One Pot Chicken Stew
This easy and flavorful Chicken Stew is made in one pot with chicken thighs or breasts, potatoes, carrots, and onions with a rich and creamy sauce. It's the perfect comfort food for any time of year!
4 Servings
| Nutrition (1 serv.) | Amount | Nutrition (1 serv.) | Amount |
|---|---|---|---|
| Calories | 396 kcal | Sugar | 3 g |
| Carbs | 26 g | Cholesterol | 161 mg |
| Protein | 39 g | Sodium | 683 mg |
| Fat | 15 g | Fiber | 3 g |
| Sugar | 3 g | ||
| Cholesterol | 161 mg | ||
| Sodium | 683 mg | ||
| Fiber | 3 g |
Prep Time: 15 min Cook Time: 25 min Total Time: 40 min
Ingredients
2 tablespoons canola oil
6 boneless skinless chicken thighs
3/4 lb Little Potatoes (quartered)
2 large carrots (peeled and sliced)
2 ribs celery (sliced)
1/2 medium onion (finely diced)
1 teaspoon minced garlic
3/4 teaspoon salt
1/2 teaspoon dried parsley
1/4 teaspoon dried thyme
1/4 teaspoon black pepper
1 bay leaf
3 cups low sodium chicken broth, divided
2 tablespoons corn starch
fresh parsley for garnish
Instructions
Heat oil in 4 quart dutch oven or soup pot over medium-high heat.
Add chicken thighs and cook for 2-3 minutes per side, just until lightly browned. Remove from the pot and set aside.
Add the potatoes, carrots, celery and onion and cook for 5-6 minutes until beginning to soften.
Add garlic, salt, parsley, thyme, pepper, and bay leaf. Stir and cook 1 minute.
Add 2.5 cups of chicken broth to the pot and scrape the bottom well to remove any browned bits. Bring to a simmer over medium-high heat.
Add the chicken thighs back to the pot, pressing them down into the liquid.
Cover and reduce heat to low. Simmer for 15-20 minutes, until potatoes and carrots are tender.
Remove chicken and shred.
Whisk together remaining half cup broth and corn starch and add back into the pot with the chicken.
Cook for 2-3 minutes until slightly thickened. Serve with fresh parsley if desired.