How To Make Chicken Stew
Make hearty and comforting chicken stew by combining chicken, carrots, onions, potatoes, and sweet potatoes in a rich, perfectly seasoned chicken broth.
Serves:
Ingredients
- 1½lbschicken thighs,diced
- 2tbspolive oil
- 2carrots,diced
- 1small onion
- 2stalks celery,diced
- 5tbspflour,divided
- ½tsprosemary
- ½tspthyme
- ¼tspsage
- Salt and pepper,to taste
- 1½cupspotatoes,peeled and diced
- 1½cupssweet potatoes,peeled and diced
- ½red pepper,finely diced
- ¼cupwhite wine
- 4cupschicken broth,or chicken stock
- 1cupgreen beans,or peas
- ½cupheavy cream
Instructions
-
In a large pot or dutch oven, brown chicken in 1 tablespoon olive oil. Remove from pot and set aside.
-
Cook onion, carrot and celery in remaining olive oil for about 3 minutes or until onion is slightly softened. Stir in 3 tablespoons of flour, seasonings and salt & pepper to taste. Cook over medium heat for about 2 minutes.
-
Add potatoes, sweet potatoes, red pepper, white wine, browned chicken and broth. Bring to a boil, reduce heat and simmer covered for 30 minutes.
-
Remove lid and stir in green beans and cream. Thicken if desired and simmer for an additional 10 minutes uncovered.
-
To thicken: In a mason jar, combine remaining 2 tablespoons flour and 1 cup water or broth. Shake very well and add a little at a time to boiling stew to reach desired consistency.
Nutrition
- Calories:Â 719.46kcal
- Fat:Â 32.94g
- Saturated Fat:Â 10.93g
- Trans Fat:Â 0.10g
- Monounsaturated Fat:Â 14.24g
- Polyunsaturated Fat:Â 5.15g
- Carbohydrates:Â 37.41g
- Fiber:Â 4.22g
- Sugar:Â 9.65g
- Protein:Â 26.33g
- Cholesterol:Â 143.10mg
- Sodium:Â 1591.54mg
- Calcium:Â 95.99mg
- Potassium:Â 1060.43mg
- Iron:Â 2.93mg
- Vitamin A: 540.18µg
- Vitamin C:Â 25.95mg
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