Creamy Chicken Stew

Dive into a bowl of comfort with this Creamy Chicken Stew, a hearty and satisfying dish that's perfect for cozy evenings. Tender, shredded chicken thighs are simmered alongside wholesome vegetables like carrots, celery, and potatoes in a rich and velvety broth infused with aromatic thyme and rosemary. A splash of heavy cream adds luxurious texture, while pops of sweet peas bring vibrant color and freshness. This one-pot wonder is easy to make, taking just 15 minutes of prep and 40 minutes of cook time, making it ideal for busy weeknights or leisurely weekend dinners. Pair it with crusty bread or warm biscuits to soak up every creamy, flavorful bite! A true crowd-pleaser, this stew is sure to become a family favorite.

Nutriscore Rating: 74/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 6

Ingredients

• 2 tablespoons olive oil
• 1.5 pounds boneless, skinless chicken thighs
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 1 medium yellow onion, diced
• 3 medium carrots, peeled and sliced
• 2 medium celery stalks, chopped
• 3 cloves garlic cloves, minced
• 3 tablespoons all-purpose flour
• 4 cups chicken broth
• 1 teaspoon dried thyme
• 0.5 teaspoon dried rosemary
• 2 large russet potatoes, peeled and cubed
• 1 cup frozen peas
• 0.75 cup heavy cream
• 2 tablespoons fresh parsley, chopped (optional)

Directions

Step 1

Heat the olive oil in a large pot or Dutch oven over medium heat.

Step 2

Season the chicken thighs with salt and black pepper. Add them to the pot and cook for 3-4 minutes per side, until lightly browned. Remove the chicken from the pot and set aside.

Step 3

In the same pot, add the diced onion, carrots, and celery. Sauté for 4-5 minutes, or until the vegetables are softened.

Step 4

Add the minced garlic and cook for 1 minute until fragrant.

Step 5

Sprinkle the flour over the vegetables and stir constantly for 1-2 minutes to coat the vegetables and eliminate the raw flour taste.

Step 6

Slowly pour in the chicken broth, stirring as you go to avoid lumps.

Step 7

Add the dried thyme, dried rosemary, and cubed potatoes. Return the chicken thighs to the pot.

Step 8

Bring the mixture to a boil, then reduce the heat to low and simmer for 25-30 minutes, or until the chicken is tender and cooked through and the potatoes are easily pierced with a fork.

Step 9

Remove the chicken thighs from the pot and shred them into bite-sized pieces using two forks. Return the shredded chicken to the pot.

Step 10

Stir in the frozen peas and heavy cream. Simmer for an additional 5 minutes, or until the peas are heated through and the stew is creamy.

Step 11

Taste and adjust seasoning as needed with additional salt and black pepper.

Step 12

Garnish with fresh parsley, if desired, and serve warm with crusty bread or biscuits.

Nutrition Facts

Serving size	(2991.1g)

Amount per serving	% Daily Value*
Calories	3131.8

Total Fat 164.9g	0%
Saturated Fat 61.1g	0%
Polyunsaturated Fat 2.7g
Cholesterol 1030.5mg	0%
Sodium 5439.9mg	0%
Total Carbohydrate 179.9g	0%
Dietary Fiber 25.3g	0%
Total Sugars 28.4g
Protein 217.0g	0%

Vitamin D 47.6IU	0%
Calcium 428.2mg	0%
Iron 18.5mg	0%
Potassium 6271.6mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 48.3%

Protein: 28.3%

Carbs: 23.4%