Description
A cozy, creamy chicken stew filled with tender chicken thighs, hearty vegetables, fresh herbs, and a velvety broth. Perfect for chilly nights and comforting dinners.
Ingredients
Units
Scale
- 2 pounds boneless, skinless chicken thighs, diced into 1-inch pieces
- 1 teaspoon garlic powder
- Kosher salt and ground black pepper, to taste
- 4 tablespoons unsalted butter, divided
- 2 stalks celery, finely sliced
- 2 medium yellow onions, diced
- 4 medium carrots, peeled and diced into 1/2-inch pieces
- 1 1/2 pounds baby gold potatoes, halved or quartered
- 1 cup dry, unoaked white wine
- 0.75-ounce “poultry blend” fresh herbs (or 2 sprigs rosemary, 2 sprigs sage, 10-12 sprigs thyme)
- 1 head garlic, halved crosswise
- 2 dried bay leaves
- 4 cups low-sodium chicken stock
- 1 cup heavy cream
- 1/2 cup rice flour (or all-purpose flour)
- 2 cups frozen peas
- 1/2 lemon, juiced
Instructions
- Season the diced chicken with garlic powder, salt, and pepper.
- Heat 2 tablespoons of butter in a large pot over medium-high heat and brown the chicken pieces. Remove and set aside.
- Add the remaining butter along with celery, onions, and carrots. Sauté until softened.
- Stir in the potatoes and cook for 2–3 minutes.
- Pour in the white wine to deglaze, scraping up any browned bits.
- Return the chicken to the pot and add the fresh herbs, halved garlic head, bay leaves, and chicken stock. Bring to a simmer.
- Simmer for 20–25 minutes, or until the potatoes are tender and chicken is cooked through.
- Whisk the heavy cream and flour together in a separate bowl until smooth, then stir into the stew to thicken.
- Add the frozen peas and simmer for 5 minutes more.
- Finish with lemon juice and adjust seasoning with salt and pepper. Remove herb stems and garlic before serving.
Notes
- For extra creaminess, mash a few potatoes directly in the stew.
- You can substitute wine with additional chicken stock if desired.
- Leftovers thicken in the fridge—add a splash of broth or cream when reheating.
Nutrition
- Serving Size: 1 bowl
- Calories: 520
- Sugar: 6 g
- Sodium: 650 mg
- Fat: 28 g
- Saturated Fat: 12 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 5 g
- Protein: 32 g
- Cholesterol: 145 mg