One Pot Chicken Stew (147 of 150)

I have never made a chicken stew. I looked through all my past recipes and none of them are of a chicken stew. I've made chicken pot pie, and chicken pot pie soup but not a stew. This recipe is basically chicken pot pie, just not in a pie crust. 

This is a one pot meal which makes it easy for clean up. It's hearty and has plenty of flavor. Even though, I neglected to add the thyme, sage and rosemary. I'm not a fan of those herbs so I left them out. 

I also, accidentally, left the potato out. Didn't miss it, to be honest. 

One Pot Chicken Stew

Recipe from Butter Your Biscuit

Serves 6

• 2 T olive oil
• 8 chicken thighs cut into bite size pieces
• 1 tsp salt
• 1/2 tsp black pepper
• 1 c onion, diced
• 1 c carrots, diced
• 2 stalks celery, diced
• 4 cloves garlic, minced
• 1/4 c all purpose flour
• 4 c low sodium chicken stock
• 1 1/2 c Russet potatoes, peeled and diced
• 1 c green beans
• 1 c frozen corn
• 1 c frozen peas
• 1 tsp fresh thyme, chopped
• 1 tsp fresh sage, chopped
• 1 tsp fresh rosemary, chopped
• 1/2 c heavy cream

Heat a Dutch oven or large pot on medium-high heat add 1 tablespoon of olive oil and the diced chicken, salt and pepper and brown. Its okay if its not cooked all the way through then remove to a plate.

Add in another tablespoon of olive oil and add the onions, carrots, celery, and garlic cook for about 3 minutes just to soften. Sprinkle in the all purpose flour and stir, cook for another minute.

Pour in the chicken stock and potatoes, cover, and bring to a simmer, cook for 15 minutes stirring occasionally.

Add in green beans, corn, peas, herbs, and chicken. Stir, cover and bring back to a simmer.

Remove the lid and stir in the heavy cream add more salt and pepper to taste and serve!