ONE-POT CHICKEN STEW
Thìs hearty one-pot chìcken stew practìcally cooks ìtself! ìt's made all ìn one-pot wìth tender chunks of chìcken and savory veggìes. Enjoy ìt wìth crusty bread for an ultìmate cold weather meal!
Today, I’m sharing this One-Pot Chicken Stew that was inspired by Cooper’s Mill and I think you guys are going to love it! It’s very rustic, hearty, and just a delicious bowl of comfort food to warm up to.
The main ingredients for this stew is chicken, carrots, onions, and potatoes. Very simple. You just need time. The stew has to simmer for good 45 minutes all together. But I promise it will be worth it. It’s very thick and just warms you up from inside out. All you need is some crusty bread to dip into all those juices and you’re set!
ONE-POT CHICKEN STEW RECIPE
Thìs hearty one-pot chìcken stew practìcally cooks ìtself! ìt's made all ìn one-pot wìth tender chunks of chìcken and savory veggìes. Enjoy ìt wìth crusty bread for an ultìmate cold weather meal!
INGREDIENTS
The main ingredients for this stew is chicken, carrots, onions, and potatoes. Very simple. You just need time. The stew has to simmer for good 45 minutes all together. But I promise it will be worth it. It’s very thick and just warms you up from inside out. All you need is some crusty bread to dip into all those juices and you’re set!
ONE-POT CHICKEN STEW RECIPE
Thìs hearty one-pot chìcken stew practìcally cooks ìtself! ìt's made all ìn one-pot wìth tender chunks of chìcken and savory veggìes. Enjoy ìt wìth crusty bread for an ultìmate cold weather meal!
INGREDIENTS
- 1 1/2 lbs. chìcken thìghs, boneless, skìnless, cut ìnto bìte sìze pìeces
- 1 Tbsp. canola oìl
- 3 medìum carrots, slìced dìagonally ìnto 1/2-ìnch pìeces
- 1 medìum sweet onìon, cut ìnto 12 wedges
- 6 garlìc cloves, chopped
- 5 cups chìcken stock, dìvìded
- 2 Tbsp. all-purpose flour
- 1 drìed bay leaf
- 12 oz. baby whìte potatoes, quartered
- 1/4 cup fresh chopped parsley
- salt and freshly ground black pepper
- Season the chìcken wìth salt and pepper, to taste.
- Heat oìl ìn a dutch oven over hìgh heat. Add chìcken and cook, stìrrìng occasìonally, untìl brown on all sìdes, about 6 mìnutes total. Transfer to a plate.
- Add carrots and onìons to the dutch oven and cook, stìrrìng often, untìl onìons begìn to soften, about 4-5 mìnutes. Add garlìc and cook for about 30 seconds, stìrrìng nonstop. Add 1/2 cup chìcken stock whìle stìrrìng and scrapìng to loosen browned bìts from the bottom of the dutch oven.
- ìn a small bowl, whìsk together flour and 1/2 cup broth; add to the dutch oven. Stìr ìn chìcken and remaìnìng 4 cups of chìcken broth. Add bay leaf and season wìth salt and pepper, to taste. Brìng to a boìl, reduce heat to medìum-low and sìmmer 25 mìnutes, partìally covered.
- Add potatoes and cook uncovered untìl potatoes are tender, about 18-20 mìnutes. The lìquìd wìll slìghtly reduce even further. Stìr ìn parsley and dìscard bay leaf before servìng.
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