Description
A comforting, hearty chicken stew that combines tender chicken with vegetables like carrots, celery, and potatoes. This rustic dish is perfect for cold days and brings warmth and satisfaction with every bite.
Ingredients
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1 1/2 pounds boneless skinless chicken breasts
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1 teaspoon salt
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1/4 teaspoon black pepper
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3 tablespoons butter, divided
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1 tablespoon olive oil
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1 yellow onion, peeled and diced
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2 teaspoons minced garlic (about 2 cloves)
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4 carrots, peeled and cut into bite-sized chunks
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4 celery ribs, trimmed and sliced
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1 1/2 pounds red potatoes, scrubbed and cut into bite-sized chunks
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4 cups chicken broth
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1 teaspoon ground sage
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1 teaspoon dried thyme
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1/2 teaspoon dried rosemary
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4 whole bay leaves
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1/4 cup cold water
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2 tablespoons cornstarch
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2 teaspoons chopped fresh parsley (for garnish)
Instructions
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Season chicken breasts with salt and pepper.
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In a large pot, melt 1 tablespoon of butter and olive oil over medium heat. Add the chicken breasts and cook for about 6-7 minutes on each side, or until cooked through and browned. Remove the chicken from the pot and set aside.
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In the same pot, add the remaining butter and sauté the onion and garlic for 2-3 minutes until softened.
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Add the carrots, celery, and potatoes to the pot. Stir for a couple of minutes, allowing them to begin cooking.
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Pour in the chicken broth, and add the sage, thyme, rosemary, and bay leaves. Bring to a boil, then reduce heat and let simmer for 20-25 minutes, or until the vegetables are tender.
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While the vegetables cook, shred the cooked chicken into bite-sized pieces.
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In a small bowl, whisk together cold water and cornstarch to create a slurry. Slowly pour the slurry into the pot, stirring to thicken the stew.
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Add the shredded chicken back to the pot, stir to combine, and cook for another 5 minutes.
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Remove bay leaves and discard.
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Serve the stew with fresh parsley on top for garnish.
Notes
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For extra richness, you can add a splash of cream or milk after thickening the stew.
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If you prefer a thicker stew, add more cornstarch.
- This stew can be stored in the fridge for up to 3 days, or frozen for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: American