Description
A rich and comforting chicken stew made with tender chicken thighs, hearty vegetables, fresh herbs, and a creamy savory broth.
Ingredients
Scale
- 2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
- 3 tablespoons olive oil, divided
- 3 carrots, diced
- 1 large onion, chopped
- 3 celery ribs, diced
- 6 tablespoons all-purpose flour, divided
- 3 tablespoons tomato paste
- 1 teaspoon dried rosemary
- 1 teaspoon dried thyme
- 1/2 teaspoon ground sage
- Salt and black pepper, to taste
- 2 cups diced potatoes
- 2 cups diced sweet potatoes
- 1 red bell pepper, finely diced
- 5 cups chicken broth
- 1 teaspoon apple cider vinegar or fresh lemon juice
- 1 1/2 cups green beans, cut into 1-inch pieces
- 3/4 cup heavy cream
- 1/4 cup freshly chopped parsley, plus extra for garnish
Instructions
- Heat a large Dutch oven over medium heat and add 1 1/2 tablespoons of olive oil.
- Season the chicken lightly with salt and black pepper. Add it to the pot and cook for about 5 to 6 minutes, stirring occasionally, until lightly browned. Remove the chicken and set aside.
- Add the remaining olive oil to the pot. Stir in the onion, carrots, and celery. Cook for about 5 minutes until the vegetables begin to soften.
- Stir in the tomato paste and cook for 2 minutes, allowing the flavor to deepen.
- Sprinkle in 4 tablespoons of the flour along with the rosemary, thyme, sage, salt, and pepper. Stir well and cook for 2 minutes to eliminate the raw flour taste.
- Add the diced potatoes, sweet potatoes, red bell pepper, browned chicken, chicken broth, and vinegar or lemon juice. Stir to combine.
- Bring the stew to a gentle boil, then reduce the heat to low. Cover and simmer for about 30 minutes, stirring occasionally, until the potatoes are tender.
- Remove the lid and stir in the green beans and heavy cream. Simmer uncovered for an additional 10 minutes.
- Stir in the chopped parsley.
- Optional: If you prefer a thicker stew, whisk the remaining 2 tablespoons of flour with 1 cup cold water or broth until smooth. Gradually stir it into the simmering stew and cook for several minutes until thickened.
Notes
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 5g
- Sodium: 800mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 120mg