One-Pot Chicken Stew
A comforting and hearty dish that combines tender chicken thighs with flavorful vegetables and broth, perfect for cozy dinners.
Ingredients
Main Ingredients
- 1.5 pounds boneless skinless chicken thighs
- 1 teaspoon salt
- 0.5 teaspoon pepper
- 2 tablespoons unsalted butter
- 1 large onion, large dice
- 3 medium carrots, sliced into 1/2 inch slices
- 3 ribs celery, large dice
- 0.5 cup dry sherry
- 1 teaspoon fresh thyme
- 2 teaspoons fresh sage
- 3 whole bay leaves
- 1.5 pounds mini tri-color potatoes, cut in half
- 4 cups chicken stock
- 2 tablespoons cornstarch
- Parsley for serving, if desired
Instructions
Preparation
- Preheat your oven to 350 degrees F.
- Season the chicken on both sides with salt and pepper.
- Heat butter in a large Dutch oven over medium-high heat.
- Add the chicken and sear both sides until golden brown, about 2-3 minutes per side. It doesn’t need to be fully cooked. Remove the chicken from the pot and set aside.
- Add the carrots, onion, and celery to the pot and sauté for 5 minutes.
- Pour in the sherry to deglaze the pot, scraping the browned bits off the bottom.
- Return the chicken to the pot along with the chicken stock, thyme, sage, and bay leaves. Cover and place in the oven for 1 hour.
- Carefully take the pot out of the oven and add the halved potatoes. Return it to the oven and cook for an additional 30 minutes or until the potatoes are tender.
- To thicken the stew, take 1/4 cup of the broth and mix in 2 tablespoons of cornstarch in a small bowl. Add this mixture back to the pot and bring to a simmer on the stove. Cook for 1-2 minutes or until the sauce thickens.
- Remove the bay leaves, top with fresh parsley if desired, and serve hot with crusty bread.
Notes
Serve hot in bowls with crusty bread. For added flavor, substitute chicken broth with homemade stock. Feel free to add any favorite vegetables, like peas or green beans. Ensure not to overcook the chicken to keep it tender.