Description
This Old Fashioned Chicken Stew is a comforting and hearty dish made with tender chicken, savory vegetables, and a rich broth. Perfect for cozy dinners, this stew is packed with flavor and makes for a filling and satisfying meal.
Ingredients
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1 ½ pounds boneless skinless chicken breasts
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1 teaspoon salt
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¼ 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 ½ 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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½ teaspoon dried rosemary
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4 whole bay leaves
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¼ 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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Prepare the Chicken:
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Season the chicken breasts with salt and black pepper. In a large pot, heat 1 tablespoon of butter and olive oil over medium-high heat.
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Add the chicken breasts and cook until browned on both sides, about 5-7 minutes per side. Remove the chicken from the pot and set aside to cool.
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Sauté the Vegetables:
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In the same pot, add the remaining 2 tablespoons of butter. Add the diced onion and sauté until softened, about 2-3 minutes.
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Add the minced garlic and cook for another 30 seconds, until fragrant.
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Stir in the carrots, celery, and potatoes. Cook for 5 minutes, stirring occasionally.
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Add the Broth and Seasonings:
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Pour in the chicken broth, and add the sage, thyme, rosemary, and bay leaves. Stir to combine.
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Bring the mixture to a boil, then reduce the heat to low and cover the pot. Simmer for 25-30 minutes, or until the vegetables are tender.
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Shred the Chicken:
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While the stew is simmering, shred the cooked chicken breasts using two forks.
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Add the shredded chicken back into the stew and stir.
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Thicken the Stew:
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In a small bowl, mix the cold water and cornstarch until smooth. Gradually add the cornstarch mixture into the stew while stirring.
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Cook for an additional 5 minutes, until the stew thickens.
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Serve:
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Remove the bay leaves. Garnish with fresh chopped parsley before serving.
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Notes
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You can use bone-in chicken for additional flavor; just be sure to remove the bones before shredding.
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This stew can be made ahead of time and stored in the fridge for up to 3 days.
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For extra creaminess, add a splash of heavy cream at the end.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course, Soup/Stew
- Method: Stovetop
- Cuisine: American