chicken stew

Name: Chicken Stew
Prep time: 20 min
Cook time: 50 min
Yield: 6
Cuisine: Canadian
Ingredients: 2 to 3 tablespoon(s) olive oil; 1 1/2 package(s) boneless, skinless chicken thighs, trimmed if needed and cut into 1-inch cubes; ground Himalayan pink salt, to taste; freshly ground black pepper, to taste; 1 tablespoon(s) smoked paprika, or as needed; 2 tablespoon(s) butter; 2 1/2 cup(s) yellow onions, roughly chopped (about 2 onions); 1 1/4 cup(s) carrots, roughly chopped (about 2 medium); 1 1/4 cup(s) celery, roughly chopped (about 2 large ribs); 1 1/4 cup(s) diced red peppers; 4 large cloves garlic, finely chopped; 1 tablespoon(s) dried rosemary; 1 tablespoon(s) dried thyme leaves; 1/4 cup(s) unbleached all-purpose flour; 4 cup(s) Yukon Gold potatoes, scrubbed and cubed into 1-inch pieces; 4 cup(s) low-sodium chicken broth; 2 large bay leaves; 1/4 teaspoon(s) cayenne pepper, or to taste; 1 cup(s) green beans, cut into pieces and blanched; 1 cup(s) frozen peas; 1/2 cup(s) heavy cream; 2 tablespoon(s) chopped parsley, for garnish

11 Pinches 1 Photo

Francine Lizotte

Surrey South, BC

Updated on Nov 5, 2024

Served with crusty bread, this comforting, hearty one-pot meal is so tasty and perfect for weeknight dinners.

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A delicious wamr bowl of Chicken Stew along with bread.

prep time 20 Min

cook time 50 Min

method Stove Top

yield 6 serving(s)

Ingredients

2 to 3 tablespoons olive oil
1 1/2 packages boneless, skinless chicken thighs, trimmed if needed and cut into 1-inch cubes
ground Himalayan pink salt, to taste
freshly ground black pepper, to taste
1 tablespoon smoked paprika, or as needed
2 tablespoons butter
2 1/2 cups yellow onions, roughly chopped (about 2 onions)
1 1/4 cups carrots, roughly chopped (about 2 medium)
1 1/4 cups celery, roughly chopped (about 2 large ribs)
1 1/4 cups diced red peppers
4 large cloves garlic, finely chopped
1 tablespoon dried rosemary
1 tablespoon dried thyme leaves
1/4 cup unbleached all-purpose flour
4 cups Yukon Gold potatoes, scrubbed and cubed into 1-inch pieces
4 cups low-sodium chicken broth
2 large bay leaves
1/4 teaspoon cayenne pepper, or to taste
1 cup green beans, cut into pieces and blanched
1 cup frozen peas
1/2 cup heavy cream
2 tablespoons chopped parsley, for garnish

How To Make chicken stew

Step 1

In a Dutch oven over medium heat, add oil and when hot, add chicken pieces and generously season with salt, pepper, and smoked paprika.

Step 2

Toss until no longer pink; about 5 minutes. If the meat sticks at the bottom of the pot add a little oil.
Step 3

Using a slotted spoon, transfer the chicken to a bowl and set aside.
Step 4

Add butter and when melted, add onions, carrot and celery; cook for 7 minutes.
Step 5

Add red peppers and sauté for 2 minutes.
Step 6

Add garlic, rosemary, and thyme; sauté for 30 seconds. Add flour. Stir to coat and cook for 2 minutes, stirring constantly.
Step 7

Add potatoes, broth, and return chicken pieces including any accumulated juices. Stir well, add bay leaves, increase the heat to high, and bring to a boil.
Step 8

When it gets there, cover and reduce heat back to medium. Simmer for 15 minutes, stirring occasionally.
Step 9

The last 5 minutes, remove the lid and add cayenne pepper. Stir and cook for the remaining time, uncovered.
Step 10

Add blanched green beans and frozen peas. Bring the mixture back to a simmer and cook for 8 minutes, uncovered.
Step 11

Stir in heavy cream and when it starts simmering again. Set the timer for 2 minutes.
Step 12

When time is up, taste and adjust seasonings if needed. Serve in warm bowls and sprinkle on chopped parsley.
Step 13

To view this comforting recipe on YouTube, click on this link ➡ https://youtu.be/CFArJaRWUcQ
Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

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