chicken stew
This easy Chicken Stew combines browned chicken thighs with onion, celery, carrots, potatoes, green beans, and peas in a rich, creamy, perfectly seasoned chicken broth. It has all the flavor of chicken soup and the texture of stew.
prep time
20 Min
cook time
45 Min
method
Stove Top
yield
4 serving(s)
Ingredients
- 1 1/2 pounds boneless skinless chicken thighs, cut in bit-size pieces
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 stalks celery, chopped
- 2 - carrots, peeled and cut into 1/2-inch rounds
- 2 cloves garlic, minced
- 1 teaspoon poultry seasoning
- 1/2 teaspoon Kosher salt
- 1/4 teaspoon fresh ground black pepper
- 1/4 cup butter
- 1/4 cup all-purpose flour
- 3 cups low-sodium chicken broth
- 1 - bay leaf
- 2 small Yukon gold potatoes, cut in 1 inch cubes
- 1 cup green beans, trimmed and cut into 1 inch segments
- 1 cup frozen peas
- - chopped fresh thyme or parsley
How To Make chicken stew
-
Step 1Heat 1 tablespoon olive oil in a Dutch oven or heavy stock pot over medium heat. Add cut chicken thighs and brown. Plate the chicken.
-
Step 2Heat 1 tablespoon olive oil in a 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.
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Step 3Melt butter in a Dutch oven over low heat. Whisk in the flour and cook for 2-3 minutes, whisking constantly. Slowly whisk in the chicken broth. Add the vegetables and seasonings back in. Add the bay leaf, potatoes, and green beans, and simmer for 20-25 minutes.
-
Step 4Add the peas and the cooked chicken, simmering for another 5-10 minutes or until the potatoes and carrots are tender. Garnish with fresh thyme or parsley.
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