Chicken Stew
Comforting, this Chicken Stew is a nice savory dish for weeknight dinners. Served with crusty bread, this hearty one-pot meal is so tasty!
Ingredients
- 2 to 3 tbsp. olive oil tips & tricks
- 1 1/2 lbs. boneless, skinless chicken thighs, trimmed if needed and cut into 1-inch cubes
- ground Himalayan pink salt, to taste
- freshly ground black pepper, to taste
- 1 tbsp. smoked paprika, or as needed
- 2 tbsp. butter
- 2 1/2 cups (about 2 onions) yellow onions, roughly chopped
- 1 1/4 cups (about 2 medium) carrots, roughly chopped
- 1 1/4 cups (about 2 large ribs) celery, roughly chopped tips & tricks
- 1 1/4 cups red peppers, diced
- 4 large cloves garlic, finely chopped
- 1 tbsp. dried rosemary
- 1 tbsp. dried thyme leaves
- 1/4 cup unbleached all-purpose flour
- 4 cups Yukon Gold potatoes, scrubbed and cubed into 1-inch pieces
- 4 cups low-sodium chicken broth
- 2 large bay leaves
- 1/4 tsp. cayenne pepper, or to taste
- 1 cup green beans, cut into pieces and blanched tips & tricks
- 1 cup frozen peas
- 1/2 cup heavy cream
- 2 tbsp. chopped parsley, for garnish tips & tricks
Directions
- In a Dutch oven over medium heat, add oil and when hot, add chicken pieces and generously season with salt, pepper and smoked paprika.
- Toss until no longer pink, about 5 minutes. If the meat sticks at the bottom of the pot, add a little oil.
- Using a slotted spoon, transfer the chicken to a bowl and set aside.
- Add butter and when melted, add onions, carrot and celery; cook for 7 minutes.
- Add red peppers and sauté for 2 minutes.
- Add garlic, rosemary and thyme; sauté for 30 seconds. Add flour, stir to coat and cook for 2 minutes, stirring constantly.
- Add potatoes, broth and return chicken pieces including any accumulated juices. Stir well, add bay leaves, increase the heat to high and bring to a boil.
- When it gets there, cover and reduce heat back to medium. Simmer for 15 minutes, stirring occasionally.
- The last 5 minutes, remove the lid and add cayenne pepper. Stir and cook for the remaining time, uncovered.
- Add blanched green beans and frozen peas. Bring the mixture back to a simmer and cook for 8 minutes, uncovered.
- Stir in heavy cream and when it starts simmering again, set the timer for 2 minutes.
- When time is up, taste and adjust seasonings if needed. Serve in warm bowls and sprinkle on chopped parsley.