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Chicken Stew with Root Vegetables Recipe

American · Main course · 80 min total

A hearty and comforting chicken stew loaded with tender root vegetables, perfect for chilly evenings.

Ingredients

• 2 lbs boneless, skinless chicken thighs, cut into 2-inch pieces
• 2 tbsp olive oil
• 1 large onion, diced
• 3 cloves garlic, minced
• 2 carrots, peeled and cut into 1-inch chunks
• 2 parsnips, peeled and cut into 1-inch chunks
• 2 celery stalks, sliced
• 1 lb potatoes, peeled and cut into 1-inch chunks
• 4 cups chicken broth
• 1 cup dry white wine or additional broth
• 2 bay leaves
• 1 tsp dried thyme
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp all-purpose flour mixed with 2 tbsp water (slurry)
• 2 tbsp chopped fresh parsley for garnish

Instructions

1. Heat olive oil in a large pot or Dutch oven over medium-high heat. Brown chicken pieces in batches until golden on all sides, about 5 minutes per batch. Transfer to a plate.
2. Reduce heat to medium. Add onion and cook until softened, about 5 minutes. Add garlic and cook for 1 minute.
3. Stir in carrots, parsnips, celery, and potatoes. Cook for 5 minutes, stirring occasionally.
4. Return chicken to pot. Add chicken broth, wine, bay leaves, thyme, salt, and pepper. Bring to a boil, then reduce heat to low, cover, and simmer for 45 minutes, until vegetables are tender and chicken is cooked through.
5. Remove bay leaves. Stir in flour slurry and cook for 2-3 minutes until stew thickens slightly. Adjust seasoning to taste.
6. Serve hot, garnished with fresh parsley.

Tips

• For a thicker stew, mash some of the potatoes against the side of the pot before adding the slurry.
• Store leftovers in an airtight container in the refrigerator for up to 4 days.
• This stew freezes well for up to 3 months. Thaw overnight in the refrigerator before reheating.

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