Comforting Chicken Stew with Potatoes
These are the top reasons why we adore this one pot wonder:
- it's comforting, hearty, and full of flavor
- You will only need one pot
- The perfect meal to boost your immune system, especially if you are sick or pregnant
- Make it any day of the year and use seasonal vegetables
- A nourishing and delicious meal
- Stores well in the fridge
Make this Chicken Stew your own
We can find a variety of delicious vegetables in this stew, like carrots, leeks, celery, and peas. Optionally, feel free to substitute the vegetables with the ones you prefer. We like:
- mushrooms
- broad bean
- green beans
- cauliflower
- optionally, you can replace the chicken thighs with chicken drumsticks or other parts of the chicken
Storing
Feel free to store Chicken Stew with Potatoes in the fridge, but don't freeze it.
Store any leftovers covered in an airtight container, in a fridge, for up to 3 days. Before serving, transfer to a pot and bring to a boil, then serve.
How to make this one-pot Chicken Stew with Potatoes at home
Check this quick and easy recipe to learn how to make Chicken Stew with Potatoes at home. litozelezna.si kindly sponsored this video, as we used their SILVER (28 cm) cast-iron skillet in this recipe.
TRY THESE DELICIOUS ONE-POT WONDERS TOO
METHOD
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pan-fry the chicken
Add chicken thighs to a bowl. Season with salt and pepper. Place a large (cast-iron) skillet over medium heat. Add the olive oil and the meat skin-side down. Pan-fry for 8 - 10 minutes, or until golden brown, then turn the meat and pan-fry for another 3 - 4 minutes. Transfer to a plate.
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add the veggies and cook
Chop the carrots, leek, and celery into small chunks. Dice the onion. Add the veggies to the skillet and saute for 3 - 4 minutes. Add the dijon mustard and flour, stir, and cook for 3 minutes. Pour the chicken stock or water into the veggies. Clean the potatoes and cut them into wedges. Add the potatoes to the vegetables in the skillet, stir to combine, then add in the chicken thighs, skin-side up. Don't forget those delicious juices. Cover with a lid and simmer for 45 minutes. After 30 minutes of cooking, remove the lid and continue to cook for 15 minutes for the stew to thicken.
TipNo need to peel new potatoes. -
serve
Add the freshly squeezed lemon juice, chopped parsley, and peas to the stew. Stir and cook for 2 - 3 minutes. Divide between six plates and serve.
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