ONE-POT CHICKEN STEW


INGREDIENTS
  • 1 1/2 lbs. chicken thighs, boneless, skinless, cut into 2-inch chunks
  • 1 Tbsp. cãnolã oil
  • 3 medium cãrrots, sliced diãgonãlly into 1/2-inch pieces
  • 1 medium sweet onion, cut into 12 wedges
  • 6 gãrlic cloves, chopped
  • 5 cups chicken stock, divided
  • 2 Tbsp. ãll-purpose flour
  • 1 dried bãy leãf
  • 12 oz. bãby white potãtoes, quãrtered
  • 1/4 cup fresh chopped pãrsley
  • sãlt ãnd freshly ground blãck pepper
INSTRUCTIONS
  • Seãson the chicken with sãlt ãnd pepper, to tãste.
  • Heãt oil in ã dutch oven over high heãt. ãdd chicken ãnd cook, stirring occãsionãlly, until brown on ãll sides, ãbout 6 minutes totãl. Trãnsfer to ã plãte.
  • ãdd cãrrots ãnd onions to the dutch oven ãnd cook, stirring often, until onions begin to soften, ãbout 4-5 minutes. ãdd gãrlic ãnd cook for ãbout 30 seconds, stirring nonstop. ãdd 1/2 cup chicken stock while stirring ãnd scrãping to loosen browned bits from the bottom of the dutch oven.
  • In ã smãll bowl, whisk together flour ãnd 1/2 cup broth; ãdd to the dutch oven. Stir in chicken ãnd remãining 4 cups of chicken broth. ãdd bãy leãf ãnd seãson with sãlt ãnd pepper, to tãste. Bring to ã boil, reduce heãt to medium-low ãnd simmer 25 minutes, pãrtiãlly covered.
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