Easy Chicken Stew

Juicy chicken braised in a rich thyme-scented gravy is comfort food in a bowl served with creamy mashed potatoes or crusty bread to mop up the sauce.

📝 Ingredients

• 2 lb (1kg) boneless skinless chicken thighs (cubed )
• 1 tsp salt
• 1/2 tsp pepper
• 2 tbsp olive oil
• 1 onion (finely chopped)
• 2 carrots (finely chopped)
• 2 celery sticks (finely chopped )
• 4 garlic cloves (crushed)
• 1 bay leaf
• 4 sprigs fresh thyme
• 2 tbsp flour
• 1 cup white wine
• 2 cups chicken stock
• 2 large potatoes (peeled and chopped into bite-size pieces)
• salt and pepper (to taste)

👨‍🍳 Instructions

1. 1Cut the chicken into bite-size pieces then season generously with salt and black pepper.
2. 2In a large Dutch oven or pot set over medium heat, add a splash of olive oil.
3. 3Brown the chicken in batches until golden brown on both sides then remove from the pan and set aside.
4. 4Add the onion, carrot and celery to the pan and sauté until golden brown and soft.
5. 5Add the garlic and cook for another 30 seconds.
6. 6Add the flour and stir into the vegetables.
7. 7Pour in the wine and deglaze the pan then add the chicken back in and pour in the chicken stock.
8. 8Add the thyme, bay leaf and the potatoes. Season with salt and pepper.
9. 9Reduce the heat and allow to simmer, partially covered, for 20 minutes until the chicken is tender and the vegetables are cooked.
10. 10Taste and adjust seasoning if necessary, scatter over fresh parsley or thyme, then serve.