Chicken Stew

This Chicken Stew is thick and hearty, filled with potatoes, vegetables and chicken in a flavorful herby broth. Serve it with some crusty bread and a simple green salad for an easy, satisfying dinner.

📝 Ingredients

• 1 tablespoon olive oil
• 1 1/2 pounds boneless, skinless chicken breasts
• salt and pepper (to season the chicken)
• 2 tablespoons unsalted butter
• 1 medium yellow onion (chopped)
• 4 medium carrots (sliced into rounds)
• 3 ribs celery (chopped)
• 4 cloves garlic (minced)
• 3 tablespoons all-purpose flour
• 3 1/2 cups low sodium chicken broth
• 1 pound baby potatoes (halved)
• 1 teaspoon Italian seasoning
• 1 teaspoon dried thyme
• 1/2 teaspoon dried rosemary
• 2 bay leaves
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• chopped fresh parsley (optional, for serving)

👨‍🍳 Instructions

1. 1Heat the olive oil in a large Dutch oven or other heavy pot over medium heat. Pat the chicken dry and season with salt and pepper. Once the pot is hot, add the chicken to the pan and brown on both sides. Then transfer the chicken to a clean plate. (It will not be cooked through yet.)
2. 2Add the butter to the pot. Once melted, add the onion, carrot and celery to the pot and cook until softened, stirring occasionally and scraping up any browned bits from the bottom of the pot, about 5 minutes.
3. 3Add the garlic and flour and cook for 30 seconds, stirring.
4. 4Stir in the chicken broth. Then stir in the potatoes, Italian seasoning, dried thyme, dried rosemary, bay leaves, salt and pepper. Return the chicken and any juices from the plate to the pot. Nestle the chicken down into the broth.
5. 5Bring to a low simmer, then cover the pot and simmer (adjust the heat as needed to maintain a low simmer) until the chicken is cooked through to 165° F and the vegetables are soft, about 20-25 minutes.
6. 6Once chicken is cooked through, remove it to a clean bowl or cutting board. When chicken is cool enough to handle, shred it and stir it back into the stew.
7. 7Remove and discard the bay leaves. Serve stew garnished with chopped fresh parsley if desired.