This chicken stew is a hearty blend of tender chicken pieces, potatoes and vegetables, all in a thick and rich broth. The perfect comfort food classic to warm up with on a cold day!
- 1 tablespoon olive oil
- 2 pounds boneless skinless chicken thighs cut into 1 1/2 inch pieces
- salt and pepper to taste
- 1 onion diced
- 3 carrots halved and sliced into 3/4 inch chunks
- 1/2 cup celery sliced
- 2 teaspoons minced garlic
- 1/4 cup butter
- 1/4 cup flour
- 5 cups chicken broth
- 3/4 pound small yellow potatoes halved or quartered
- 1 teaspoon dried Italian seasoning
- 3 sprigs fresh thyme
- 1 bay leaf
- 1/2 cup frozen peas
- 1/2 cup frozen cut green beans
- 2 tablespoons chopped parsley
Heat the olive oil in a large pot over medium high heat. Season the chicken generously with salt and pepper.
Cook the chicken in a single layer for 4-5 minutes on each side or until golden brown. You may need to cook in batches.
Remove the chicken from the pot; cover to keep warm.
Add the onions, carrots and celery to the pot. Cook for 4-5 minutes or until vegetables are softened.
Add the garlic to the pot; cook for 30 seconds. Remove the vegetables from the pot.
Melt the butter in the pot. Add the flour and whisk until combined. Cook for 1 minute.
Slowly pour the broth into the pot, whisking constantly.
Add the chicken and vegetables to the pot of broth along with the potatoes, Italian seasoning, thyme sprigs and bay leaf. Season the stew with salt and pepper to taste.
Bring the stew to a simmer. Cook for 30 minutes or until potatoes are tender.
Stir in the frozen peas and green beans. Cook for another 5 minutes. Remove the bay leaf and thyme sprigs.
Sprinkle with parsley, then serve.
Calories: 356kcal | Carbohydrates: 19g | Protein: 36g | Fat: 15g | Saturated Fat: 6g | Cholesterol: 117mg | Sodium: 995mg | Potassium: 1126mg | Fiber: 4g | Sugar: 3g | Vitamin A: 5530IU | Vitamin C: 31.4mg | Calcium: 68mg | Iron: 3.5mg