Description
A comforting, one-pot chicken stew with tender thighs, root vegetables, and a rich, savory gravy. Perfect for cold nights and family gatherings.
Ingredients
Scale
- 2 lbs chicken thighs, boneless and skinless, cut into chunks
- 3 large carrots, sliced into rounds
- 1 lb Yukon Gold potatoes, cubed
- 1 medium yellow onion, diced
- 4 cloves garlic, minced
- 4 cups chicken stock
- 1/4 cup all-purpose flour
- 2 tbsp unsalted butter
- 1 tsp dried thyme
- 2 tbsp olive oil
- Salt and black pepper to taste
Instructions
- Heat olive oil in a large pot over medium-high heat and brown the chicken chunks until golden. Remove chicken and set aside.
- In the same pot, sauté diced onions and carrots until the onions are translucent.
- Stir in minced garlic and cook for 1 minute until fragrant.
- Sprinkle in the flour and stir for 2 minutes to cook the raw flour taste out.
- Slowly pour in chicken stock while stirring, then return the chicken to the pot and add thyme.
- Simmer on low heat, covered, for 30 minutes.
- Add cubed potatoes and simmer for another 20 minutes until potatoes are tender.
- Season with salt and pepper, and serve hot.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dinner
- Method: Stewing
- Cuisine: American