Sunday Chicken Pot

Name: Sunday Chicken Pot
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 5 servings
Cuisine: American
Ingredients: 1 tablespoon olive oil; 1.5 pound chicken thigh (boneless, skinless, cut into 1-inch pieces); 1 yellow onion (medium, chopped); 2 carrots (peeled and sliced); 2 celery stalks (sliced); 3 clove garlic (minced); 4 cup chicken broth; 1 cup diced potatoes (peeled and diced); 0.5 cup frozen peas; 0.5 cup frozen green beans; 1 teaspoon dried thyme; 0.5 teaspoon dried rosemary; 1 teaspoon kosher salt; 0.5 teaspoon black pepper (freshly ground); 1 tablespoon all-purpose flour; 4 slice crusty bread; 4 cup mixed greens; 2 tablespoon vinaigrette dressing

A warming and savory chicken and vegetable stew simmered in a rich, herby broth, served with crusty bread and a simple green salad for a complete comfort meal.

Prep: 20 min
Cook: 1 hr
Total: 1 hr 20 min
Servings: 5
Cuisine: American
Difficulty: Medium
Cost: $3.31/serving

Dietary

Dairy-Free
Nut-Free
Soy-Free
Egg-Free
High-Protein

Ingredients

1 tablespoon olive oil
1.5 pound chicken thigh (boneless, skinless, cut into 1-inch pieces)
1 yellow onion (medium, chopped)
2 carrots (peeled and sliced)
2 celery stalks (sliced)
3 clove garlic (minced)
4 cup chicken broth
1 cup diced potatoes (peeled and diced)
0.5 cup frozen peas
0.5 cup frozen green beans
1 teaspoon dried thyme
0.5 teaspoon dried rosemary
1 teaspoon kosher salt
0.5 teaspoon black pepper (freshly ground)
1 tablespoon all-purpose flour
4 slice crusty bread
4 cup mixed greens
2 tablespoon vinaigrette dressing

Instructions

Heat 1 tablespoon olive oil in a large pot or Dutch oven over medium heat. Season 1 1/2 pounds chicken thighs with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper. Add to the pot and sear until browned on all sides, about 3-4 minutes per side. Remove chicken from the pot and set aside.
Add 1 chopped yellow onion, 2 sliced carrots, and 2 sliced celery stalks to the pot. Cook until softened, about 5-7 minutes. Stir in 3 minced garlic cloves, 1 teaspoon dried thyme, and 1/2 teaspoon dried rosemary and cook for 1 minute more until fragrant.
Sprinkle 1 tablespoon all-purpose flour over the vegetables and cook for 1 minute, stirring constantly.
Gradually whisk in 4 cups chicken broth, scraping up any browned bits from the bottom of the pot. Bring to a simmer.
Return the seared chicken to the pot. Add 1 cup diced potatoes. Bring back to a simmer, then reduce heat to low, cover, and cook for 40 minutes, or until potatoes are tender and chicken is cooked through.
Stir in 1/2 cup frozen peas and 1/2 cup frozen green beans. Cook for an additional 5-10 minutes, or until vegetables are heated through and tender-crisp.
Season the stew with remaining 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper, adjusting to taste. Serve hot with crusty bread and a simple side salad made from 4 cups mixed greens tossed with 2 tablespoons vinaigrette dressing.

Notes

This stew is a great make-ahead meal; it tastes even better the next day. You can easily adapt it with other vegetables you have on hand.

Nutrition (per serving)

Calories: 450
Protein: 38 g
Carbohydrates: 42.5 g
Fat: 15 g
Fiber: 7 g
Sodium: 950 mg
Saturated Fat: 3.5 g
Sugar: 6 g
Cholesterol: 90 mg