Prep Time: 15 mins | Cook Time: 1 hr | Total Time: 1 hr 15 mins | Yield: 4 to 6 Servings
All you need today is this One-Pot Chicken Stew! Experience the warmth of this delicious dish in the comfort of your home! Try this recipe now and prepare to fall in love. Enjoy!
Ingredients:
12 ounces baby white potatoes, quartered
6 garlic cloves, chopped
2 tablespoons all-purpose flour
1 ½-pound chicken thighs, boneless, skinless, cut into 2-inch chunks
1 medium sweet onion, cut into 12 wedges
¼ c fresh chopped parsley
3 medium carrots, sliced diagonally into ½-inch pieces
Kosher salt and freshly ground black pepper
1 dried bay leaf
5 c chicken stock, divided
1 tablespoon canola oil or avocado oil
Directions:
Sprinkle salt and pepper over the chicken thighs, then rub each until well coated.
Place a Dutch oven on the stove and turn the heat to high.
Add oil and allow it to become hot.
Add the chicken thighs, then cook for 5 minutes on all sides or until they turn brown.
Transfer the chicken thighs onto a clean plate.
In the same Dutch oven, add the onions and carrots. Sauté for about 5 minutes or until soft.
Add the garlic and sauté until aromatic.
Add ½ cup of chicken stock and stir until well blended. Make sure to scrape the bottom of the pot to get the browned bits.
Add ½ cup of broth and flour into a small mixing bowl. Whisk until well blended.
Add flour mixture into the chicken as well as the rest of the chicken broth. Stir until well blended.
Add the bay leaf, salt, and pepper. Stir until well blended.
Allow the mixture to boil, then turn the heat down to medium-low and simmer for about 25 minutes.
Add the potatoes and stir until just mixed.
Cook for another 20 minutes or until the potatoes are fork-tender.
Add parsley and stir until well mixed.
Remove the bay leaf and discard.
Serve immediately and enjoy!
Nutrition Facts:
Calories 486 | Total Fat 14.6g 19% | Cholesterol 168.8mg 56% | Sodium 679.7mg 30% | Total Carbohydrate 42.6g 15% | Sugars 12.1g | Protein 44.9g 90% | Vitamin A91% | Vitamin C 23%
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