Description
This One-Pot Creamy Chicken & Potato Stew combines tender chicken, hearty potatoes, and fresh vegetables, creating a delicious comfort food perfect for family dinners. Quick to prepare and packed with flavor, it’s a delightful dish you’ll want to have on repeat.
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 the chicken with salt and pepper.
- Heat olive oil in a large stockpot over medium heat. Cook the chicken in batches until browned, about 6-8 minutes, and set aside.
- Add onion, carrots, and celery to the pot. Cook until tender, about 3-4 minutes.
- Stir in garlic until fragrant, around 1 minute.
- Whisk in flour and tomato paste until browned, about 1 minute.
- Pour in wine and scrape any bits from the bottom of the pot.
- Add chicken stock, thyme, bay leaves, and chicken; bring to a boil, then reduce heat and simmer for 20 minutes until the chicken is tender.
- Add potatoes and simmer until tender and stew thickens, about 15 minutes. Discard thyme and bay leaves.
- Stir in parsley and season with salt and pepper before serving.
Notes
This stew tastes even better the next day, making it great for leftovers.
You can use other vegetables like peas or green beans for added nutrition.
Adjust the thickness of the stew by using more or less chicken stock to suit your preference.
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 2g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 110mg