One Pot Chicken Stew

One Pot Chicken Stew

Recipe by Maria VergaraCuisine: American


Prep time






  • 6 garlic cloves, chopped

  • 5 cups chicken stock, divided

  • 3 medium carrots, sliced diagonally into 1/2-inch pieces

  • 1 1/2 lbs. chicken thighs, boneless, skinless, cut into 2-inch chunks

  • 1 Tbsp. canola oil or avocado oil

  • 12 oz. baby white potatoes, quartered

  • 1/4 cup fresh chopped parsley

  • 2 Tbsp. all-purpose flour

  • 1 dried bay leaf

  • 1 medium sweet onion, cut into 12 wedges

  • Kosher salt and freshly ground black pepper


  • Season the chicken with salt and pepper.
  • Heat oil in a Dutch oven 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 Dutch oven and cook, stirring often, until onions begin to soften, about 4-5 minutes. Add garlic and cook for about 30 seconds, stirring nonstop. Add 1/2 cup chicken stock while stirring and scraping to loosen browned bits from the bottom of the Dutch oven.
  • In a small bowl, whisk together flour and 1/2 cup broth, add to the Dutch oven. Stir in chicken and remaining 4 cups of chicken broth. Add bay leaf and 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 tender, about 18-20 minutes. The liquid will slightly reduce even further. Stir in parsley and discard bay leaf before serving.
You might also like

Leave A Reply

Your email address will not be published.