Description
This One-Pot Creamy Chicken & Potato Stew is full of flavor with tender chicken and hearty potatoes. It’s a simple and satisfying dish, perfect for a cozy dinner at home.
Ingredients
Scale
- 2 pounds boneless, skinless chicken thighs, cut into 1-inch chunks
- kosher salt and freshly ground black pepper, to taste
- 2 tablespoons olive oil
- 1 medium sweet onion, diced
- 3 carrots, peeled and diced
- 2 ribs celery, diced
- 3 cloves garlic, minced
- 3 tablespoons all-purpose flour
- 1 tablespoon tomato paste
- ½ cup dry white wine
- 2 ½ cups chicken stock
- 4 sprigs fresh thyme
- 2 bay leaves
- 1 pound red potatoes, cut into 3/4-inch chunks
- 2 tablespoons chopped fresh parsley leaves
Instructions
- Season the chicken with salt and pepper.
- Heat olive oil in a large stockpot over medium heat. Add the chicken in batches and cook until evenly browned for about 6-8 minutes; set aside.
- Add the onion, carrots, and celery to the pot. Cook until tender, about 3-4 minutes, stirring occasionally.
- Stir in garlic and cook until fragrant, about 1 minute.
- Whisk in flour and tomato paste until lightly browned, about 1 minute.
- Add white wine, scraping any browned bits from the bottom of the pot.
- Pour in the chicken stock, thyme sprigs, bay leaves, and reserved chicken. Bring to a boil, then reduce heat and simmer for about 20 minutes until the chicken is very tender.
- Stir in the potatoes and simmer for about 15 minutes until they are just tender and the stew thickens. Remove the thyme sprigs and bay leaves before serving. Stir in parsley and season to taste.
Notes
For extra flavor, consider adding other herbs such as rosemary or oregano.
Serve with crusty bread for a complete meal.
This stew can be made ahead and reheated, as flavors develop more over time.
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 2g
- Sodium: 420mg
- Fat: 16g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 80mg