Chicken Stew
A comforting chicken stew with tender chicken thighs, hearty veggies, and aromatic herbs, perfect for cozy evenings.
- Prep Time: 15 minutes
- Cook Time: 90 minutes
- Total Time: 105 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: Comfort Food
- Diet: Paleo
Ingredients
- 4 chicken thighs (bone-in, skin-on preferred for flavor)
- 4 medium potatoes (cubed; Yukon Gold is a good choice)
- 2 medium carrots (sliced)
- 1 cup peas (frozen works well)
- 1 medium onion (diced)
- 2 cloves garlic (minced)
- 4 cups chicken broth (homemade or low-sodium store-bought)
- 2 tablespoons flour (for thickening)
- 1 teaspoon dried thyme (or 1 tablespoon fresh thyme)
- Salt and pepper (to taste)
Instructions
- Preheat your oven to 350°F (175°C).
- Brown the chicken thighs skin-side down in a large pot over medium heat for about 5-7 minutes, then set aside.
- Sauté the diced onion and minced garlic in the same pot for about 3-4 minutes until softened.
- Create the roux by stirring in the flour, cooking for an additional minute.
- Add the chicken broth gradually, stirring to combine. Then, toss in the potatoes, carrots, peas, thyme, salt, and pepper.
- Return the browned chicken to the pot on top of the vegetable mixture.
- Cover with a lid and bake for about 1.5 hours.
- Serve warm in bowls and enjoy.
Notes
For thicker stew, double the amount of flour in the roux. Customize with your favorite vegetables or spices.