Comforting Chicken Stew is always a dinner favorite. Tender, poached chicken with fresh herbs and hearty vegetables in a light, creamy broth. A delicious lunch or dinner any time of the year.
Scale
Ingredients
- 1 tablespoon olive oil
- 1 cup diced onion
- 1 cup diced carrots
- 1 cup diced celery
- 1 pound baby yellow potatoes, halved (if using a larger size, cut down into smaller pieces)
- 1 tablespoon chopped garlic
- 2 sprigs fresh rosemary
- 2 sprigs fresh thyme
- 1 teaspoon kosher salt
- Fresh black pepper, to taste
- 2 tablespoons flour
- 1/2 cup white wine
- 4 cups chicken broth
- 1 1/2 pounds boneless, skinless chicken breast
- 1/4 cup heavy cream (optional)
Instructions
- Add the olive oil to a large pot or dutch oven over medium heat. Add the onions and cook until softened, about 3-4 minutes, then add the garlic, along with the carrots, celery, potatoes and the rosemary and thyme sprigs. Season with salt and pepper and then cook for 7-8 minutes, or until the vegetables have softened.
- Sprinkle in the flour, stirring to coat the vegetables and cook for 1 minute. Slowly pour in the wine to deglaze the pot, scraping up the bottom. Pour in the chicken broth, stir again and bring to a simmer.
- Cut the chicken breasts into strips (2 or 3 strips, depending on how big the chicken breasts are), then place them into the broth. Bring to a simmer, cover and cook for 20-25 minutes, stirring in between to make sure the vegetables aren’t sticking.
- Remove the chicken and place onto a board or plate. Shred the chicken and then stir the it back into the stew. Simmer the stew for 5 minutes to let the flavors combine. Add the cream, if desired, and serve.
Recipe Notes
Store: Store leftover stew in the refrigerator for up to 3 days. Make sure to store the stew in an air tight container to maintain freshness.
Freeze: This stew can be frozen for up to 4 months in an air tight container or a freezer bag.
- Category: Dinner
- Method: Stove Top
- Cuisine: American
