Old Fashioned Chicken Stew 🍗
Juicy chicken thighs, potatoes, and carrots in a savory herbed gravy, the simple stew grandma always had simmering.
Ingredients (serves 4)
- 1.5 lb chicken thighs
- 3 potatoes
- 3 carrots
- 1 onion
- 2 stalks celery
- 3 cloves garlic
- 4 cups chicken stock
- 1 tsp dried thyme
- 2 tbsp all-purpose flour
- 1 cup frozen peas
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Try AnychefInstructions
- 1
Season the chicken thighs with salt and pepper and brown in 1 tbsp oil in a Dutch oven over medium-high heat, 3 minutes per side. Set aside.
- 2
Dice the onion and celery and cook in the same pot until soft, 5 minutes, then stir in minced garlic, thyme, and the flour for 1 minute.
- 3
Whisk in the chicken stock gradually, then return the chicken along with the potatoes and carrots cut into chunks.
- 4
Cover and simmer until the chicken reaches 165°F and the vegetables are tender, about 25 minutes.
- 5
Pull the chicken into big bite-size pieces right in the pot, stir in the frozen peas, and simmer 5 minutes more.
- 6
Season to taste and serve in deep bowls.
