One-Pot Chicken Stew
One-Pot Chicken Stew
Ingredients
For the Chicken
- 2 tablespoons olive oil
- 800 g boneless, skinless chicken thighs, diced into 2–3 cm (¾–1¼ inch) pieces
- 1/2 teaspoon sea salt flakes
- 1/4 teaspoon cracked black pepper
- 1/4 cup water
For the Stew
- 1 brown onion, diced
- 1 tablespoon freshly minced garlic
- 2 stalks celery, diced
- 2 carrots, sliced into rounds
- 1/2 cup dry white wine, (optional)
- 2 tablespoons unsalted butter
- 2 tablespoons plain (all-purpose) flour
- 5 cups chicken stock
- 2 teaspoons dried thyme
- 2 medium potatoes, cut into 3 cm (1¼ inch) pieces
- 1 tablespoon Worcestershire sauce
- 1/4 cup thickened (heavy) cream, (optional)
- 1/2 cup freshly grated parmesan
- 2 tablespoons finely chopped flat-leaf parsley
Instructions
- 1
Dice 800 g (1 lb 12 oz) boneless, skinless chicken thighs into 2–3 cm (¾–1¼ inch) pieces. Place the diced chicken in a bowl. Add 1/2 teaspoon sea salt flakes and 1/4 teaspoon cracked black pepper. Mix thoroughly to ensure the chicken is well coated.
⏱️ 5 min
- 2
Heat 2 tablespoons olive oil in a large pot or Dutch oven over medium-high heat.
⏱️ 2 min
- 3
Add the seasoned chicken to the hot oil and cook for 5 minutes, stirring occasionally, until it is nicely browned on all sides.
⏱️ 5 min
- 4
Pour in 1/4 cup (60 ml) water. Use a spatula to scrape any flavorful browned bits from the bottom of the pot, incorporating them into the liquid.
⏱️ 2 min
- 5
Remove the chicken from the pot and set it aside on a plate.
⏱️ 1 min
- 6
In the same pot, add 1 diced brown onion, 2 diced stalks celery, and 2 carrots sliced into rounds. Cook for 5 minutes, stirring frequently, until the vegetables soften.
⏱️ 5 min
- 7
Add 1 tablespoon freshly minced garlic to the pot and cook for an additional minute until it becomes fragrant.
⏱️ 1 min
- 8
If using, pour in 1/2 cup (125 ml) dry white wine. Stir well, scraping the bottom of the pot to release any remaining stuck-on bits. Simmer for about 1 minute until the wine has mostly evaporated.
⏱️ 2 min
- 9
Add 2 tablespoons unsalted butter and 2 tablespoons plain (all-purpose) flour to the pot. Stir constantly for 2 minutes to cook out the raw flour taste and create a roux, which will thicken the stew.
⏱️ 2 min
- 10
Gradually pour in 5 cups (1.25 litres) chicken stock, stirring continuously to prevent any lumps from forming. Add 2 teaspoons dried thyme and 1 tablespoon Worcestershire sauce. Bring the mixture to a simmer, stirring until the sauce visibly thickens.
⏱️ 5 min
- 11
Return the cooked chicken to the pot. Add 2 medium potatoes, cut into 3 cm (1¼ inch) pieces.
⏱️ 2 min
- 12
Stir all the ingredients together gently. Reduce the heat to low, cover the pot with a lid, and let it simmer for 15-20 minutes, or until the potatoes are tender when pierced with a fork.
⏱️ 20 min
- 13
Remove the pot from the heat. Stir in 1/4 cup (60 ml) thickened (heavy) cream (optional) and 1/2 cup (50 g) freshly grated parmesan cheese.
⏱️ 2 min
- 14
Stir in 2 tablespoons finely chopped flat-leaf parsley just before serving. Serve hot.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
One-Pot Chicken Stew
For the Chicken
- 2 tablespoons olive oil
- 800 g boneless, skinless chicken thighs, diced into 2–3 cm (¾–1¼ inch) pieces
- 1/2 teaspoon sea salt flakes
- 1/4 teaspoon cracked black pepper
- 1/4 cup water
For the Stew
- 1 brown onion, diced
- 1 tablespoon freshly minced garlic
- 2 stalks celery, diced
- 2 carrots, sliced into rounds
- 1/2 cup dry white wine, (optional)
- 2 tablespoons unsalted butter
- 2 tablespoons plain (all-purpose) flour
- 5 cups chicken stock
- 2 teaspoons dried thyme
- 2 medium potatoes, cut into 3 cm (1¼ inch) pieces
- 1 tablespoon Worcestershire sauce
- 1/4 cup thickened (heavy) cream, (optional)
- 1/2 cup freshly grated parmesan
- 2 tablespoons finely chopped flat-leaf parsley
Instructions
- 1
Dice 800 g (1 lb 12 oz) boneless, skinless chicken thighs into 2–3 cm (¾–1¼ inch) pieces. Place the diced chicken in a bowl. Add 1/2 teaspoon sea salt flakes and 1/4 teaspoon cracked black pepper. Mix thoroughly to ensure the chicken is well coated.
⏱️ 5 min - 2
Heat 2 tablespoons olive oil in a large pot or Dutch oven over medium-high heat.
⏱️ 2 min - 3
Add the seasoned chicken to the hot oil and cook for 5 minutes, stirring occasionally, until it is nicely browned on all sides.
⏱️ 5 min - 4
Pour in 1/4 cup (60 ml) water. Use a spatula to scrape any flavorful browned bits from the bottom of the pot, incorporating them into the liquid.
⏱️ 2 min - 5
Remove the chicken from the pot and set it aside on a plate.
⏱️ 1 min - 6
In the same pot, add 1 diced brown onion, 2 diced stalks celery, and 2 carrots sliced into rounds. Cook for 5 minutes, stirring frequently, until the vegetables soften.
⏱️ 5 min - 7
Add 1 tablespoon freshly minced garlic to the pot and cook for an additional minute until it becomes fragrant.
⏱️ 1 min - 8
If using, pour in 1/2 cup (125 ml) dry white wine. Stir well, scraping the bottom of the pot to release any remaining stuck-on bits. Simmer for about 1 minute until the wine has mostly evaporated.
⏱️ 2 min - 9
Add 2 tablespoons unsalted butter and 2 tablespoons plain (all-purpose) flour to the pot. Stir constantly for 2 minutes to cook out the raw flour taste and create a roux, which will thicken the stew.
⏱️ 2 min - 10
Gradually pour in 5 cups (1.25 litres) chicken stock, stirring continuously to prevent any lumps from forming. Add 2 teaspoons dried thyme and 1 tablespoon Worcestershire sauce. Bring the mixture to a simmer, stirring until the sauce visibly thickens.
⏱️ 5 min - 11
Return the cooked chicken to the pot. Add 2 medium potatoes, cut into 3 cm (1¼ inch) pieces.
⏱️ 2 min - 12
Stir all the ingredients together gently. Reduce the heat to low, cover the pot with a lid, and let it simmer for 15-20 minutes, or until the potatoes are tender when pierced with a fork.
⏱️ 20 min - 13
Remove the pot from the heat. Stir in 1/4 cup (60 ml) thickened (heavy) cream (optional) and 1/2 cup (50 g) freshly grated parmesan cheese.
⏱️ 2 min - 14
Stir in 2 tablespoons finely chopped flat-leaf parsley just before serving. Serve hot.
⏱️ 1 min