Easy Chicken Stew
Easy Chicken Stew is full of tender, juicy chicken swimming in a delicious stew with tender vegetables, making this dish a complete meal.
Servings: 6
Calories:
Ingredients
- 2 lbs boneless skinless chicken thighs cut into cubes
- 1 lb baby potatoes cut in half
- 1 lb baby carrots
- 4 cups unsalted or low sodium chicken broth/stock
- ¼ cup all-purpose flour
- 2 tbsp tomato paste
- 2 tbsp butter
- 2 tsp salt
- 1 tsp black pepper
- 1 tsp Worcestershire sauce
- 1 medium onion chopped
- 2 celery stem chopped
- 3 garlic cloves minced
- 6 bacon cut into ½" cubes
Herb Bouquet
- 3 sprigs thyme
- 2 sprigs rosemary
- 2 bay leaves
Instructions
- Place cube chicken thighs in a large bowl. Coat with salt, pepper and mix. Set aside.
- Heat the dutch oven or pot to medium heat. Add chopped bacon and cook until crispy. Remove cooked bacon and set aside.
- In the same dutch oven/pot add chicken cubes (discard some bacon grease if needed). Sauté all sides of the chicken for 5-6 minutes or until no longer pink. Then remove and set aside.
- In the same dutch oven/pot: add butter and wait for 30 seconds. Add onions & sauté for 5-6 minutes. Add garlic and sauté for 30 seconds. Add tomato paste, Worcestershire sauce, mix everything together & sauté for 2-3 minutes. Add baby carrots, chopped celery and cook for 2-3 minutes. Sprinkle flour and mix everything together. Pour 2 cups of chicken broth and then deglaze the bottom of the pot.
- Turn up the heat to high and bring to a simmer. Return seared chicken, cooked bacon, potatoes, 2 cups chicken broth and gently mix everything together. Add herb bouquet: thyme, bay leaves & rosemary. Cover the pot with a lid.
- Turn down the heat to medium and cook for 30 minutes. Remove lid and discard herb bouquet. Gently stir everything and simmer uncovered for 20 minutes or until stew thickens. Season with salt & pepper if needed.