Description
A wholesome and comforting American-style stew that brings together tender chicken thighs and hearty root vegetables in a velvety, herb-infused creamy broth. This one-pot meal is designed to be nutrient-dense, simple to prepare, and perfect for busy weeknights when you want a restaurant-quality dinner with minimal cleanup.
Ingredients
2 pounds boneless skinless chicken thighs (cut into large, bite-sized pieces)
1-2 tablespoons olive oil
5 tablespoons all-purpose flour (divided)
1 large onion (finely chopped)
3-4 cloves garlic (minced)
3 ribs celery (chopped)
2 carrots (chopped)
1 ½ pounds small gold potatoes (halved)
5 cups chicken broth
½ teaspoon dried thyme
½ teaspoon dried rosemary
½ teaspoon dried sage
Salt and pepper (to taste)
1 cup frozen peas
½ cup heavy cream
Fresh parsley (chopped for garnish)
Instructions
Warm a large Dutch oven over medium-high heat with olive oil.
Coat chicken pieces in 3 tablespoons of flour, salt, and pepper, then sear in the pot until golden; remove and set aside.
Sauté the onion, celery, and carrots in the same pot until softened, then add garlic and cook for one minute.
Stir in the remaining 2 tablespoons of flour and cook for one minute to create a roux.
Slowly stir in the chicken broth, deglazing the bottom of the pot to release any browned bits.
Return the chicken to the pot and add potatoes, thyme, rosemary, and sage.
Bring to a simmer, then cover and cook for 20-25 minutes until potatoes and chicken are tender.
Stir in the heavy cream and frozen peas, cooking for an additional 2-3 minutes until heated through.
Garnish with fresh parsley before serving.
Notes
Store leftovers in an airtight container for up to 3 days in the refrigerator. To reheat, add a splash of broth as the stew may thicken while sitting in the fridge.