Chicken Stew
Hearty chicken stew is a comforting one-pot dinner that's flavorful and satisfying thanks to the addition of potatoes and plenty of veggies.
Prep: 20 minutes
Cook: 50 minutes
Total: 1 hour 10 minutes
Servings: 4 servings
Ingredients
- 1 ½ pounds boneless, skinless chicken thighs or breast cut into bite-sized pieces
- 1 tablespoon extra-virgin olive oil
- 1 ½ teaspoons kosher salt plus additional to taste, divided
- ¼ teaspoon ground black pepper plus additional to taste
- 2 tablespoons unsalted butter
- 6 medium carrots peeled and cut into 1/2-inch thick diagonal slices (halve the slices if your carrots are very large)
- 4 medium celery stalks cut diagonally into 1/4-inch-thick slices
- 1 medium yellow onion diced
- ⅓ cup all-purpose flour
- 4 cloves garlic roughly chopped
- 3 to 4 cups unsalted chicken stock if using salted, reduce the amount of salt in the recipe
- 2 cups lowfat milk plus additional as needed (I used 1%)
- 1 medium Yukon gold or russet potato peeled and 1/2-inch diced
- 1 medium sweet potato peeled and 1/2-inch diced
- 1 red bell pepper cored and 1/2-inch diced
- 2 teaspoons chopped fresh thyme divided
- 1 bay leaf
- ¼ cup grated Parmesan cheese plus additional for serving
- 1 tablespoon freshly squeezed lemon juice
Instructions
- In a large Dutch oven or similar thick, sturdy pot, heat the oil over medium-high heat. Add the chicken, 1/2 teaspoon salt, and pepper. Saute until the chicken is lightly browned on all sides and cooked through, about 4 minutes. Remove the chicken to a plate and set aside.
- Reduce the heat to medium. Add the butter, carrots, celery, and onion. Saute until the vegetables are beginning to soften, about 7 minutes.
- Sprinkle the flour over the top. Cook, stirring constantly, for 2 minutes. The flour should turn golden and no white bits should remain.
- Stir in the garlic. Let cook, stirring constantly, for 30 seconds.
- Slowly add 3 cups of the stock and milk, stirring constantly to deter lumps from forming.
- Add the potato, sweet potato, red pepper, 1 teaspoon thyme, bay leaf, and remaining 1 teaspoon salt. Bring to a simmer.
- Let the soup simmer gently, partially covered, for 15 minutes. Adjust the heat as needed so that the soup simmers but does not rapidly boil. Stir it periodically to prevent sticking.
- After 15 minutes have passed, stir in the browned chicken. Continue simmering until the vegetables are tender and the stew has slightly thickened, about 15 minutes more, stirring from time to time. If you’d like the soup thinner, add additional chicken stock as needed to reach your desired consistency.
- Just before serving, stir in the lemon juice, Parmesan, and remaining 1 teaspoon thyme. Remove and discard the bay leaf. Taste and adjust seasoning as desired. Serve hot, with a sprinkle of Parmesan and black pepper.
Notes
- TO STORE: Refrigerate stew in an airtight storage container for up to 4 days.
- TO REHEAT: Rewarm leftovers in a Dutch oven on the stovetop over medium-low heat or in the microwave.
- TO FREEZE: Freeze stew in an airtight freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.
Nutrition
Serving: 1 (of 4)Calories: 570kcalCarbohydrates: 51gProtein: 51gFat: 18gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 135mgPotassium: 1872mgFiber: 7gSugar: 17gVitamin A: 24976IUVitamin C: 62mgCalcium: 323mgIron: 3mg
