Chicken Stew
Ingredients
The chicken and oil
-
2
lb
Boneless skinless chicken breasts (or thighs)
-
2
tbsp
Olive oil
The vegetables
-
2 ½
cups
Yukon gold potatoes (cut into 1-inch chunks)
-
1
small
Yellow onion (diced)
-
1
cup
Carrots (sliced into ½ inch chunks)
-
1
cup
Celery (sliced into ½ inch chunks)
-
2
cloves
Garlic (minced)
-
1
tbsp
Fresh thyme
-
1
tsp
Sea salt
-
½
tsp
Black pepper
-
1
cup
Frozen peas (or fresh)
The broth and optional ingredients
-
2 ½
cups
Chicken broth (reduced sodium)
-
2
medium
Bay leaves (optional)
-
⅓
cup
Heavy cream (optional)
Instructions
- Heat olive oil in a medium Dutch oven over medium-high heat and sear the chicken until golden, then remove it.
- Sauté potatoes, carrots, onion, celery, garlic, thyme, salt, and pepper in the pot until the vegetables start to soften.
- Add the chicken back to the pot along with chicken broth and bay leaves, bring to a boil, then cover and cook until the potatoes are soft.
- Blend 1 cup of potatoes and ½ cup of broth until smooth, then stir back into the pot to thicken the stew.
- If using, add heavy cream and peas, and cook until heated through, adjusting salt and pepper to taste.
Nutrition Facts (estimated)
Servings
6
Calories
342
Total fat
9.3g
Total carbohydrates
26.2g
Total protein
38g
Sodium
mg
Cholesterol
mg
You might also like