Easy Chicken Stew
Juicy chicken braised in a rich thyme-scented gravy is comfort food in a bowl served with creamy mashed potatoes or crusty bread to mop up the sauce.
Servings 6
Calories 330kcal
Ingredients
- 2 lb (1kg) boneless skinless chicken thighs cubed
- 1 tsp salt
- ½ tsp pepper
For the stew
- 2 tbsp olive oil
- 1 onion finely chopped
- 2 carrots finely chopped
- 2 celery sticks finely chopped
- 4 garlic cloves crushed
- 1 bay leaf
- 4 sprigs fresh thyme
- 2 tbsp flour
- 1 cup white wine
- 2 cups chicken stock
- 2 large potatoes peeled and chopped into bite-size pieces
- salt and pepper to taste
Instructions
- Cut the chicken into bite-size pieces then season generously with salt and black pepper.
- In a large Dutch oven or pot set over medium heat, add a splash of olive oil.
- Brown the chicken in batches until golden brown on both sides then remove from the pan and set aside.
- Add the onion, carrot and celery to the pan and sauté until golden brown and soft.
- Add the garlic and cook for another 30 seconds.
- Add the flour and stir into the vegetables.
- Pour in the wine and deglaze the pan then add the chicken back in and pour in the chicken stock.
- Add the thyme, bay leaf and the potatoes. Season with salt and pepper.
- Reduce the heat and allow to simmer, partially covered, for 20 minutes until the chicken is tender and the vegetables are cooked.
- Taste and adjust seasoning if necessary, scatter over fresh parsley or thyme, then serve.
Nutrition
Calories: 330kcal | Carbohydrates: 10g | Protein: 38g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Cholesterol: 119mg | Sodium: 686mg | Potassium: 659mg | Fiber: 1g | Sugar: 4g | Vitamin A: 3582IU | Vitamin C: 9mg | Calcium: 53mg | Iron: 2mg
