Chicken Stew
Ingredients
-
1½
lbs
boneless skinless chicken thighs
-
1
Tbsp
olive oil
-
1½
cups
diced yellow onion
-
1
cup
diced celery
-
1
cup
diced carrots
-
1½
Tbsp
minced garlic
-
4½
cups
low-sodium chicken broth
-
1
lb
baby red potatoes, quartered
-
2
tsp
minced fresh rosemary
-
2
tsp
minced fresh thyme
-
to taste
salt and freshly ground black pepper
-
6
oz
mushrooms, sliced
-
2
Tbsp
butter
-
2
Tbsp
flour
-
3
Tbsp
minced fresh parsley
Instructions
- Heat olive oil in a large pot and cook the chicken for 6 minutes, then transfer to a plate.
- Reduce heat and sauté onions, carrots, and celery for 5 minutes, then add garlic and sauté for 1 more minute.
- Pour in 3½ cups of chicken broth, add potatoes, rosemary, thyme, and season with salt and pepper.
- Bring to a boil, then add mushrooms and the cooked chicken.
- Cover and simmer until potatoes are tender, about 25 minutes.
- In a separate saucepan, melt butter and whisk in flour, cooking for 1 minute.
- Gradually add the remaining 1 cup of chicken broth, stirring until thickened.
- Combine the thickened mixture with the stew and stir in parsley before serving.
Nutrition Facts (estimated)
Servings
4
Calories
476
Total fat
18g
Total carbohydrates
36g
Total protein
36g
Sodium
351mg
Cholesterol
176mg
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