Description
This hearty chicken stew is packed with tender chicken thighs, vegetables, and a savory herb-infused broth. Perfect for weeknight dinners or meal prep.
Ingredients
1 yellow onion, diced
3 ribs celery, diced
4 cloves garlic, minced
1/2 lb. carrots, sliced
1.75 lbs. boneless, skinless chicken thighs, cut into 1-inch pieces
4 Tbsp all-purpose flour, divided
2 Tbsp butter
1 Tbsp olive oil
1.5 lbs. baby potatoes, halved
1 tsp dried parsley
1/2 tsp dried thyme
1/2 tsp dried rosemary
1/2 tsp dried sage
1/4 tsp freshly cracked black pepper
2 cups chicken broth
2 cups vegetable broth
1 Tbsp chopped fresh parsley (optional)
Instructions
1. Dice the onion and celery, mince the garlic, slice the carrots, and cut the baby potatoes in half before you begin.
2. Cut the chicken thighs into 1-inch pieces. Sprinkle 2 Tbsp of the flour over the chicken and toss until evenly coated.
3. Add butter and olive oil to a large pot and heat over medium until sizzling.
4. Add chicken and brown on all sides. Remove to a clean bowl once browned.
5. Add onion, celery, garlic, and carrots to the pot. Sauté until onions are soft and browned bits are scraped up.
6. Add remaining 2 Tbsp flour and cook for 2 minutes.
7. Return chicken to the pot along with potatoes, herbs, and both broths. Stir to combine.
8. Cover and bring to a boil, then uncover and simmer for 30 minutes until potatoes are tender and broth is thickened.
9. Taste and add salt if needed. Garnish with chopped parsley if desired. Serve hot.
Notes
For a lighter version, use chicken breast, but reduce simmer time slightly to avoid drying out.
Leftovers taste even better the next day. Store in the refrigerator for up to 4 days or freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American