One Pot Chicken Stew
Total Time
1 hour 30 minutes
Prep Time
20 minutes
Cook Time
1 hour 10 minutes
Rating
5 out of 5 stars
(26)
Ingredients
8 servings
- 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 celery ribs, 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
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Preparation
Step 1
Season chicken with 1 teaspoon salt and 1/2 teaspoon pepper.
Step 2
Heat olive oil in a large stockpot or Dutch oven over medium heat. Working in batches, add chicken, and cook, stirring occasionally, until evenly browned, about 6-8 minutes; set aside.
Step 3
Add onion, carrots, and celery. Cook, stirring occasionally, until tender, about 3-4 minutes.
Step 4
Stir in garlic until fragrant, about 1 minute.
Step 5
Whisk in flour and tomato paste until lightly browned, about 1 minute.
Step 6
Stir in wine, scraping any browned bits from the bottom of the pot.
Step 7
Stir in chicken stock, thyme, bay leaves, and chicken. Bring to a boil; reduce heat and simmer until chicken is very tender, about 20 minutes.
Step 8
Stir in potato; simmer until potatoes are just tender and stew has thickened, about 15 minutes. Remove and discard thyme sprigs and bay leaves. Stir in parsley; season with salt and pepper, to taste.
Step 9
Serve immediately.
Step 10
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Chef's notes
*TO FREEZE:
Let cool completely; portion into plastic freezer bags in individual servings, squeezing out any excess air before sealing. Lay the bags flat in a single layer in the freezer (this will help them freeze quickly). To reheat, thaw overnight in the fridge, reheating over low heat, stirring occasionally, until heated through.
