Chicken Stew

Name: Chicken Stew
Total time: 75 min
Yield: 6 servings
Ingredients: 1 ea yellow onion; 3 ea celery stalks; 4 ea garlic cloves; 225 g carrots; 800 g boneless skinless chicken thighs; 30 g all-purpose flour; 30 g butter; 15 ml olive oil; 680 g baby potatoes; 1 g dried parsley; 0.5 g dried thyme; 0.5 g dried rosemary; 0.5 tsp dried sage; 1.5 g salt; 0.25 tsp black pepper; 475 ml chicken broth; 475 ml vegetable broth; 4 g fresh parsley

Recipe from Budget Bytes · original post · full recipe on budgetbytes.com

A rich, hearty stew of tender chicken thighs, potatoes and vegetables in a light but flavourful herb gravy.

Serves 6 75 minKid-friendly

Chicken

Ingredients

yellow onion — diced1 ea
celery stalks — diced3 ea
garlic cloves — minced4 ea
carrots — thinly sliced225 g
boneless skinless chicken thighs — cut into 2.5 cm pieces800 g
all-purpose flour — divided30 g
butter30 g
olive oil15 ml
baby potatoes — halved680 g
dried parsley — 1 tsp1 g
dried thyme — ½ tsp0.5 g

Cooking for a different diet?

Swaps that keep this dish what it is. The prices on this page are for the recipe as written.

Vegetarian
White Bean Stew
- 660 g Cannellini beans instead of boneless skinless chicken thighs
- 475 ml Vegetable broth instead of chicken broth
Skip flouring and browning the chicken: sauté the vegetables in the butter and oil, add all the flour in step 6, and stir the beans in for the last 10 minutes of simmering so they stay whole.
Vegan
White Bean Stew
- 660 g Cannellini beans instead of boneless skinless chicken thighs
- 30 ml Olive oil instead of butter
- 475 ml Vegetable broth instead of chicken broth
Skip flouring and browning the chicken: sauté the vegetables in the oil, add all the flour in step 6, and stir the beans in for the last 10 minutes of simmering so they stay whole.
Gluten-free
- 30 g Cornflour instead of all-purpose flour
Toss the chicken in half the cornflour; mix the rest with a splash of cold broth and stir it in for the last 10 minutes of simmering instead of frying it with the vegetables.
Dairy-free
- 30 ml Olive oil instead of butter

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Not priced

yellow onion · 1 item
celery stalks · 3 items
garlic cloves · 4 items
carrots · 225 g
boneless skinless chicken thighs · 800 g
all-purpose flour · 30 g
butter · 30 g
olive oil · 15 ml
baby potatoes · 680 g
dried parsley · 1 g
dried thyme · 0.5 g
dried rosemary · 0.5 g
dried sage · 0.5 tsp
salt · 1.5 g
black pepper · 0.25 tsp
chicken broth · 475 ml
vegetable broth · 475 ml
fresh parsley · 4 g

Method

Dice the onion and celery, mince the garlic, slice the carrots, and cut the baby potatoes in half.
Cut the chicken thighs into 2.5 cm (1-inch) pieces. Add them to a large bowl, sprinkle half of the flour over the chicken and toss until evenly coated.
Add the butter and olive oil to a large pot and heat over medium until hot and sizzling.
Add the flour-coated chicken and brown on all sides (avoid stirring until browned on the bottom), about 5 minutes per side. When the chicken is browned and there is a brown layer of flour on the bottom of the pot, remove the chicken to a clean bowl with a slotted spoon. It does not need to be cooked through yet.
Add the onion, celery, garlic and carrots and sauté until the onions are soft, about 5 minutes, using the moisture from the vegetables to scrape the browned bits off the bottom of the pot.
Add the remaining flour and sauté over medium for about two minutes more.
Return the browned chicken to the pot, along with the potatoes, dried parsley, thyme, rosemary, sage, salt and pepper.
Add the chicken broth and vegetable broth. Stir to combine and dissolve any flour off the bottom of the pot.
Cover and bring to a boil. Once boiling, remove the lid and turn the heat down to medium-low. Simmer uncovered, stirring occasionally, for about 30 minutes or until the potatoes are tender and the broth has thickened.
Taste and add salt if needed (it depends on the broth you used). Stir in the fresh parsley if using, and serve hot.