Creamy Chicken and Potato Stew
Creamy Chicken and Potato Stew
Ingredients
For the Stew
- 1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
- 1 teaspoon salt, divided, or to taste
- 1/2 teaspoon black pepper, divided, or to taste
- 2 tablespoons olive oil
- 1 yellow onion, chopped
- 3 cloves garlic, minced
- 2 carrots, peeled and sliced into 1/2-inch rounds
- 2 celery stalks, sliced into 1/2-inch pieces
- 1 1/2 pounds Yukon Gold potatoes, peeled and cut into 1-inch cubes
- 1/4 cup all-purpose flour
- 4 cups chicken broth
- 1 teaspoon dried thyme
- 1 bay leaf
- 1 cup heavy cream
For Garnish
- 1/4 cup fresh parsley, chopped
Instructions
- 1
Pat the chicken thigh pieces dry with paper towels. Season them generously with 3/4 teaspoon of salt and 1/4 teaspoon of black pepper.
⏱️ 3 min
- 2
Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the seasoned chicken in a single layer, working in batches if necessary to avoid overcrowding, and sear for 3-4 minutes per side, until golden brown. The chicken does not need to be cooked through. Remove the seared chicken from the pot and set aside.
⏱️ 8 min
- 3
Reduce the heat to medium. Add the chopped yellow onion, carrots, and celery to the pot. Sauté for 5-7 minutes, stirring occasionally, until the vegetables begin to soften. Add the minced garlic and cook for another 1 minute until fragrant.
⏱️ 8 min
- 4
Sprinkle the all-purpose flour over the sautéed vegetables. Stir constantly for 1-2 minutes to cook out the raw flour taste, creating a roux.
⏱️ 2 min
- 5
Gradually whisk in the chicken broth, scraping the bottom of the pot to loosen any browned bits. Bring the mixture to a gentle simmer. Add the cubed potatoes, dried thyme, and bay leaf. Return the seared chicken pieces to the pot.
⏱️ 5 min
- 6
Cover the pot and reduce the heat to low. Simmer for 20-25 minutes, or until the potatoes are fork-tender and the chicken is cooked through.
⏱️ 25 min
- 7
Stir in the heavy cream. Continue to simmer uncovered for another 3-5 minutes, allowing the stew to thicken slightly. Remove the bay leaf before serving.
⏱️ 5 min
- 8
Taste the stew and adjust seasoning with the remaining 1/4 teaspoon of salt and 1/4 teaspoon of black pepper, or more to your preference. Ladle the creamy chicken and potato stew into bowls and garnish with fresh chopped parsley.
⏱️ 4 min
Kitchen Tools
Nutrition Facts (per serving)
Creamy Chicken and Potato Stew
Ingredients
For the Stew
- 1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
- 1 teaspoon salt, divided, or to taste
- 1/2 teaspoon black pepper, divided, or to taste
- 2 tablespoons olive oil
- 1 yellow onion, chopped
- 3 cloves garlic, minced
- 2 carrots, peeled and sliced into 1/2-inch rounds
- 2 celery stalks, sliced into 1/2-inch pieces
- 1 1/2 pounds Yukon Gold potatoes, peeled and cut into 1-inch cubes
- 1/4 cup all-purpose flour
- 4 cups chicken broth
- 1 teaspoon dried thyme
- 1 bay leaf
- 1 cup heavy cream
For Garnish
- 1/4 cup fresh parsley, chopped
Instructions
- 1
Pat the chicken thigh pieces dry with paper towels. Season them generously with 3/4 teaspoon of salt and 1/4 teaspoon of black pepper.
⏱️ 3 min - 2
Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the seasoned chicken in a single layer, working in batches if necessary to avoid overcrowding, and sear for 3-4 minutes per side, until golden brown. The chicken does not need to be cooked through. Remove the seared chicken from the pot and set aside.
⏱️ 8 min - 3
Reduce the heat to medium. Add the chopped yellow onion, carrots, and celery to the pot. Sauté for 5-7 minutes, stirring occasionally, until the vegetables begin to soften. Add the minced garlic and cook for another 1 minute until fragrant.
⏱️ 8 min - 4
Sprinkle the all-purpose flour over the sautéed vegetables. Stir constantly for 1-2 minutes to cook out the raw flour taste, creating a roux.
⏱️ 2 min - 5
Gradually whisk in the chicken broth, scraping the bottom of the pot to loosen any browned bits. Bring the mixture to a gentle simmer. Add the cubed potatoes, dried thyme, and bay leaf. Return the seared chicken pieces to the pot.
⏱️ 5 min - 6
Cover the pot and reduce the heat to low. Simmer for 20-25 minutes, or until the potatoes are fork-tender and the chicken is cooked through.
⏱️ 25 min - 7
Stir in the heavy cream. Continue to simmer uncovered for another 3-5 minutes, allowing the stew to thicken slightly. Remove the bay leaf before serving.
⏱️ 5 min - 8
Taste the stew and adjust seasoning with the remaining 1/4 teaspoon of salt and 1/4 teaspoon of black pepper, or more to your preference. Ladle the creamy chicken and potato stew into bowls and garnish with fresh chopped parsley.
⏱️ 4 min