Linda's Chicken Stew

Cozy up with a bowl of *Linda's Chicken Stew,* a hearty, soul-warming dish that's perfect for chilly nights or comforting weeknight dinners. This recipe features tender, bite-sized pieces of golden-seared chicken thighs simmered with a medley of colorful vegetables, including carrots, celery, golden potatoes, and sweet peas, all in a rich, herb-infused chicken broth. A hint of paprika and dried rosemary adds depth and warmth, while an optional flour slurry ensures the stew is velvety and satisfying. Ready in just over an hour, this one-pot dish is both simple to prepare and packed with flavor, making it an ideal meal for the whole family. Serve it with crusty bread or buttery biscuits to soak up every last drop of this savory, comforting creation.

Nutriscore Rating: 74/100

Prep Time:20 mins

Cook Time:50 mins

Total Time:70 mins

Servings: 6

Ingredients

• 1.5 pounds boneless, skinless chicken thighs
• 2 tablespoons olive oil
• 1 medium yellow onion, diced
• 3 garlic cloves, minced
• 3 medium carrots, peeled and sliced into rounds
• 2 stalks celery stalks, chopped
• 4 medium golden potatoes, diced into cubes
• 6 cups chicken broth
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1 teaspoon paprika
• 2 bay leaves
• 1 cup frozen peas
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 2 tablespoons all-purpose flour (optional, for thickening)
• 3 tablespoons water (optional, for mixing the flour)

Directions

Step 1

Pat the chicken thighs dry with paper towels and cut them into bite-sized pieces. Season lightly with salt and pepper.

Step 2

Heat olive oil in a large Dutch oven or stockpot over medium-high heat. Add the chicken pieces and sear them for 4-5 minutes until they are golden brown on all sides. Remove the chicken and set it aside.

Step 3

In the same pot, add the diced onion and cook for 2-3 minutes until softened. Add the minced garlic and cook for an additional 30 seconds until fragrant.

Step 4

Add the carrots, celery, and potatoes to the pot. Stir well and cook for 3-4 minutes to combine the flavors.

Step 5

Return the chicken to the pot and pour in the chicken broth. Add the dried thyme, dried rosemary, paprika, bay leaves, salt, and black pepper. Stir to combine.

Step 6

Bring the stew to a boil, then reduce the heat to low. Cover the pot with a lid and let simmer for 30 minutes or until the potatoes are tender and the chicken is cooked through.

Step 7

If you prefer a thicker stew, whisk the flour and water together in a small bowl to create a slurry. Slowly pour the slurry into the stew while stirring to prevent lumps. Cook for an additional 5 minutes to thicken.

Step 8

Stir in the frozen peas and let them cook for 2-3 minutes until warmed through. Adjust seasoning with more salt and pepper if needed.

Step 9

Remove the bay leaves before serving. Ladle the stew into bowls and enjoy warm with crusty bread or biscuits on the side.

Nutrition Facts

Serving size	(3329.4g)

Amount per serving	% Daily Value*
Calories	2548.5

Total Fat 105.2g	0%
Saturated Fat 25.1g	0%
Polyunsaturated Fat 2.7g
Cholesterol 850.5mg	0%
Sodium 6510.3mg	0%
Total Carbohydrate 178.1g	0%
Dietary Fiber 26.1g	0%
Total Sugars 29.7g
Protein 223.0g	0%

Vitamin D 47.6IU	0%
Calcium 436.4mg	0%
Iron 19.4mg	0%
Potassium 6712.6mg	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: 37.1%

Protein: 35.0%

Carbs: 27.9%