Thursday, May 2, 2019

ONE-POT CHICKEN STEW


ONE-POT CHICKEN STEW



This warm soup can practically cook itself! Everything is made in one pan with pieces of chicken and savory vegetables. Enjoy with dry bread for fine and snowy weather. suitable also eaten when on the flu.

INGREDIENTS

  • 1 dried bay leaf
  • 1 medium sweet onion, cut into 12 wedges
  • 1 1/2 lbs. chicken thighs, boneless, skinless, cut into bite size pieces
  • 6 garlic cloves, chopped
  • 3 medium carrots, sliced diagonally into 1/2-inch pieces
  • 2 Tbsp. all-purpose flour
  • 1 dried bay leaf
  • 12 oz. baby white potatoes, quartered
  • 1/4 cup fresh chopped parsley
  • salt and freshly ground black pepper
  • 5 cups chicken stock, divided
  • 1 Tbsp. canola oil


INSTRUCTIONS

  1. Season the chicken with salt and pepper, to taste.
  2. Heat oil in a dutch oven over high heat. Add chicken and cook, stirring occasionally, until brown on all sides, about 6 minutes total. Transfer to a plate.
  3. Add carrots and onions to the dutch oven and cook, stirring often, until onions begin to soften, about 4-5 minutes. Add garlic and cook for about 30 seconds, stirring nonstop. Add 1/2 cup chicken stock while stirring and scraping to loosen browned bits from the bottom of the dutch oven.
  4. In a small bowl, whisk together flour and 1/2 cup broth; add to the dutch oven. Stir in chicken and remaining 4 cups of chicken broth. Add bay leaf and season with salt and pepper, to taste. Bring to a boil, reduce heat to medium-low and simmer 25 minutes, partially covered.
  5. Add potatoes and cook uncovered until potatoes are tender, about 18-20 minutes. The liquid will slightly reduce even further. Stir in parsley and discard bay leaf before serving.