PREP TIME: 10 mins | COOK TIME: 50 mins | TOTAL TIME: 1 hr | SERVINGS: 6
This rich and thick chicken stew is an excellent meal on a cold day. It’s a hearty and delicious meal with chicken and loads of veggies. It’s pure comfort food that will surely satisfy your taste buds.
INGREDIENTS
2 tablespoons olive oil
1 ½ pounds chicken thighs, boneless, skinless – cut into small pieces
1 medium onion, diced
8 ounces mushrooms, sliced
3 medium potatoes, peeled and cubed
3 medium carrots, peeled and cubed
4 c. water or as needed
2 bay leaves
1 teaspoon turmeric powder, optional
⅓ c. chopped parsley
1 teaspoon salt or to taste
1 teaspoon pepper or to taste
Slurry:
2 tablespoons all-purpose flour
2 tablespoons water
How to make Chicken Stew
Step 1: To the bottom of a large pot, heat the oil over medium-high heat. Once hot, add the diced chicken thighs and cook until mostly cooked through, stirring often.
Step 2: Toss in the onions and cook until translucent.
Step 3: Next, add the mushrooms. Stir and cook for a couple of minutes more.
Step 4: Add the potatoes to the pot along with the carrots, salt, pepper, bay leaves, and water. Stir, making sure the ingredients are covered in water. Continue to cook over medium-low heat for additional 30 minutes.
Step 5: To make the slurry, whisk 2 tbsp water with 2 tbsp flour. Stir this into the stew. If desired, add the parsley and turmeric. The stew is ready to serve once it achieved your preferred thickness. Enjoy!
NOTES:
For this recipe, dark meat is best to use. It gives the stew amazing texture and flavor.
I would not recommend skipping the mushrooms unless you are not a fan. Mushrooms add tons of flavor and aroma to the stew.
Turmeric is optional, but it gives the chicken stew better color and also added health benefits.
Slice the veggies into large pieces to prevent them from getting overly tender as the stew simmers.
NUTRITION FACTS:
Calories: 405 kcal, Carbohydrates: 26g, Protein: 25g, Fat: 22g, Saturated Fat: 6g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 11g, Trans Fat: 0.1g, Cholesterol: 85mg, Sodium: 437mg, Potassium: 872mg, Fiber: 4g, Sugar: 4g, Vitamin A: 5544IU, Vitamin C: 27mg, Calcium: 54mg, Iron: 3mg
Chicken Stew
Ingredients
- 2 tablespoons olive oil
- 1 ½ pounds chicken thighs boneless, skinless - cut into small pieces
- 1 medium onion diced
- 8 ounces mushrooms sliced
- 3 medium potatoes peeled and cubed
- 3 medium carrots peeled and cubed
- 4 c. water or as needed
- 2 bay leaves
- 1 teaspoon turmeric powder optional
- ⅓ c. chopped parsley
- 1 teaspoon salt or to taste
- 1 teaspoon pepper or to taste
- Slurry:
- 2 tablespoons all-purpose flour
- 2 tablespoons water
Instructions
- To the bottom of a large pot, heat the oil over medium-high heat. Once hot, add the diced chicken thighs and cook until mostly cooked through, stirring often.
- Toss in the onions and cook until translucent.
- Next, add the mushrooms. Stir and cook for a couple of minutes more.
- Add the potatoes to the pot along with the carrots, salt, pepper, bay leaves, and water. Stir, making sure the ingredients are covered in water. Continue to cook over medium-low heat for additional 30 minutes.
- To make the slurry, whisk 2 tbsp water with 2 tbsp flour. Stir this into the stew. If desired, add the parsley and turmeric. The stew is ready to serve once it achieved your preferred thickness. Enjoy!
