Prep time: 15 MINS | Cook time: 1 HR | Total time: 1 HR 15 MINS | Yield: 4-6
This is a delicious one-pot chicken stew with tender pieces of chicken and savory veggies. Serve this stew with crusty bread for the perfect cold-weather meal that your whole family will love!
2 tablespoons avocado oil, divided
1 1/2 pounds chicken thighs, boneless, skinless, cut into 2-inch chunks
3 medium carrots, peeled and sliced diagonally into 1/2-inch pieces
6 garlic cloves, chopped
1 medium sweet onion, cut into 12 wedges
5 c. chicken broth or stock, divided
12 ounces baby white potatoes, scrubbed and quartered
2 tablespoons all-purpose flour
1 dried bay leaf
Kosher salt and freshly ground black pepper
1/4 c. fresh chopped parsley
How to Make One-Pot Chicken Stew
Step 1: Using a couple of sheets of paper towel, pat dry the chicken. To taste, generously season the chicken with salt and pepper.
Step 2: In a heavy-bottom Dutch oven or a soup pot, heat 1 tbsp of oil over high heat. Then, add the chicken and cook for about 5 to 6 minutes until all sides are browned, stirring often. To a plate, transfer the chicken.
Step 3: Adjust the heat to medium, then add the rest of the 1 tbsp oil to the same pot. Add the carrots along with the onion. Saute for about 4 to 5 minutes or until the onions start to soften and the tips are golden. Next, stir in the garlic and continue to cook for another 30 seconds until aromatic. Pour in half a cup of the chicken broth while stirring constantly to loosen the browned bits from the bottom of the pot.
Step 4: Whisk the flour and half a cup of broth in a small bowl. Stir this into the Dutch oven. Add the chicken and pour in the rest of the 4 cups of chicken broth. Toss in the bay leaf and season with salt and pepper. Bring the mixture to a boil. Once boiling, adjust the heat to medium-low and let everything simmer for about 25 minutes, partially covered.
Step 5: To the pot, add the potatoes. Continue to cook for another 18 to 20 minutes, uncovered, until the potatoes are tender. Increase the heat if needed so the stew is at a gentle simmer. To taste, season with extra salt and pepper.
Step 6: Before serving, stir in the parsley, then discard the bay leaf. Enjoy!
You can keep any leftovers in the fridge for up to 3 days.
Freezing the chicken is not recommended as it will change the texture of the potatoes and the consistency of the broth.
Serving Size: Calories: 486 Sugar: 12.1g Sodium: 679.7mg Fat: 14.6g Carbohydrates: 42.6g Protein: 44.9g Cholesterol: 168.8mg
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