Easy Chicken Stew
Brrr…it’s cold out there, so we’re starting off the week with this ultra-cozy and comforting Easy Chicken Stew. Say hello to one of my new favorite one-pot meals!
When the days are frigid and damp, having a bowl of this to come home to (or at least know is waiting for you while you work remotely in another room) is such a lifesaver. In addition to coming together quickly without a whole lot of fuss, it’s also totally customizable. Besides the chicken, I’ve used carrots, corn, potatoes, onions and parsley here but I know this would also be great with peas, mushrooms, celery, green beans etc. so it wins points for versatility too!
What helps to make this particular stew so flavorful is that you first brown the chicken in a butter/oil mix, which allows every piece to achieve that wonderful caramelization and helps to deepen the overall flavor of the stew!
Tender, white meat chicken, sweet corn and carrots, tender potatoes and a finger-lickin’ sauce that screams for crusty bread or some other starchy side—I promise you’re going to love every creamy, savory, hearty bite!
Stay warm, my friends!!
Easy Chicken Stew
Makes 6 servings
Prep Time: Under 1 hour (most of this is hands-free)
Ingredients
2 pounds boneless skinless chicken breasts, cut into 2-inch pieces
Kosher salt and black pepper
2 tablespoons unsalted butter
1 tablespoon canola oil
1 pound Yukon gold potatoes, cut into bite-sized pieces
1 large carrot, peeled and cut into thinnish rounds
1 large yellow onion, halved and cut into thinnish wedges
2 garlic cloves, minced
Handful of fresh parsley, chopped finely
2 tablespoons unbleached, all-purpose flour
1 ¾ cup low-sodium chicken broth
¾ cup water
Ten-ounce bag of frozen corn
¼ cup heavy cream
The Recipe
1. Season chicken with salt and pepper. Heat butter and oil in a large Dutch oven or heavyweight pot over medium-high heat and when foam subsides, add the chicken. Let cook for a minute or two and then use tongs to turn the pieces so that they brown all over. Transfer to a plate and set aside.
2. Into the same pot, add the onion, garlic and parsley and cook for a few minutes, stirring every now and then, until onions are softened. Add the flour and cook, stirring constantly, for 1 minute. Whisk in the broth and water and bring to a boil, whisking constantly. Add in the potatoes, carrots and corn and cover the pot. Lower the heat and let mixture simmer for 10 minutes, stirring every now and then, until potatoes are barely fork-tender. Add in chicken, along with any juices that have accumulated on the plate and the heavy cream and cover the pot. Let cook for another 10 minutes or so, until chicken is entirely cooked through and potatoes are tender. Taste and season with more salt and pepper and serve.
3. Stew keeps in an airtight container in the fridge for up to a week. Reheat on the stovetop or in the microwave.
Enjoy!
Note: Recipe adapted from an old issue of Gourmet Magazine. I tinkered a lot with this one. Added carrots, used frozen corn niblets, subbed in parsley for the thyme—this would be great with even more veggies. I’d definitely use more carrots next time.
