Creamy Chicken Thigh Stew

Creamy Chicken Stew is the perfect one pot meal for cold weather months, made with chicken thighs, fresh vegetables, chicken broth, and a splash of half-and-half for that rich and creamy broth.

📝 Ingredients

• 1 1/2 lbs. boneless, skinless, chicken thighs, cut into 2-inch chunks
• 2 Tbsp. avocado oil
• 3 Tbsp. unsalted butter
• 1 medium onion, chopped, about 2 cups
• 2 medium carrots, thinly sliced, about 1 cup
• 2-3 ribs celery, thinly sliced, about 1/2 cup
• 4 cloves garlic, thinly sliced
• 1/2 tsp. dried oregano
• 1/2 tsp. dried thyme
• 1/2 cup dry white wine, such as Pinot Grigio
• 1/4 cup all-purpose flour
• 2 1/2 cups chicken broth
• 12 oz. Yukon gold potatoes, peeled and cut into 1/2-inch dice
• 2 bay leaves
• 1/4 cup half and half
• 2 Tbsp. fresh chopped parsley
• Kosher salt and fresh black pepper

👨‍🍳 Instructions

1. 1On a flat large work surface, such as a cutting board, season chicken thighs liberally on both sides with salt and pepper.
2. 2Heat oil in a dutch oven over medium-high heat. Cook chicken in batches until golden brown, about 4-5 minutes, turning once. Remove to a plate.
3. 3In the same dutch oven, melt butter. Add onions, carrots, and celery with a pinch of salt. Cook until softened, about 5-7 minutes, stirring occasionally. Stir in garlic, oregano, and thyme, and cook until fragrant, about 30 seconds, while stirring constantly.
4. 4Stir in wine and cook for about 2 minutes or until reduced by half, while scraping the bottom to release browned bits. Sprinkle the flour and stir until absorbed.
5. 5Add chicken broth, potatoes, bay leaves, and chicken. Season with salt and pepper, to taste. Bring to a boil. Reduce heat to a medium-low and simmer, partially covered, for 20 minutes or until potatoes are tender and stew thickened, stirring occasionally.
6. 6Discard bay leaves. Add half and half and simmer for a minute longer. Taste for salt and pepper. Stir in parsley.