Chicken and potato stew is a classic comfort dish that embodies the warmth and richness of home-cooked meals. This recipe combines tender chunks of chicken with hearty potatoes and a medley of vegetables in a savory broth, making it perfect for cozy dinners or a satisfying lunch.
Ingredients:
- Chicken: 1.5 pounds of boneless, skinless chicken thighs or breasts, cut into bite-sized pieces. Chicken thighs are preferred for their richer flavor and tenderness.
- Potatoes: 4 medium russet potatoes, peeled and cut into cubes. Russets hold up well in stews and provide a creamy texture when cooked.
- Vegetables: 1 large onion, diced; 2 carrots, sliced; 2 celery stalks, chopped; and 3 cloves of garlic, minced. These vegetables add flavor and depth to the stew.
- Broth: 4 cups of chicken broth or stock. For a richer flavor, you can use homemade broth or a high-quality store-bought variety.
- Seasonings: 2 teaspoons of dried thyme, 1 teaspoon of dried rosemary, 1 bay leaf, salt, and pepper to taste. These seasonings enhance the overall flavor of the stew.
- Thickener: 1/4 cup of all-purpose flour mixed with 1/4 cup of water to create a slurry, or use 2 tablespoons of cornstarch mixed with 2 tablespoons of water.
- Oil: 2 tablespoons of olive oil for sautéing the vegetables.
- Optional: 1 cup of frozen peas or corn for added texture and flavor.
Instructions:
- Prepare the Ingredients:
- Begin by cutting the chicken into bite-sized pieces. Season the chicken with a bit of salt and pepper.
- Peel and cube the potatoes, and chop the vegetables into uniform pieces to ensure even cooking.
- Sauté the Vegetables:
- Heat the olive oil in a large pot or Dutch oven over medium heat. Add the diced onion, carrots, and celery. Sauté for about 5-7 minutes, or until the vegetables are softened and the onion is translucent.
- Add the minced garlic and cook for an additional 1-2 minutes, until fragrant.
- Cook the Chicken:
- Add the seasoned chicken pieces to the pot with the vegetables. Cook until the chicken is browned on all sides, about 5 minutes.
- Add Potatoes and Broth:
- Stir in the cubed potatoes, dried thyme, dried rosemary, and bay leaf. Pour in the chicken broth, ensuring that the ingredients are covered. Bring the mixture to a boil, then reduce the heat to low.
- Simmer the Stew:
- Cover the pot and let the stew simmer for 25-30 minutes, or until the potatoes and chicken are tender. Stir occasionally to prevent sticking.
- Thicken the Stew:
- To thicken the stew, create a slurry by mixing flour with water or cornstarch with water. Stir the slurry into the stew and cook for an additional 5-10 minutes, until the stew has thickened to your desired consistency. If using frozen peas or corn, add them during the last 5 minutes of cooking.
- Season and Serve:
- Taste the stew and adjust the seasoning with salt and pepper as needed. Remove the bay leaf before serving.
Serving Suggestions:
Chicken and potato stew is delicious on its own but can be served with crusty bread or over a bed of rice for a heartier meal. Garnish with fresh parsley for a touch of color and added freshness.
This stew is perfect for meal prep, as it can be stored in the refrigerator for up to 4 days and even frozen for up to 3 months. Reheat thoroughly before serving.
Enjoy the comforting flavors of this chicken and potato stew, a dish that is sure to warm both your heart and your stomach.