Country Chicken Stew
Savor the comforting, homestyle flavors of this hearty Country Chicken Stew, a one-pot wonder that's perfect for chilly nights or cozy family dinners. Tender, golden-browned chicken thighs are simmered to perfection in a fragrant broth infused with aromatic thyme, rosemary, and a bay leaf. Packed with nutrient-rich vegetables like carrots, celery, baby potatoes, and sweet, vibrant peas, this stew is both nourishing and satisfying. A touch of flour creates a luscious, velvety broth that clings to every bite. Ready in just over an hour, this rustic dish is ideal for feeding a crowd and pairs beautifully with crusty bread or fluffy rice to soak up every last drop. If you're craving a classic dinner that's bursting with flavor and made with simple, wholesome ingredients, this Country Chicken Stew will hit the spot!
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Recipe Information
Ingredients
- 6 pieces chicken thighs
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 3 cloves garlic cloves, minced
- 3 medium carrots, peeled and sliced
- 2 medium celery stalks, chopped
- 12 small baby potatoes, halved
- 4 cups chicken stock
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 leaf bay leaf
- 1 cup frozen peas
- 2 tablespoons all-purpose flour
- 2 tablespoons water
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped
Instructions
Heat 2 tablespoons of olive oil in a large pot or Dutch oven over medium-high heat.
Season the chicken thighs with salt and black pepper. Add them to the pot and sear each side until golden brown, about 3-4 minutes per side. Remove chicken and set aside.
In the same pot, add the diced onion and cook until soft and translucent, about 5 minutes.
Add the minced garlic and cook for another 30 seconds until fragrant.
Stir in the carrots, celery, and baby potatoes, cooking for 3-4 minutes.
Pour in the chicken stock, then add dried thyme, dried rosemary, and the bay leaf. Stir to combine.
Return the seared chicken thighs to the pot. Bring the stew to a boil, then reduce the heat to low and cover. Simmer for 30 minutes, stirring occasionally.
After 30 minutes, remove the bay leaf and stir in the frozen peas.
In a small bowl, whisk together the all-purpose flour and water to create a slurry. Slowly stir this into the stew to thicken the broth.
Simmer uncovered for another 5-7 minutes until the stew thickens to your desired consistency.
Taste and adjust seasonings as needed, adding more salt or pepper to taste.
Garnish with chopped fresh parsley before serving.
Serve hot with crusty bread or over cooked rice if desired.
Nutrition Facts
Calories |
418 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.1 g | 23% | |
| Saturated Fat | 3.6 g | 18% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 119 mg | 40% | |
| Sodium | 517 mg | 22% | |
| Total Carbohydrate | 24.9 g | 9% | |
| Dietary Fiber | 4.7 g | 17% | |
| Total Sugars | 5.7 g | ||
| Protein | 38.3 g | 77% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 71 mg | 5% | |
| Iron | 3.6 mg | 20% | |
| Potassium | 778 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
