One Pot Chicken Stew
This One Pot Chicken Stew utilizes a quick braising technique to ensure tender chicken and is ready in just 50 minutes!
Ingredients
Main Ingredients
- 1 pound Boneless, Skinless Chicken Thighs Provides juicy, tender meat. Can substitute with chicken breasts for a leaner option.
- 2 tablespoons Olive Oil Adds richness and flavor. Can substitute with canola oil for a neutral taste.
- 1 medium Sweet Onion Brings sweetness to balance flavors. Can substitute with yellow onion for similar taste.
- 2 medium Carrots Deliver texture and earthiness. Can substitute with parsnips for a twist.
- 2 stalks Celery Deliver texture and earthiness. Can substitute with parsnips for a twist.
- 1 cup Dry White Wine Enhances flavor depth. Can substitute with chicken broth for a non-alcoholic option.
- 4 cups Chicken Stock Keeps the stew savory and hearty. Can substitute with vegetable broth for a lighter flavor.
- 1 tablespoon Flour Used for thickening the stew.
- 2 tablespoons Tomato Paste Adds richness.
- 1 teaspoon Thyme For added flavor.
- 2 bay leaves Bay Leaves For added flavor.
- 2 medium Potatoes Simmers to add heartiness.
- 1 tablespoon Parsley For garnish.
Instructions
Preparation
- Season the chicken with 1 teaspoon salt and 1/2 teaspoon pepper.
- Heat olive oil in a large stockpot over medium heat. Add the chicken, cooking until evenly browned, about 6-8 minutes; set aside.
- Add onion, carrots, and celery. Cook, stirring until tender, about 3-4 minutes.
- Stir in garlic and cook until fragrant, about 1 minute.
- Whisk in flour and tomato paste until lightly browned, about 1 minute.
Cooking
- Add wine, scraping up any browned bits from the bottom of the pot.
- Pour in chicken stock, thyme, and bay leaves; add the chicken back in. Bring to a boil and then simmer until chicken is tender, about 20 minutes.
- Stir in potatoes; simmer until potatoes are just tender and stew thickens, about 15 minutes. Discard thyme sprigs and bay leaves.
- Stir in parsley; season with salt and pepper, to taste.
- Serve immediately.
Notes
For texture preservation, avoid overcrowding the pot while browning chicken. To balance flavor, adjust acidity by adding a splash of vinegar or lemon juice before serving. Prep ingredients the night before for make-ahead logic.
