26 Oct SPECIAL WINTER RECIPES: ONE POT HEARTY CHICKEN STEW
1 1/2 lbs. chicken thighs, boneless, skinless, cut into 2-inch chunks
1 Tbsp. canola oil
3 medium carrots, sliced diagonally into 1/2-inch pieces
1 medium sweet onion, cut into 12 wedges
6 garlic cloves, chopped
5 cups chicken stock, divided
2 Tbsp. all-purpose flour
12 oz. baby white potatoes, quartered
Salt and freshly ground black pepper
This hearty one-pot chicken stew practically cooks itself! It’s made all in
one-pot with tender chunks of chicken and savory veggies. Best served
with Crusty Bread!
Season the chicken with salt and pepper, to taste.
Heat oil in a pot over high heat. Add chicken and cook, stirring
occasionally, until brown on all sides, about 6 minutes total.
Transfer to a plate.
Add carrots and onions to the pot and cook, stirring often, until
onions begin to soften, about 4-5 minutes. Add garlic and cook
for about 30 seconds, stirring nonstop. Add ½ cup chicken stock
while stirring and scraping to loosen browned bits from the
bottom of the pot.
In a small bowl, whisk together our and ½ cup broth; add to the
pot. Stir in chicken and remaining 4 cups of chicken broth.
Season with salt and pepper, to taste. Bring to a boil, reduce heat
to medium-low and simmer 25 minutes, partially covered.
Add potatoes and cook uncovered until potatoes are soft, about