Description
This comforting Chicken Stew features tender boneless chicken breasts simmered with baby potatoes, carrots, celery, and aromatic herbs in a flavorful broth. A hearty and nourishing dish perfect for a cozy family meal, it combines simple ingredients to create a rich, homestyle stew with a velvety texture thanks to a flour-based roux.
Ingredients
Protein
- 1 ½ pounds boneless, skinless chicken breasts
Vegetables
- 1 medium yellow onion, chopped
- 4 medium carrots, sliced into rounds
- 3 ribs celery, chopped
- 4 cloves garlic, minced
- 1 pound baby potatoes, halved
Liquids & Fats
- 1 tablespoon olive oil
- 2 tablespoons unsalted butter
- 3 ½ cups low sodium chicken broth
Seasonings & Spices
- Salt and pepper, to taste
- 3 tablespoons all-purpose flour
- 1 teaspoon Italian seasoning
- 1 teaspoon dried thyme
- ½ teaspoon dried rosemary
- 2 bay leaves
- ½ teaspoon salt
- ½ teaspoon black pepper
Garnish
- Chopped fresh parsley (optional)
Instructions
- Brown the Chicken: Heat olive oil in a large Dutch oven or heavy pot over medium heat. Pat chicken breasts dry and season with salt and pepper. When the pot is hot, add the chicken and brown on both sides. Remove chicken to a plate; it will not be fully cooked yet.
- Sauté the Vegetables: Add butter to the same pot and melt. Add chopped onion, sliced carrots, and chopped celery. Cook, stirring occasionally, until vegetables soften and bits of brown stick to the pot, about 5 minutes.
- Add Garlic and Flour: Stir in minced garlic and cook for 30 seconds. Sprinkle in flour and stir to combine well, cooking briefly to remove raw flour taste.
- Deglaze and Combine Ingredients: Slowly stir in chicken broth to deglaze the pot. Add halved baby potatoes, Italian seasoning, thyme, rosemary, bay leaves, salt, and black pepper. Return the browned chicken and any accumulated juices back into the pot, submerging the chicken into the broth and vegetables.
- Simmer the Stew: Bring the stew to a low simmer. Cover the pot and simmer gently, adjusting heat as needed, until the chicken reaches an internal temperature of 165°F and vegetables are tender, approximately 20-25 minutes.
- Shred the Chicken: Remove chicken from the pot and transfer to a bowl or cutting board. When cool enough to handle, shred the chicken with forks and stir it back into the stew to combine.
- Finish and Serve: Remove and discard bay leaves. Serve the chicken stew hot, garnished with chopped fresh parsley if desired.
Notes
- For a thicker stew, you can add an extra tablespoon of flour when adding garlic and cook it slightly longer before adding broth.
- Baby potatoes are preferred as they cook evenly; alternatively, use diced regular potatoes.
- Ensure to brown the chicken well for enhanced flavor but avoid cooking it through at this stage since it will finish cooking during simmering.
- Use low sodium chicken broth to control salt content.
- This stew can be stored in an airtight container in the refrigerator for up to 3 days.
- Reheat gently on the stovetop to maintain texture and flavor.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup/Stew
- Method: Stovetop
- Cuisine: American