One Pot Creamy Chicken Stew
This comforting One Pot Creamy Chicken Stew is a masterclass in efficiency, combining tender chicken thighs, hearty gold potatoes, and vibrant vegetables in a rich, silky broth. Perfect for chilly evenings, this streamlined recipe uses a simple flour-based roux to achieve a luxurious consistency without any complex techniques. It is an honest, nourishing meal designed for busy weeknights, delivering deep, soul-warming flavor in every spoonful while keeping cleanup to a minimum.
- Prep Time: 15
- Cook Time: 35
- Total Time: 50
- Yield: 6 servings
- Category: Dinner
- Method: Stovetop
- Cuisine: American
- Diet: Halal
Ingredients
2 pounds boneless, skinless chicken thighs, cut into bite-sized pieces
5 tablespoons all-purpose flour, divided
2 tablespoons olive oil
1 large onion, chopped
3-4 cloves garlic, minced
3 ribs celery, chopped
2 medium carrots, chopped
1 1/2 pounds small gold potatoes, halved
5 cups chicken broth
1/2 teaspoon dried thyme
Instructions
Toss the chicken pieces in 3 tablespoons of flour until lightly coated.
Heat olive oil in a large heavy-duty pot over medium-high heat.
Brown the chicken on all sides then remove and set aside.
In the same pot, add the onion, celery, and carrots, cooking until softened.
Stir in the minced garlic and the remaining 2 tablespoons of flour, cooking for 1 minute to create a roux.
Slowly pour in the chicken broth while whisking constantly to prevent lumps.
Return the chicken to the pot and add the potatoes and dried thyme.
Bring the mixture to a simmer, cover, and cook for 25-30 minutes until the chicken is cooked through and potatoes are tender.
Serve warm, optionally garnished with fresh herbs.
Notes
Ensure you whisk the broth in slowly to maintain a silky, lump-free sauce. You can substitute the chicken broth with vegetable broth if preferred. Store leftovers in an airtight container in the refrigerator for up to 3 days.
Find it online: https://cookingwithramsay.com/one-pot-creamy-chicken-stew/