Chicken Stew
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 fifteen minutes from this bubbling on your stove...
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.
Nutrition
Calories: 286kcalCarbohydrates: 25gProtein: 29gFat: 7gSaturated Fat: 2gSodium: 660mgFiber: 4g
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