Chicken Stew
This hearty Chicken Stew is absolutely loaded with chicken, potatoes, carrots, and celery in a rich flavorful broth.
Servings: 6 servings
Calories: 447kcal
Ingredients
- 2 pounds boneless skinless chicken cut into 1/2 inch pieces
- 1 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 4 tablespoons butter divided
- 3 cups carrots diced
- 1 cup celery diced
- 1 yellow onion diced
- 4 cloves garlic minced
- 1/2 cup dry white wine
- 1/4 cup all-purpose flour
- 4 cups chicken broth (see notes)
- 1 1/2 pounds baby potatoes cut into bite-sized pieces
- 1 teaspoon fresh thyme leaves
- 1 bay leaf
- 1/4 cup fresh parsley
- kosher salt and cracked black pepper
Instructions
- Toss the chicken with the salt and pepper and set aside.
- Heat a large Dutch oven or pot over medium-high heat.
- Melt 1 tablespoon of butter and add half of the chicken. Sauté for 4 to 5 minutes or until lightly browned. Remove to a plate and repeat with the rest of the chicken. Set aside.
- Add the rest of the butter and allow it to melt. Add the carrots, onion, and celery. Sauté, stirring occasionally, for 5 minutes. Add the garlic and cook for 30 seconds.
- Slowly pour in the wine scraping the bottom of the pot as you pour. Gently simmer for 2 minutes or until the wine reduces by half.
- Add the flour to the pot and cook, stirring often, for 1 minute or until there are no more dry spots.
- Slowly pour in the chicken broth stirring as you pour. Add the potatoes, thyme, bay leaf, and the chicken and any juices they released. Stir to combine everything.
- Gently simmer adjusting the heat as needed. Avoid bringing the stew to a boil. Simmer for 25 to 30 minutes or until the potatoes and carrots are fork-tender.
- Remove the bay leaf. Mix in the parsley and add salt and pepper as needed.
Notes
- You can use regular or low-sodium chicken broth depending on your preferences. Low-sodium allows for more control over the amount of salt in the final dish.
- Store the leftovers in an airtight container in the fridge for up to 5 days.
Nutrition
Serving: 1serving | Calories: 447kcal | Carbohydrates: 35g | Protein: 37g | Fat: 12g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 120mg | Sodium: 1274mg | Potassium: 1419mg | Fiber: 5g | Sugar: 6g | Vitamin A: 11280IU | Vitamin C: 34mg | Calcium: 78mg | Iron: 3mg
