Remove bay leaf. Stir in chopped parsley and serve.

Notes

For a lighter version, use chicken breast and reduce oil. Make it gluten-free by replacing flour with cornstarch.

Nutrition

Find it online: https://recipesunfolded.com/hearty-chicken-and-potato-stew/

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