ONE-POT CHICKEN STEW
ONE-POT CHICKEN STEW
This hearty one-pot chicken stew practically cooks itself! It's made all in one-pot with tender chunks of chicken and savory veggies. Enjoy it with crusty bread for an ultimate 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
INSTRUCTIONS
- 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.
Recipe Adapted From littlebroken.com