Description

This One-Pot Creamy Chicken & Potato Stew is a comforting dish featuring tender chicken thighs and hearty potatoes. With its simple prep and rich flavors, it’s a perfect choice for a quick dinner or a cozy meal that everyone will enjoy.

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

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Instructions

Season the chicken with salt and pepper.
In a large stockpot or Dutch oven, heat the olive oil over medium heat. Cook the chicken in batches until browned, about 6-8 minutes, then set aside.
Add the onion, carrots, and celery, cooking until tender, about 3-4 minutes.
Stir in the garlic and cook until fragrant, about 1 minute.
Whisk in the flour and tomato paste until lightly browned, about 1 minute.
Add the wine, scraping up any browned bits from the bottom of the pot.
Pour in the chicken stock, thyme, bay leaves, and chicken. Bring to a boil, then reduce the heat and simmer until the chicken is tender, about 20 minutes.
Add the potatoes and simmer until they are tender and the stew is thickened, about 15 minutes. Remove and discard the thyme sprigs and bay leaves, then stir in parsley and season to taste.

Notes

You can use skinless chicken breasts instead of thighs if preferred.
Adjust the seasoning as needed based on personal taste preferences.
Feel free to add other vegetables like peas or corn for extra nutrition.

Nutrition

Serving Size: 1 bowl
Calories: 380
Sugar: 3g
Sodium: 520mg
Fat: 12g
Saturated Fat: 3g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 34g
Fiber: 5g
Protein: 30g
Cholesterol: 90mg