Name: Chicken Stew: 5 Comforting Recipes to Warm Your Soul
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: American
Ingredients: 1 pound Boneless Skinless Chicken Thighs (Can substitute with chicken breasts for a leaner option); 2 tablespoons Olive Oil (Butter can be used for richer flavor); 2 medium Carrots (Chopped); 1 medium Onion (Chopped); 2 stalks Celery (Chopped, optional if not a favorite); 3 tablespoons All-Purpose Flour (Can substitute with cornstarch for gluten-free); 1 teaspoon Dried Rosemary (Fresh rosemary can be used, halve the amount); 1 teaspoon Dried Thyme (Fresh thyme works well too); 1 teaspoon Ground Sage (Optional); to taste Salt and Black Pepper (Adjust to taste); 2 cups Diced Potatoes (Russet potatoes, peeled for smoother stew); 1 cup Diced Sweet Potatoes (Can substitute with butternut squash); 1 medium Red Bell Pepper (Chopped, can substitute with green bell pepper); 1 cup Green Beans or Frozen Peas (Optional); 1 cup White Wine (Can replace with extra broth for alcohol-free); 4 cups Chicken Broth or Stock (Homemade offers the best flavor); 1 cup Heavy Whipping Cream (Can omit or swap for coconut milk)

Chicken Stew: 5 Comforting Recipes to Warm Your Soul

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A comforting Chicken Stew filled with tender chicken, vibrant vegetables, and a rich creamy broth, perfect for cozy evenings.

Author: Emily
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 60 minutes
Yield: 4 servings 1x
Category: Dinner
Method: Stovetop
Cuisine: American
Diet: Gluten Free

Ingredients

Scale

1 pound Boneless Skinless Chicken Thighs (Can substitute with chicken breasts for a leaner option)
2 tablespoons Olive Oil (Butter can be used for richer flavor)
2 medium Carrots (Chopped)
1 medium Onion (Chopped)
2 stalks Celery (Chopped, optional if not a favorite)
3 tablespoons All-Purpose Flour (Can substitute with cornstarch for gluten-free)
1 teaspoon Dried Rosemary (Fresh rosemary can be used, halve the amount)
1 teaspoon Dried Thyme (Fresh thyme works well too)
1 teaspoon Ground Sage (Optional)
to taste Salt and Black Pepper (Adjust to taste)
2 cups Diced Potatoes (Russet potatoes, peeled for smoother stew)
1 cup Diced Sweet Potatoes (Can substitute with butternut squash)
1 medium Red Bell Pepper (Chopped, can substitute with green bell pepper)
1 cup Green Beans or Frozen Peas (Optional)
1 cup White Wine (Can replace with extra broth for alcohol-free)
4 cups Chicken Broth or Stock (Homemade offers the best flavor)
1 cup Heavy Whipping Cream (Can omit or swap for coconut milk)

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Instructions

Brown the chicken by heating 1 tablespoon of olive oil in a pot over medium-high heat, add chicken thighs, cook for 5-7 minutes until golden brown, then set aside.
In the same pot, add remaining olive oil, heat to medium, add onion, carrots, and celery, sauté for about 3 minutes until softened.
Stir in flour, rosemary, thyme, and sage, cook for about 2 minutes until combined, season with salt and pepper.
Add potatoes, sweet potatoes, red bell pepper, and browned chicken, then deglaze with white wine, pour in chicken broth, bring to boil, then simmer for 30 minutes.
After 30 minutes, stir in green beans or peas and heavy cream, simmer uncovered for an additional 10 minutes.

Notes

Nutrition

Serving Size: 1 bowl
Calories: 400
Sugar: 5 g
Sodium: 800 mg
Fat: 20 g
Saturated Fat: 10 g
Unsaturated Fat: 8 g
Trans Fat: 0 g
Carbohydrates: 30 g
Fiber: 5 g
Protein: 25 g
Cholesterol: 70 mg

Find it online: https://quizsavor.com/chicken-stew/