Description
A hearty stovetop dish combining tender chicken thighs with a medley of vegetables in a creamy broth.
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
- 1 package poultry blend fresh herbs or approx. 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
- 2 cups frozen peas
- 1/2 lemon, juiced
Instructions
- Season the diced chicken thighs with garlic powder, salt, and pepper.
- Melt 2 tablespoons of butter in a large pot over medium heat. Add the chicken and brown for 2-3 minutes per side until golden brown, then set aside.
- Melt the remaining butter in the same pot. Add the celery, onions, carrots, and potatoes. Season with salt and pepper, cooking until the vegetables are softened and the onions turn glossy.
- Deglaze the pot with white wine, scraping the bottom to release any browned bits, and simmer until the wine has reduced by half.
- Add the tied fresh herbs, halved garlic, bay leaves, and chicken stock to the pot, then return the browned chicken. Bring to a boil, then lower the heat and let it simmer gently for 20-25 minutes.
- Remove the herbs and garlic once the chicken is fully cooked. Create a slurry by mixing rice flour and heavy cream, then gradually stir this mixture into the stew and simmer until it thickens slightly.
- Stir in the frozen peas and lemon juice, adjusting the seasoning to taste. Serve with crusty bread and a side salad.
Notes
Store leftovers in an airtight container in the fridge for up to 3 days. For longer storage, freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 30 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: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 120mg