One-Pot Chicken Stew #dinner #chicken

This chicken stew is a perusers' most loved around here. It gets five star audits since it's natural, generous, and only a delectable bowl of solace nourishment. The best part, it's made across the board pot, with basic fixings, and children totally go insane for this sound solace nourishment.

The fundamental elements for this stew chicken formula is chicken, carrots, onions, and potatoes. Extremely basic. You simply need time. The chicken stew needs to stew for good 45 minutes all together. In any case, I guarantee it will be justified, despite all the trouble.

It's exceptionally thick and just warms you up from back to front. All you need is some dried up bread to plunge into each one of those juices and you're set! Appreciate it with dry bread for an extreme chilly climate dinner!

Also try our recipe 30 Minute Posole

This hearty one-pot chicken stew practically cooks itself! It's made all in one-pot with tender chunks of chicken and savory veggies. Enjoy it with crusty bread for an ultimate cold weather meal!

INGREDIENTS

• 1 1/2 lbs. chicken thighs, boneless, skinless, cut into bite size pieces
• 1 Tbsp. canola oil
• 3 medium carrots, sliced diagonally into 1/2-inch pieces
• 1 medium sweet onion, cut into 12 wedges
• 6 garlic cloves, chopped
• 5 cups chicken stock, divided
• 2 Tbsp. all-purpose flour
• 1 dried bay leaf
• 12 oz. baby white potatoes, quartered
• 1/4 cup fresh chopped parsley
• salt and freshly ground black pepper

INSTRUCTIONS

1. Season the chicken with salt and pepper, to taste.
2. Heat oil in a dutch oven over high heat. Add chicken and cook, stirring occasionally, until brown on all sides, about 6 minutes total. Transfer to a plate.
3. Add carrots and onions to the dutch oven and cook, stirring often, until onions begin to soften, about 4-5 minutes. Add garlic and cook for about 30 seconds, stirring nonstop. Add 1/2 cup chicken stock while stirring and scraping to loosen browned bits from the bottom of the dutch oven.
4. In a small bowl, whisk together flour and 1/2 cup broth; add to the dutch oven. Stir in chicken and remaining 4 cups of chicken broth. Add bay leaf and season with salt and pepper, to taste. Bring to a boil, reduce heat to medium-low and simmer 25 minutes, partially covered.
5. Add potatoes and cook uncovered until potatoes are tender, about 18-20 minutes. The liquid will slightly reduce even further. Stir in parsley and discard bay leaf before serving.

Read more our recipe : Chili Lime Chicken and Rice Meal Prep Bowls

For more detail : https://bit.ly/307wlZE