So hearty, comforting and cozy! Loaded with tender chicken, potatoes and veggies. Serve with crusty bread or biscuits.
5 stars (23 ratings)
Ingredients
2poundsboneless, skinless chicken thighs, cut into 1-inch chunks
Kosher salt and freshly ground black pepper, to taste
2tablespoonsolive oil
1medium sweet onion, diced
3carrots, peeled and diced
2celery ribs, diced
3clovesgarlic, minced
3tablespoonsall-purpose flour
1tablespoontomato paste
½cupdry white wine
2 ½cupschicken stock
4sprigsfresh thyme
2bay leaves
1poundred potatoes, cut into 3/4-inch chunks
2tablespoonschopped fresh parsley leaves
Instructions
Season chicken with 1 teaspoon salt and 1/2 teaspoon pepper.
Heat olive oil in a large stockpot or Dutch oven over medium heat. Working in batches, add chicken, and cook, stirring occasionally, until evenly browned, about 6-8 minutes; set aside.
Add onion, carrots and celery. Cook, stirring occasionally, until tender, about 3-4 minutes.
Stir in garlic until fragrant, about 1 minute.
Whisk in flour and tomato paste until lightly browned, about 1 minute.
Stir in wine, scraping any browned bits from the bottom of the pot.
Stir in chicken stock, thyme, bay leaves and chicken. Bring to a boil; reduce heat and simmer until chicken is very tender, about 20 minutes.
Stir in potato; simmer until potatoes are just tender and stew has thickened, about 15 minutes. Remove and discard thyme sprigs and bay leaves. Stir in parsley; season with salt and pepper, to taste.*
Serve immediately.
Notes
*TO FREEZE: Let cool completely; portion into plastic freezer bags in individual servings, squeezing out any excess air before sealing. Lay the bags flat in a single layer in the freezer (this will help them freeze quickly). To reheat, thaw overnight in the fridge, reheating over low heat, stirring occasionally, until heated through.