Chicken Stew with Potatoes and Carrots Recipe

Name: Chicken Stew with Potatoes and Carrots
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 6 servings
Cuisine: American
Ingredients: 2 tablespoons olive oil; 1.5 pounds boneless, skinless chicken thighs, cut into bite-sized pieces; 1 large onion, diced; 3 cloves garlic, minced; 3 medium carrots, peeled and sliced into rounds; 3 medium potatoes, peeled and cubed; 4 cups chicken broth; 1 teaspoon dried thyme; 1 teaspoon dried rosemary; 1 bay leaf; Salt and pepper to taste; 2 tablespoons all-purpose flour (optional, for thickening); 2 tablespoons chopped fresh parsley for garnish

American · Main course · 60 min total

Chicken Stew with Potatoes and Carrots recipe videos

A hearty and comforting chicken stew loaded with tender potatoes and sweet carrots, simmered in a flavorful broth. Perfect for a cozy family dinner.

15
min prep

45
min cook

6
servings

350
kcal/serving

Ingredients

2 tablespoons olive oil
1.5 pounds boneless, skinless chicken thighs, cut into bite-sized pieces
1 large onion, diced
3 cloves garlic, minced
3 medium carrots, peeled and sliced into rounds
3 medium potatoes, peeled and cubed
4 cups chicken broth
1 teaspoon dried thyme
1 teaspoon dried rosemary
1 bay leaf
Salt and pepper to taste
2 tablespoons all-purpose flour (optional, for thickening)
2 tablespoons chopped fresh parsley for garnish

Instructions

Heat olive oil in a large pot or Dutch oven over medium-high heat. Add chicken pieces and cook until browned on all sides, about 5-7 minutes. Remove chicken and set aside.
In the same pot, add onion and cook until softened, about 3 minutes. Add garlic and cook for 1 minute more.
Add carrots and potatoes, stirring to combine. Cook for 2 minutes.
Pour in chicken broth, scraping up any browned bits from the bottom. Add thyme, rosemary, bay leaf, salt, and pepper. Return chicken to the pot.
Bring to a boil, then reduce heat to low, cover, and simmer for 30-35 minutes, until vegetables are tender and chicken is cooked through.
If desired, thicken the stew: In a small bowl, whisk flour with 2 tablespoons cold water until smooth. Stir into the stew and cook for 2-3 minutes until slightly thickened.
Remove bay leaf. Adjust seasoning with salt and pepper. Serve hot, garnished with fresh parsley.

Tips

For a richer flavor, use chicken thighs with skin and bone, then remove skin and bones before serving.
Add a cup of frozen peas or green beans in the last 5 minutes of cooking for extra color and nutrition.
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or microwave.

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