About
Why should home cooking be stressful or strenuous? Well, it shouldn't be. One-Pot Chicken Stew makes a fabulous, homecooked stew a breeze to make and even easier to clean up afterwards! Of course, it's always easy to love, with the extra-juicy and succulent chicken thighs coming together with fluffy potatoes and garden vegetables in a thick, savory broth. Mmmm, One-Pot Chicken Stew is the one for you whenever you need a pick-me-up!
Ingredients
- 2 tablespoons canola oil
- 6 chicken thighs, boneless and skinless
- 3/4 pound baby potatoes, quartered
- 2 large carrots, peeled and sliced
- 2 ribs celery, sliced
- 1/2 medium onion, finely diced
- 1 teaspoon garlic, minced
- 3/4 teaspoon salt
- 1/2 teaspoon dried parsley
- 1/4 teaspoon dried thyme
- 1/4 teaspoon black pepper
- 1 bay leaf
- 3 cups low-sodium chicken broth, divided
- 2 tablespoons cornstarch
- fresh parsley, optional, to taste, for garnish
Directions
Step 1 -In a 4-quart Dutch oven or soup pot over medium-high heat, add the canola oil.
Step 2 -Add the chicken thighs to the hot oil and cook, flipping them once, until just lightly browned all over, about 2-3 minutes per side.
Step 3 -Transfer the chicken thighs to a plate and set them aside.
Step 4 -Add the potatoes, the carrots, the celery, and the onions to the chicken drippings in the pot and cook, while stirring occasionally, until the vegetables begin to soften, about 5-6 minutes.
Step 5 -Add the garlic, the salt, the dried parsley, the thyme, the black pepper, and the bay leaf to the vegetable mixture and cook, while stirring frequently, until fragrant, about 1 minute.
Step 6 -Add 2 1/2 cups of the chicken broth to the vegetable mixture and using a wooden spoon, scrape the bottom of the pot to release the browned bits.
Step 7 -Bring the vegetable mixture to a simmer.
Step 8 -Add the chicken thighs to the broth, pressing them down into the liquid.
Step 9 -Cover the pot and reduce the heat to low.
Step 10 -Simmer the stew mixture until the potatoes and the carrots are tender and the chicken thighs reach an internal temperature of 165 degrees F, about 15-20 minutes.
Step 11 -Transfer the chicken thighs to a cutting board and using two forks, shred them.
Step 12 -In a small bowl, add the remaining chicken broth and the cornstarch and whisk to combine.
Step 13 -Add the shredded chicken and the slurry mixture to the stew mixture and stir to combine.
Step 14 -Simmer the stew mixture until slightly thickened, about 2-3 minutes.
Step 15 -Serve garnished with the fresh parsley.
