This easy and flavorful chicken stew is made in one pot with chicken thighs or breasts, potatoes, carrots, and onions with a rich and creamy sauce. It’s the perfect comfort food for any time of year!
- Dutch oven
- 2 Tbsp canola oil
- 6 boneless, skinless chicken thighs
- 3/4 lb Little Trios™ Little Potatoes, quartered
- 2 large carrots, peeled and sliced
- 2 ribs celery, sliced
- 1/2 medium onion, finely diced
- 1 tsp garlic, minced
- 3/4 tsp salt
- 1/2 tsp dried parsley
- 1/4 tsp dried thyme
- 1/4 tsp black pepper
- 1 bay leaf
- 3 cups low sodium chicken broth, divided
- 2 Tbsp corn starch
- (For garnish) fresh parsley
Heat oil in 4-quart Dutch oven or soup pot over medium-high heat.
Add chicken thighs and cook for 2 to 3 minutes per side, just until lightly browned. Remove from the pot and set aside.
Add the potatoes, carrots, celery and onion and cook for 5 to 6 minutes until beginning to soften.
Add garlic, salt, parsley, thyme, pepper, and bay leaf. Stir and cook one minute.
Add 2 1/2 cups of chicken broth to the pot and scrape the bottom well to remove any browned bits. Bring to a simmer over medium-high heat.
Add the chicken thighs back to the pot, pressing them down into the liquid.
Cover and reduce heat to low. Simmer for 15 to 20 minutes, until potatoes and carrots are tender.
Remove chicken and shred.
Whisk together remaining half cup broth and corn starch and add back into the pot with the chicken.
Cook for 2 to 3 minutes until slightly thickened. Serve with fresh parsley if desired.