Sunday Chicken Stew

Name: Sunday Chicken Stew
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 4.5 servings
Cuisine: American
Ingredients: 1.5 pound chicken thighs (boneless, skinless, cut into 1-inch pieces); 1 tablespoon olive oil; 1 yellow onion (large, chopped); 3 clove garlic (minced); 3 carrots (peeled, sliced); 3 celeries (sliced); 1.5 pound Yukon Gold potatoes (peeled, cut into 1-inch cubes); 4 cup chicken broth; 1 can diced tomatoes (undrained); 1 teaspoon dried thyme; 1 teaspoon dried rosemary; 0.5 teaspoon smoked paprika; 1 tablespoon Worcestershire sauce; 1 tablespoon cornstarch (mixed with 2 tablespoons cold water for slurry); 1.25 teaspoon salt; 0.5 teaspoon black pepper (ground); 1 baguette (small)

A comforting and richly flavored stew with tender chicken, potatoes, and vegetables in a savory herb broth, perfect for a cool fall evening, served with crusty bread.

Prep: 20 min
Cook: 1 hr
Total: 1 hr 20 min
Servings: 4.5
Cuisine: American
Difficulty: Medium
Cost: $4.49/serving

Dietary

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

Ingredients

1.5 pound chicken thighs (boneless, skinless, cut into 1-inch pieces)
1 tablespoon olive oil
1 yellow onion (large, chopped)
3 clove garlic (minced)
3 carrots (peeled, sliced)
3 celeries (sliced)
1.5 pound Yukon Gold potatoes (peeled, cut into 1-inch cubes)
4 cup chicken broth
1 can diced tomatoes (undrained)
1 teaspoon dried thyme
1 teaspoon dried rosemary
0.5 teaspoon smoked paprika
1 tablespoon Worcestershire sauce
1 tablespoon cornstarch (mixed with 2 tablespoons cold water for slurry)
1.25 teaspoon salt
0.5 teaspoon black pepper (ground)
1 baguette (small)

Instructions

Pat chicken thighs dry. Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
Heat 1 tablespoon olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add chicken and brown on all sides, about 6-8 minutes. Remove chicken and set aside.
Reduce heat to medium. Add 1 large yellow onion to the pot and cook until softened, about 5 minutes. Stir in 3 cloves minced garlic, 3 large carrots, and 3 stalks celery; cook for another 5 minutes.
Stir in 4 cups chicken broth, 1 can diced tomatoes, 1 teaspoon dried thyme, 1 teaspoon dried rosemary, 1/2 teaspoon smoked paprika, 1 tablespoon Worcestershire sauce, and the remaining 3/4 teaspoon salt and 1/4 teaspoon black pepper. Add 1 1/2 pounds Yukon Gold potatoes to the pot.
Return chicken to the pot. Bring the stew to a boil, then reduce heat to low, cover, and simmer for 40-50 minutes, or until chicken is tender and vegetables are soft.
In a small bowl, whisk together 1 tablespoon cornstarch and 2 tablespoons cold water to form a slurry. Stir the slurry into the simmering stew to thicken, cooking for 2-3 minutes, until desired consistency is reached.
Taste and adjust seasoning if needed. Serve hot with slices of 1 small baguette.

Notes

For a richer flavor, add a splash of dry red wine along with the chicken broth. This stew freezes well for future meals.

Nutrition (per serving)

Calories: 645
Protein: 52 g
Carbohydrates: 65 g
Fat: 19 g
Fiber: 10.5 g
Sodium: 980 mg
Saturated Fat: 5.5 g
Sugar: 10 g
Cholesterol: 185 mg