Description

Savor the flavors of this One-Pot Creamy Chicken & Potato Stew, where tender chicken thighs, fresh vegetables, and a creamy broth come together. This dish is ideal for quick dinners, offering a comforting meal using simple ingredients anyone can enjoy!

Ingredients

Scale

2 pounds boneless, skinless chicken thighs, cut into 1-inch chunks
kosher salt and freshly ground black pepper, to taste
2 tablespoons olive oil
1 medium sweet onion, diced
3 carrots, peeled and diced
2 ribs celery, diced
3 cloves garlic, minced
3 tablespoons all-purpose flour
1 tablespoon tomato paste
½ cup dry white wine
2 ½ cups chicken stock
4 sprigs fresh thyme
2 bay leaves
1 pound red potatoes, cut into 3/4-inch chunks
2 tablespoons chopped fresh parsley leaves

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Instructions

Season the chicken with salt and pepper.
Heat olive oil in a large pot over medium heat. Add chicken in batches, cooking until browned for about 6-8 minutes, then set aside.
Add the onion, carrots, and celery to the pot. Cook while stirring for 3-4 minutes until soft.
Add garlic and stir until fragrant, about 1 minute.
Whisk in flour and tomato paste, cooking for about 1 minute until slightly brown.
Pour in white wine, scraping up any bits from the pot.
Add chicken stock, thyme, bay leaves, and the browned chicken. Bring to a boil, then reduce the heat and simmer for about 20 minutes, until the chicken is tender.
Add potatoes and simmer for an additional 15 minutes until just tender and the stew thickens. Discard thyme sprigs and bay leaves. Stir in parsley and season to taste with salt and pepper.
Serve immediately.

Notes

Feel free to add other vegetables such as peas or green beans for extra nutrients.
For added richness, a splash of cream can be stirred in just before serving.

Nutrition

Serving Size: 1 serving
Calories: 400
Sugar: 3g
Sodium: 600mg
Fat: 15g
Saturated Fat: 3g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 4g
Protein: 30g
Cholesterol: 90mg