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chicken stew
chicken stew

chicken stew
Once upon a time, in a cozy cottage nestled among rolling green hills, there lived a young chef named Anna. Anna was known throughout the village for her culinary skills, particularly when it came to creating hearty and comforting dishes.…
chicken stew
Source
Ingredients:
1
Servings
  • 2
    tbsp
     olive oil
  • 1
    item
     onion, diced
  • 3
    item
     carrots, sliced
  • 3
    item
     celery stalks, sliced
  • 3
    clove
     garlic, minced
  • 1
    tsp
     dried thyme
  • 1
    tsp
     dried rosemary
  • 1
    item
     bay leaf
  • 60
    ml
     all-purpose flour
  • 960
    ml
     chicken broth
  • 1
    lb
     boneless, skinless chicken thighs, cut into bite-sized pieces
  • 2
    item
     potatoes, peeled and diced
  • 1
    item
     salt and pepper to taste
  • 1
    item
     fresh parsley, chopped, for garnish
  • 1
    item
     serving suggestions
  • 1
    item
     serve the chicken stew with crusty bread or dinner rolls for dipping
  • 1
    item
     common variations
  • 1
    item
     add frozen peas or corn for extra color and sweetness
  • 1
    item
     substitute sweet potatoes or butternut squash for a twist on the classic recipe
chicken stew
Instructions:
  1. In a large pot or Dutch oven, heat olive oil over medium heat. Add diced onion, sliced carrots, sliced celery, and minced garlic. Cook until vegetables are softened, about 5-7 minutes.
  2. Stir in dried thyme, dried rosemary, and bay leaf. Sprinkle flour over the vegetables and stir to coat.
  3. Gradually pour in chicken broth, stirring constantly to prevent lumps from forming.
  4. Add chicken pieces and diced potatoes to the pot. Season with salt and pepper to taste.
  5. Bring the stew to a simmer, then reduce heat to low and cover. Let it simmer gently for 25-30 minutes, stirring occasionally, until chicken is cooked through and potatoes are tender.
  6. Remove the bay leaf from the stew. Ladle the Chicken Stew into bowls, garnish with chopped fresh parsley, and serve hot.
  • 2
    tbsp
     olive oil
  • 1
    item
     onion, diced
  • 3
    item
     carrots, sliced
  • 3
    item
     celery stalks, sliced
  • 3
    clove
     garlic, minced
  • 1
    tsp
     dried thyme
  • 1
    tsp
     dried rosemary
  • 1
    item
     bay leaf
  • 60
    ml
     all-purpose flour
  • 960
    ml
     chicken broth
  • 1
    lb
     boneless, skinless chicken thighs, cut into bite-sized pieces
  • 2
    item
     potatoes, peeled and diced
  • 1
    item
     salt and pepper to taste
  • 1
    item
     fresh parsley, chopped, for garnish
  • 1
    item
     serving suggestions
  • 1
    item
     serve the chicken stew with crusty bread or dinner rolls for dipping
  • 1
    item
     common variations
  • 1
    item
     add frozen peas or corn for extra color and sweetness
  • 1
    item
     substitute sweet potatoes or butternut squash for a twist on the classic recipe
1
Servings
0

In a large pot or Dutch oven, heat olive oil over medium heat. Add diced onion, sliced carrots, sliced celery, and minced garlic. Cook until vegetables are softened, about 5-7 minutes.

Stir in dried thyme, dried rosemary, and bay leaf. Sprinkle flour over the vegetables and stir to coat.

Gradually pour in chicken broth, stirring constantly to prevent lumps from forming.

Add chicken pieces and diced potatoes to the pot. Season with salt and pepper to taste.

Bring the stew to a simmer, then reduce heat to low and cover. Let it simmer gently for 25-30 minutes, stirring occasionally, until chicken is cooked through and potatoes are tender.

Remove the bay leaf from the stew. Ladle the Chicken Stew into bowls, garnish with chopped fresh parsley, and serve hot.

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