chicken stew

Name: Chicken Stew
Prep time: 20 min
Cook time: 45 min
Yield: 4
Cuisine: American
Ingredients: 1 1/2 pound(s) chicken thighs cut in bite size pieces (boneless skinless); 2 tablespoon(s) canola oil; 1 medium onion chopped; 2 stalk(s) celery chopped; 2 carrots peeled and cut in 1/2 inch rounds; 2 clove(s) garlic minced; 1 teaspoon(s) poultry seasoning; 1/2 teaspoon(s) salt; 1/4 teaspoon(s) fresh ground black pepper; 1/4 cup(s) butter; 1/4 cup(s) all purpose flour; 3 cup(s) low sodium chicken broth; 2 small yukon gold potatoes diced; 1 cup(s) green beans trimmed and cut in 1 inch segments; 1 cup(s) frozen peas

19 Pinches 1 Photo

Beth Pierce

Ofallon, MO

Updated on Aug 11, 2020

This easy Chicken Stew combines browned chicken thighs with onion, celery, carrots, potatoes, green beans and peas in a rich creamy chicken broth that is perfectly seasoned. It is great comfort food and perfect for that middle of the week pick me up. I love to serve it with fresh biscuits and soft butter.

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This family friendly Chicken Stew is loaded with hearty vegetables in a creamy white chicken broth with a perfect blend of herbs and spices.

prep time 20 Min

cook time 45 Min

method Stove Top

yield 4 serving(s)

Ingredients

1 1/2 pounds chicken thighs cut in bite size pieces (boneless skinless)
2 tablespoons canola oil
1 medium onion chopped
2 stalks celery chopped
2 carrots peeled and cut in 1/2 inch rounds
2 cloves garlic minced
1 teaspoon poultry seasoning
1/2 teaspoon salt
1/4 teaspoon fresh ground black pepper
1/4 cup butter
1/4 cup all purpose flour
3 cups low sodium chicken broth
2 small yukon gold potatoes diced
1 cup green beans trimmed and cut in 1 inch segments
1 cup frozen peas

How To Make chicken stew

Step 1

Heat 1 tablespoon canola oil in dutch oven or heavy stock pot over medium heat. Add cut chicken thighs and brown. Plate the chicken.

Step 2

Heat 1 tablespoon canola oil in dutch oven. Add onions, celery and carrots. Cook for 3-4 minutes; stirring several times. Reduce heat to low. Add minced garlic, poultry seasoning, salt and pepper. Remove the veggies and seasonings to a plate.
Step 3

Melt butter in dutch oven over low heat. Whisk in the flour and cook for 2-3 minutes whisking constantly. Slowly whisk in the chicken broth. Once whisked in add the vegetables and seasonings back in. Add the potatoes and green beans simmering for 20-25 minutes. Then add the peas and the cooked chicken simmering for another 5-10 minutes or until the potatoes and carrots are tender.
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