Description
A hearty one-pot creamy chicken stew filled with tender chicken and vegetables, perfect for cold nights.
Ingredients
Scale
- 2 pounds boneless, skinless chicken thighs, diced into 1 inch pieces
- 1 teaspoon garlic powder
- Kosher salt and ground black pepper, to season
- 4 tablespoons unsalted butter, divided
- 2 stalks celery, finely sliced
- 2 medium yellow onions, diced
- 4 medium carrots, peeled and diced into 1/2 inch pieces
- 1 1/2 pounds baby gold potatoes, halved or quartered
- 1 cup dry, unoaked white wine
- One 0.75 ounce package poultry blend fresh herbs (or approximately 2 sprigs fresh rosemary, 2 sprigs fresh sage, and 10 to 12 sprigs fresh thyme)
- 1 head garlic, halved crosswise
- 2 dried bay leaves
- 4 cups low sodium chicken stock or broth
- 1 cup heavy cream
- 1/2 cup rice flour (can substitute all-purpose flour)
- 2 cups frozen peas
- 1/2 lemon, juiced
Instructions
- Season the diced chicken thighs with garlic powder, salt, and pepper. In a large pot over medium-high heat, melt 2 tablespoons of butter. Add the chicken and cook until browned, about 5-7 minutes, then transfer to a plate.
- In the same pot, melt the remaining butter and add the celery, onions, carrots, and potatoes. Cook for 5-7 minutes until softened; the onions will turn glossy and fragrant.
- Pour in the white wine, scraping up the browned bits from the bottom of the pot, and simmer for 2-3 minutes, letting the alcohol cook off.
- Add the herbs, garlic, bay leaves, and chicken stock, nestling the browned chicken back into the pot. Bring to a boil, then reduce the heat, cover partially, and simmer for 20-25 minutes until the vegetables are tender.
- Remove the herbs and bay leaves. Make a slurry with the rice flour and cream, then stir into the stew and simmer for another 3-5 minutes until the stew thickens slightly.
- Stir in the frozen peas and lemon juice, adjusting the seasoning to your preference. Let cool slightly before serving.
Notes
The quality of your ingredients, particularly the chicken and herbs, can enhance the stew’s overall outcome. This stew provides a fulfilling meal with balanced nutrition.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 4g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 90mg