Chicken Stew Recipe

Ingredients

• 1 ½ pounds boneless skinless chicken thighs
• 1 ½ teaspoons salt (divided)
• 1 teaspoon black pepper (divided)
• 2 tablespoons olive oil
• 1 large onion (chopped)
• 3 carrots (peeled and sliced)
• 3 celery sticks (sliced)
• 5 garlic cloves (minced)
• 5 tablespoons all-purpose flour
• 4 cups chicken broth
• 1 pound potatoes (cut into ½-inch chunks)
• 1 teaspoon dried crushed rosemary
• 1½ teaspoons dried thyme leaves
• 1 teaspoon ground sage
• Fresh parsley (for serving)

Steps

1. 1

   In a large bowl, season the chicken thighs with 1 teaspoon salt and ½ teaspoon pepper.

2. 2

   Heat the olive oil in a large heavy-bottomed pot over medium high heat. Add the seasoned chicken thighs and cook for 3-4 minutes per side until browned. Remove the cooked chicken to a cutting board to rest for a few minutes before cutting into cubes.

3. 3

   Add the onion, carrots, and celery to the pot and cook for 7-8 minutes, until softened and browned. Stir in the garlic and cook for an additional minute until fragrant. Sprinkle the flour over the cooked veggies and stir until coated well.

4. 4

   Return the diced cooked chicken to the pot with the broth, potatoes, rosemary, thyme, sage, and remaining salt and pepper. Bring to a boil, scraping up any browned bits from the bottom of the pot.

5. 5

   Reduce the heat to a simmer, cover and cook for 20 minutes until the potatoes are tender, stirring occasionally. Uncover and continue to simmer for 5 more minutes until the broth has thickened. Ladle into bowls with fresh parsley and serve.