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It's that time of year for comfort food and this dish is so hearty and delicious with chicken, potatoes and veggies simmered in seasoned chicken and vegetable broths.
Helpful Products To Make This Recipe
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
4 tablespoons all-purpose flour, divided
2 Tbsp butter
1 Tbsp olive oil
1 yellow onion, diced
3 ribs celery, diced
1/2 pound carrots, sliced
4 cloves garlic, minced
1-1/2 pounds baby potatoes, diced
1 teaspoon dried parsley
1/2 teaspoon dried thyme
1/2 teaspoon dried rosemary
1/2 teaspoon dried sage
1/4 teaspoon freshly cracked black pepper
2 cups chicken broth
2 cups vegetable broth
1 tablespoon chopped fresh parsley, optional
Coat chicken pieces with 2 tablespoons of flour and toss until chicken is evenly coated.
In a heavy bottomed pot or dutch oven, heat butter and olive oil over medium-high heat until they’re hot and sizzling. Add the chicken to the pot and allow to brown on all sides (avoid touching until bottom of pieces are browned. The chicken doesn’t need to be cooked through at this point, just browned.) When chicken is browned and there’s a nice brown layer of flour on the bottom of the pot, remove chicken to a bowl with a slotted spoon.
Reduce heat to medium and add the onion, celery, and carrots to the pot and saute until the vegetables are softened, about 5 minutes. Add the garlic and saute for 30 seconds or until fragrant. Using the liquid released by the vegetables, scrape up any browned bits off the bottom of the pot.
Keep the vegetables in the pot and add remaining 2 tablespoons flour to the pot and continue to saute for about two minutes until the flour begins to coat the bottom of the pot again. Return the chicken to the pot, along with the potatoes, parsley, thyme, rosemary, sage, pepper, chicken broth and vegetable broth. Stir to combine and allow any flour at the bottom of the pot to dissolve.
Cover the pot with a lid and allow it to come to a boil. Once it comes to a boil, remove the lid and lower the heat to medium-low. Let the stew simmer, without the lid, and stirring occasionally, for about 30 minutes or until the chicken is cooked through, the potatoes are tender and the broth has thickened. Taste the stew and add salt if needed. Garnish with parsley, if desired and serve hot.
Serving: 1.5 cups / Calories: 355 kcal / Carbohydrates: 32 grams / Protein: 30 grams / Fat: 12 grams / Sodium: 802 milligrams / Fiber: 4 grams
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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