Creamy Chicken Stew
Dive into a bowl of comfort with this Creamy Chicken Stew, a hearty and satisfying dish that's perfect for cozy evenings. Tender, shredded chicken thighs are simmered alongside wholesome vegetables like carrots, celery, and potatoes in a rich and velvety broth infused with aromatic thyme and rosemary. A splash of heavy cream adds luxurious texture, while pops of sweet peas bring vibrant color and freshness. This one-pot wonder is easy to make, taking just 15 minutes of prep and 40 minutes of cook time, making it ideal for busy weeknights or leisurely weekend dinners. Pair it with crusty bread or warm biscuits to soak up every creamy, flavorful bite! A true crowd-pleaser, this stew is sure to become a family favorite.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1.5 pounds boneless, skinless chicken thighs
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 medium yellow onion, diced
- 3 medium carrots, peeled and sliced
- 2 medium celery stalks, chopped
- 3 cloves garlic cloves, minced
- 3 tablespoons all-purpose flour
- 4 cups chicken broth
- 1 teaspoon dried thyme
- 0.5 teaspoon dried rosemary
- 2 large russet potatoes, peeled and cubed
- 1 cup frozen peas
- 0.75 cup heavy cream
- 2 tablespoons fresh parsley, chopped (optional)
Instructions
Heat the olive oil in a large pot or Dutch oven over medium heat.
Season the chicken thighs with salt and black pepper. Add them to the pot and cook for 3-4 minutes per side, until lightly browned. Remove the chicken from the pot and set aside.
In the same pot, add the diced onion, carrots, and celery. Sauté for 4-5 minutes, or until the vegetables are softened.
Add the minced garlic and cook for 1 minute until fragrant.
Sprinkle the flour over the vegetables and stir constantly for 1-2 minutes to coat the vegetables and eliminate the raw flour taste.
Slowly pour in the chicken broth, stirring as you go to avoid lumps.
Add the dried thyme, dried rosemary, and cubed potatoes. Return the chicken thighs to the pot.
Bring the mixture to a boil, then reduce the heat to low and simmer for 25-30 minutes, or until the chicken is tender and cooked through and the potatoes are easily pierced with a fork.
Remove the chicken thighs from the pot and shred them into bite-sized pieces using two forks. Return the shredded chicken to the pot.
Stir in the frozen peas and heavy cream. Simmer for an additional 5 minutes, or until the peas are heated through and the stew is creamy.
Taste and adjust seasoning as needed with additional salt and black pepper.
Garnish with fresh parsley, if desired, and serve warm with crusty bread or biscuits.
Nutrition Facts
Calories |
3132 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 164.9 g | 211% | |
| Saturated Fat | 61.1 g | 306% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1030 mg | 344% | |
| Sodium | 5440 mg | 237% | |
| Total Carbohydrate | 179.9 g | 65% | |
| Dietary Fiber | 25.3 g | 90% | |
| Total Sugars | 28.4 g | ||
| Protein | 217.0 g | 434% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 428 mg | 33% | |
| Iron | 18.5 mg | 103% | |
| Potassium | 6272 mg | 133% | |
*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.
