One-Pot Chicken Stew
Chicken stew is hearty, filling, and comforting! It is the perfect dish for Sunday dinner or a cold rainy day! This chicken stew is made with potatoes, carrots, onions, celery, and chicken cooked until fall-apart tender.
Foto: The Recipe Critic
Ingredients
- 1 1/2 pounds boneless skinless chicken thighs
- 1 tesapoon salt
- 1/2 teaspoon pepper
- 2 Tablespoon unsalted butter
- 1 large onion, large dice
- 3 medium carrots, sliced into 1/2 inch slices
- 3 ribs celery, large dice
- 1/2 cup dry sherry
- 1 teaspoon fresh thyme
- 2 teaspoon fresh sage
- 3 whole bay leaves
- 1 1/2 pounds mini tri-color potatoes, cut in half
- 4 cups chicken stock
- 2 Tablespoon cornstarch
- parsley for serving, if desired
Steps
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Preheat oven to 350 degrees. Season chicken on both sides with salt and pepper.
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Heat butter in a large Dutch oven over medium-high heat. Add in chicken and sear on both sides until golden brown, 2-3 minutes a side. (You just want to get color on the chicken it won't be fully cooked). Remove the chicken from the pan and set aside.
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Add in the carrots, onion and celery to the pan and saute for 5 minutes.
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Add in the sherry to deglaze the pan. Scrape the brown bites off the bottom of the pan.
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Return the chicken to the pan along with the chicken broth, thyme, sage, and bay leaves. Cover and place in the oven for 1 hour.
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Carefully remove the pot from the oven and add in the potatoes. Return back to the oven and cook for 30 more minutes or until the potatoes are tender.
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To thicken the stew remove 1/4 cup of the chicken broth liquid to a small bowl and whisk in 2 tablespoons of cornstarch. Add the mixture to the pot and bring to a rolling simmer on the stove. Cook for 1-2 minutes or until the sauce is thickened.
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Remove bay leaves and top with fresh parsley and serve immediately with crusty bread for serving!
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
💰 Cost Estimate
📋 Price Breakdown (7% ingredients detected)
| Ingredient | Amount | Unit Price | Subtotal |
|---|---|---|---|
| boneless skinless chicken thighs | 0.5 pounds | - | - |
| tesapoon salt | 1 | - | - |
| pepper | 0.5 teaspoon | - | - |
| unsalted butter | 2 tablespoon | - | - |
| onion | 1 large | - | - |
| carrots | 3 medium | - | - |
| ribs celery | 3 | - | - |
| dry sherry | 0.5 cup | - | - |
| fresh thyme | 1 teaspoon | - | - |
| fresh sage | 2 teaspoon | - | - |
| bay leaves | 3 whole | Rp 25.000/kg | Rp 7.500 |
| mini tri-color potatoes | 0.5 pounds | - | - |
| chicken stock | 4 cups | - | - |
| cornstarch | 2 tablespoon | - | - |
| parsley for serving | - | - | - |
*Estimated market prices, may vary by region
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