Description

This One-Pot Creamy Chicken & Potato Stew is packed with tender chicken, hearty vegetables, and rich flavors, making it a delightful and simple meal for any occasion. Perfect for quick dinners or comforting family gatherings!

Ingredients

Scale

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 ribs celery, 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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Instructions

Season the chicken with 1 teaspoon of salt and 1/2 teaspoon of pepper.
Heat the olive oil in a large stockpot or Dutch oven over medium heat. In batches, add the chicken and cook until evenly browned, about 6-8 minutes; set aside.
Add onion, carrots, and celery. Cook, stirring occasionally, until the vegetables are tender, about 3-4 minutes.
Stir in the garlic and cook until fragrant, about 1 minute.
Whisk in the flour and tomato paste until lightly browned, about 1 minute.
Stir in the wine, scraping any browned bits from the bottom of the pot.
Add the chicken stock, thyme, bay leaves, and the reserved chicken. Bring to a boil, then reduce heat and simmer until the chicken is very tender, about 20 minutes.
Stir in the potatoes and simmer until just tender and the stew has thickened, about 15 minutes. Remove the thyme sprigs and bay leaves.
Stir in the parsley and season with additional salt and pepper to taste.
Serve immediately.

Notes

Feel free to substitute the chicken thighs with chicken breasts for a leaner option.
For added flavor, consider using homemade chicken stock if available.
This stew can be made in a slow cooker by following the same steps and cooking on low for 6-8 hours.

Nutrition

Serving Size: 1 serving
Calories: 380
Sugar: 3g
Sodium: 750mg
Fat: 15g
Saturated Fat: 4g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 4g
Protein: 30g
Cholesterol: 85mg