Chicken Stew

Photo from Insanely
Good Recipes

I don't know why I've never thought to make a stew with chicken, but man was this awesome. I mean it was like the inside of a chicken pot pie, but bigger pieces. 

This was a solid recipe. I'd make this again for sure. I followed the recipe and didn't make any changes. Weird, I know. 

Chicken Stew

Recipe from Insanely Good Recipes

Serves 6

• 2 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
• Salt and pepper to taste
• 2 tablespoons olive oil
• 1 large onion, diced
• 3 carrots, sliced
• 2 celery stalks, chopped
• 3 garlic cloves, minced
• 1/4 cup all-purpose flour
• 4 cups low-sodium chicken broth
• 1 cup dry white wine (optional)
• 1 lb baby potatoes, halved
• 2 bay leaves
• 1 teaspoon dried thyme
• 1/2 teaspoon dried rosemary
• 1/2 cup heavy cream
• 1 cup frozen peas
• 1/4 cup fresh parsley, chopped

Season the chicken pieces with salt and pepper. Heat olive oil in a large Dutch oven over medium-high heat. Add the chicken and cook until browned on all sides, about 5-7 minutes. Remove the chicken and set aside.

In the same pot, add the onions, carrots, and celery. Cook until the vegetables begin to soften, about 5 minutes. Add the garlic and cook for another minute.

Sprinkle the flour over the vegetables and cook, stirring constantly, for 2 minutes.

Slowly pour in the chicken broth and wine (if using), stirring constantly to prevent lumps. Add the browned chicken, potatoes, bay leaves, thyme, and rosemary.

Bring to a boil, then reduce heat and simmer, partially covered, for about 30-35 minutes or until chicken is tender and potatoes are cooked through.

Stir in the heavy cream and peas. Simmer for an additional 5 minutes.

Remove the bay leaves, taste, and adjust the seasoning if needed. Stir in the fresh parsley just before serving.

Serve this hearty chicken stew with crusty bread for a complete and satisfying meal. Enjoy!