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Chicken Thigh Stew

Chicken Thigh Stew Recipe

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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings
Calories: 380
Ingredients Method Notes

Ingredients
  

  • 2 lbs boneless skinless chicken thighs, cut into 2-inch pieces
  • 1 tsp salt, plus more to taste
  • 1/2 tsp black pepper
  • 3 tbsp olive oil, divided
  • 1 large yellow onion, chopped
  • 3 cloves garlic, minced
  • 2 medium carrots, peeled and sliced into 1/2-inch rounds
  • 2 medium Yukon Gold potatoes, peeled and cut into 1-inch cubes
  • 3 tbsp all-purpose flour
  • 4 cups low-sodium chicken broth
  • 1 cup canned diced tomatoes, undrained
  • 1 tsp dried thyme
  • 1 tsp dried rosemary
  • 1 bay leaf
  • 2 tbsp chopped fresh parsley

Method
 

  1. Season the chicken with salt and pepper. Heat 2 tbsp oil in a large pot over medium-high heat and brown the chicken on both sides, then transfer to a plate.
  2. Lower heat to medium, add the remaining 1 tbsp oil, and sauté the onion and carrots until soft, 4 to 5 minutes. Stir in the garlic and cook 1 minute.
  3. Sprinkle in the flour, stir for 1 minute, then slowly pour in the broth while stirring. Add the tomatoes, thyme, rosemary, bay leaf, and return the chicken and any juices. Add the potatoes and bring to a boil.
  4. Reduce heat to low, cover, and simmer for 25 to 30 minutes, until potatoes are fork-tender.
  5. Remove the bay leaf, adjust seasoning, and ladle into bowls. Garnish with parsley and serve.

Notes

The stew tastes even better the next day; let it cool, then refrigerate overnight. Stir in a splash of broth when reheating if it gets too thick.