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Creamy Chicken Stew
20 min
40 min
Yield: 4-6
Steps
- On a flat large work surface, such as a cutting board, season chicken thighs liberally on both sides with salt and pepper.
- Heat oil in a dutch oven over medium-high heat. Cook chicken in batches until golden brown, about 4-5 minutes, turning once. Remove to a plate.
- In the same dutch oven, melt butter. Add onions, carrots, and celery with a pinch of salt. Cook until softened, about 5-7 minutes, stirring occasionally. Stir in garlic, oregano, and thyme, and cook until fragrant, about 30 seconds, while stirring constantly.
- Stir in wine and cook for about 2 minutes or until reduced by half, while scraping the bottom to release browned bits. Sprinkle the flour and stir until absorbed.
- Add chicken broth, potatoes, bay leaves, and chicken. Season with salt and pepper, to taste. Bring to a boil. Reduce heat to a medium-low and simmer, partially covered, for 20 minutes or until potatoes are tender and stew thickened, stirring occasionally.
- Discard bay leaves. Add half and half and simmer for a minute longer. Taste for salt and pepper. Stir in parsley.
Notes
- Chicken thighs: I do not recommend using chicken breast.
- White wine: Feel free to use extra broth instead.
- Half and half: Heavy whipping cream can also be used.
- Instant Pot & Crockpot Method: See post for detailed instructions.
- Leftovers: Store leftovers in an airtight container for up to 4 days.
Originally published at littlebroken.com. Reproduced for personal collection.
