If you want to restore body and mind with a bowl full of chicken and potato stew that is steaming-hot, delicious comfort in a bowl, then you’re just one hour from this bubbling on your stove…
Sometimes, stew is the only thing that will do. A good stew means my energy is restored, my hunger is sated, and I feel transformed. Suddenly, I remember, there’s a new episode of my favorite show on TV tonight, and—hey, isn’t that package I’ve been so looking forward to arriving today? Suddenly, all kinds of positive things are brightly shining on the horizon.
Yes, I love a good stew, just bubbling on the stove all day while I laze and read on days like today when I get a much-needed day to rest and replenish…
And moms and dads have to rest and replenish some days to prepare for all their awesome tasks ahead—and I mean awesome in the true sense of that word—both awe-inspiring and awesome in that you’re doing a good, noble thing by being your best mom and dad selves every day.
And if there’s one dish on the planet I know that can replenish and restore mind, body, and soul, it’s a good, rich chicken stew, especially this one, which requires only 45 minutes cooking time.
Why Busy Moms and Dads Will Love Chicken Potato Stew
Oh, dear moms and dads, I know what your mornings look like—a very harried and messy job of wiping up this and up-righting a toppling that, all the while managing a real obstacle course beneath your feet of blankets, toys, and video game controllers.
But the most daunting thing about your mornings is all the things you have to find before the job of being a mom or dad even starts….
Where are the baby wipes? Where’s Hudson’s silicone spoon? Where is Harper’s glitter Barbie headband? She’ll need that and her water wings for swimming lessons today!
I’ve seen your pain. That’s why I’m doing the awesome thing I do—writing blogs about ways to make your life easier and happier. And this stew, well, a bowl of this for lunch after a morning full of typical mom or dad challenges, and you’ll be back and happening again.
Why You and Your Family Will Love This Chicken Stew
So I wanted to find a stew with little prep time and lots of bubble-on-the-stove time so you can sit and catch your breath—a stew with super-easy veg cuts so you can just take a pair of kitchen shears, say, and lop a baby potato in two right into the pot, and voila, potatoes done!
This stew creates a double-layered kind of chicken broth as it cooks because you’re using broth to cook the chicken in, and that chicken will release its own tender broth as it cooks.
This comfort-food-in-a-bowl squared gives you brimming spoonfuls of concentrated broth, the velvety crush of cooked carrots, and the potatoes, just shy of falling-apart tender, which makes them oh-so-perfect.
It’s a feast in a bowl that is so full of nutrition that you can feel the goodness going down as you swallow spoonful after spoonful of this delicious, fragrant, nourishing stew.
Ingredients
- 1 tablespoon olive oil
- 1.5 pounds boneless, skinless chicken thighs, cut into pieces
- 1 large onion, diced
- 3 cloves garlic, minced
- 2 carrots, peeled and sliced
- 2 celery stalks, chopped
- 1.5 pounds baby potatoes, halved
- 4 cups chicken broth
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1/4 teaspoon black pepper
- Salt to taste
Instructions
Prep time – 15 minutes
Cooking time – 45 minutes
Yields – 6 servings
Step 1: Heat olive oil in a large pot over medium heat.
Step 2: Add chicken pieces and cook until browned on all sides, about 5 to 7 minutes. Remove chicken and set aside.
Step 3: In the same pot, add onion, garlic, carrots, and celery. Cook until vegetables are softened, about 5 minutes.
Step 4: Return the chicken to the pot. Add potatoes, chicken broth, thyme, rosemary, and black pepper.
Step 5: Bring to a boil, then reduce heat and simmer uncovered for 30 minutes, or until potatoes are tender and chicken is cooked through.
Step 6: Season with salt to taste. Serve hot.
FAQs & Tips
How to Make Ahead and Store
Stews are very forgiving foods and can be kept in the refrigerator in an airtight container for about 5 to 6 days. You can also freeze this stew for about 30 days. Before eating it, thaw it in the fridge and then reheat it on low on the stove or in bursts of 3 to 5 minutes in the microwave.
Is This Recipe Gluten-Free?
Well, this stew is not thickened with any flour or roux. So yes, this recipe is a gluten-free one because it contains no flour or wheat. As long as whatever chicken broth you’re using is gluten-free, you’re okay. To ensure that, I’d choose Pacific Food’s Organic Gluten-Free Chicken Broth.
Can I Substitute Another Meat for Chicken Here?
Yes, pork shoulder cut into pieces would taste great here, too, with the broth, potatoes, dried herbs, and carrots.
Serving Suggestions
I serve this stew with this delicious Homemade Honey Bread that has the most amazing ability to complement savory foods, especially this stew. That hint of honey in the bread is so lovely to dip in the broths of this stew. I also love pairing it with my new obsession, cheese-drenched asparagus, in this amazing Cheesy Baked Asparagus recipe. For dessert, I deserve something easy but decadent in flavor, like this No-Bake Chocolate Eclair.
Chicken Stew
Ingredients
- 1 tablespoon olive oil
- 1.5 pounds boneless skinless chicken thighs cut into pieces
- 1 large onion diced
- 3 cloves garlic minced
- 2 carrots peeled and sliced
- 2 celery stalks chopped
- 1.5 pounds baby potatoes halved
- 4 cups chicken broth
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1/4 teaspoon black pepper
- Salt to taste
Instructions
- Heat olive oil in a large pot over medium heat.
- Add chicken pieces and cook until browned on all sides, about 5 to 7 minutes. Remove chicken and set aside.
- In the same pot, add onion, garlic, carrots, and celery. Cook until vegetables are softened, about 5 minutes.
- Return the chicken to the pot. Add potatoes, chicken broth, thyme, rosemary, and black pepper.
- Bring to a boil, then reduce heat and simmer uncovered for 30 minutes, or until potatoes are tender and chicken is cooked through.
- Season with salt to taste. Serve hot.
Leave a Comment