Ingredients
Scale
- 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
- 1 tbsp olive oil
- 1 large yellow onion, diced
- 3 large carrots, diced (1-inch pieces)
- 2 ribs celery, diced
- 3 cloves garlic, minced
- 1/2 cup dry white wine (like Sauvignon Blanc) or extra broth
- 4 cups low-sodium chicken broth
- 1.5 lbs Yukon Gold potatoes, scrubbed and cut into 1-inch chunks
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1 bay leaf
- 1 cup frozen peas
- 1/4 cup heavy cream (optional)
- 1 tbsp fresh lemon juice
- Salt and Black Pepper, to taste
- Optional thickener: 1 tbsp cornstarch + 1 tbsp water
Instructions
- Sear the Chicken: Heat the olive oil in a large Dutch oven or heavy soup pot over medium-high heat. Season the chicken pieces generously with salt and pepper. Add chicken to the pot (in batches if necessary) and cook until golden brown on all sides, about 6-8 minutes. Remove chicken to a plate.
- Sauté Aromatics: Reduce heat to medium. Add the onion, carrots, and celery to the same pot. Sauté for 5 minutes, scraping up the browned bits from the bottom. Add the minced garlic and cook for 1 minute until fragrant.
- Simmer: Pour in the white wine to deglaze the pan. Add the chicken broth, thyme, rosemary, bay leaf, and potatoes. Return the browned chicken (and any juices) to the pot.
- Cook: Bring to a boil, then reduce heat to low, cover, and simmer for 20-25 minutes, or until the potatoes and carrots are fork-tender.
- Thicken: Remove the bay leaf. Optional: Fish out a few cooked potato chunks, mash them in a small bowl, and stir them back into the stew to thicken the broth naturally. (Or use a cornstarch slurry).
- Finish: Stir in the frozen peas and heavy cream. Simmer for 2 minutes. Remove from heat and stir in the fresh lemon juice. Taste and adjust salt/pepper. Serve hot with crusty bread!
Notes
- Chicken Thighs vs. Breasts: I highly recommend thighs for stew as they stay juicy. If using breasts, add them only in the last 10 minutes of cooking so they don’t dry out.
- Storage: Store leftovers in an airtight container in the fridge for up to 4 days.
- Freezing: This stew freezes well for up to 3 months. If freezing, wait to add the cream until you reheat it.
- Slow Cooker: Sear chicken and veggies first, then add everything (except peas/cream) to a slow cooker. Cook on Low for 7-8 hours. Stir in peas/cream at the end.
- Prep Time: 15
- Cook Time: 35
- Category: Stew
- Method: Stovetop
- Cuisine: American