Hearty one-pot chicken stew: Tender chicken and baby potatoes simmered in a flavorful broth. Easy for busy weeknights. Serve with crusty bread and enjoy a flavorful meal with minimal effort.
1.5poundsboneless/skinless chicken thighscut into bite-sized pieces
4garlic clovesminced
1yellow onionfinely chopped
2medium carrotspeeled thinly sliced
1tspsalt
1tspblack pepper
1tspdried oregano
3tbspall-purpose flour
1.1poundsbaby potatoescut in half
3cupschicken broth
1bay leaf
½cuphalf-and-half
1tbsplemon juice
2tbspchopped parsley
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Instructions
Get your prep done before you start cooking. Cut the chicken thighs into bite-sized pieces, about 1 ½ inch/4 cm thick. Cut the baby potatoes in half. Peel and slice the carrots. Mince the garlic, finely chop the onion and chop the parsley.
Heat oil and butter over medium high in a large heavy bottomed pot, add chicken and place in a single layer. Sear undisturbed for 3 minutes, then stir for 1 minute. Remove chicken before it's cooked through, we will finish it later while simmering in broth. Transfer to a clean bowl.
Add garlic, onion and carrots. Cook for 2 minutes over medium. Stir in salt, pepper and oregano. Next add flour and stir until fully incorporated. Add potatoes and chicken, then pour in broth and add the bay leaf. Bring to a boil, reduce heat to medium low and simmer for 20 minutes, or until the potatoes are tender.
When ready, add half-and-half and simmer for 5 minutes more. Finish off with lemon juice and parsley. Taste and add any additional seasonings. Enjoy!