Chicken Stew
Ingredients
-
1
tablespoon
olive oil
-
2
pounds
boneless skinless chicken thighs, cut into 1 ½ inch pieces
-
to taste
salt and pepper
-
1
onion
diced
-
3
carrots
halved and sliced into ¾ inch chunks
-
½
cup
celery, sliced
-
2
teaspoons
minced garlic
-
¼
cup
butter
-
¼
cup
flour
-
5
cups
chicken broth
-
¾
pound
small yellow potatoes, halved or quartered
-
1
teaspoon
dried Italian seasoning
-
3
sprigs
fresh thyme
-
1
bay leaf
-
½
cup
frozen peas
-
½
cup
frozen cut green beans
-
2
tablespoons
chopped parsley
Instructions
- Heat olive oil in a large pot over medium-high heat and season chicken with salt and pepper.
- Cook the chicken until golden brown, about 4-5 minutes on each side, then remove and keep warm.
- Add onions, carrots, and celery to the pot and cook until softened, about 4-5 minutes.
- Add garlic and cook for an additional 30 seconds, then remove vegetables from the pot.
- Melt butter in the pot, add flour, and whisk until combined, cooking for 1 minute.
- Slowly pour in the broth while whisking, then add chicken and vegetables back to the pot along with potatoes, Italian seasoning, thyme, and bay leaf.
- Season with salt and pepper, bring to a simmer, and cook for 30 minutes or until potatoes are tender.
- Stir in frozen peas and green beans and cook for another 5 minutes.
- Remove bay leaf and thyme sprigs, sprinkle with parsley, and serve.
Nutrition Facts (estimated)
Servings
6
Calories
356
Total fat
15g
Total carbohydrates
19g
Total protein
36g
Sodium
995mg
Cholesterol
117mg
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