PREP TIME: 10 mins | COOK TIME: 50 mins | TOTAL TIME: 1 hr | SERVINGS: 6
Chicken stew is a must, especially during cold days. It’s packed with flavor, hearty, and thick. Enjoy a bowl of this filling, comforting stew to warm you up inside and out.
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. Cook the chicken, stirring until mostly cooked through.
Step 2: Then, add the onions and continue to cook, stirring until translucent.
Step 3: Next, add the mushrooms and cook while stirring for a couple of minutes more.
Step 4: Top everything with potatoes, carrots, salt, pepper, bay leaves, and water. Stir to ensure all the ingredients are submerged in water. Continue to cook for additional 30 minutes over medium-low heat.
Step 5: Whisk 2 tbsp water and 2 tbsp flour. Stir this into the stew. Add the parsley and turmeric (optional). Cook further until the stew reaches your preferred thickness.
Step 6: Ladle the stew into servings bowls and serve immediately. Enjoy!
NOTES:
For this recipe, use dark meat because white meat (such as chicken breasts) will dry out when cooked. Dark meat softens and will give the stew amazing flavor and texture.
I do not recommend skipping the mushrooms as they add so much flavor and aroma to the stew.
Turmeric is optional, but provides the stew with better color and added health benefits.
Make sure to cut the veggies, large to prevent them from getting overly soft 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. Cook the chicken, stirring until mostly cooked through.
- Then, add the onions and continue to cook, stirring until translucent.
- Next, add the mushrooms and cook while stirring for a couple of minutes more.
- Top everything with potatoes, carrots, salt, pepper, bay leaves, and water. Stir to ensure all the ingredients are submerged in water. Continue to cook for additional 30 minutes over medium-low heat.
- Whisk 2 tbsp water and 2 tbsp flour. Stir this into the stew. Add the parsley and turmeric (optional). Cook further until the stew reaches your preferred thickness.
- Ladle the stew into servings bowls and serve immediately. Enjoy!
