Description

This One-Pot Creamy Chicken & Potato Stew combines tender chicken thighs with savory vegetables in a rich broth, creating a comforting meal that is easy to prepare. Perfect for busy nights, this hearty dish satisfies every craving with simple ingredients and amazing flavors.

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 salt and pepper.
Heat olive oil in a large pot or Dutch oven over medium heat. In batches, add chicken and brown for 6-8 minutes; set aside.
Add onion, carrots, and celery. Cook until tender, about 3-4 minutes, stirring occasionally.
Add garlic and cook until fragrant, about 1 minute.
Whisk in flour and tomato paste, cooking until lightly browned, about 1 minute.
Add wine, scraping any browned bits off the pot's bottom.
Mix in chicken stock, thyme, bay leaves, and chicken. Bring to a boil, then reduce heat and simmer until chicken is tender, about 20 minutes.
Stir in potatoes; simmer until tender and stew thickens, about 15 minutes. Remove thyme and bay leaves. Stir in parsley; season with salt and pepper to taste.
Serve immediately.

Notes

This stew can be made in advance and reheats well, making it perfect for meal prep.
Feel free to add other vegetables such as peas or green beans for extra nutrition.
Adjust the seasoning to your preference for a more robust flavor.

Nutrition

Serving Size: 1 bowl
Calories: 410
Sugar: 3g
Sodium: 690mg
Fat: 14g
Saturated Fat: 3g
Unsaturated Fat: 11g
Trans Fat: 0g
Carbohydrates: 36g
Fiber: 4g
Protein: 35g
Cholesterol: 80mg