One-Pot Chicken Stew

• Meat

  • 1 1/2 lb Chicken thighs

• Produce

  • 12 oz Baby white potatoes
  • 1 Bay leaf, dried
  • 3 Carrots, medium
  • 6 Garlic cloves
  • 1/4 cup Parsley, fresh
  • 1 Sweet onion, Medium

• Canned Goods

  • 5 cups Chicken stock

• Baking & Spices

  • 2 tbsp All-purpose flour
  • 1 Salt and freshly ground black pepper

• Oils & Vinegars

  • 1 tbsp Canola oil

Found on littlebroken.com

Description

Ingredients

• 1½ lbs. chicken thighs, boneless, skinless, cut into bite size pieces
• 1 Tbsp. canola oil
• 3 medium carrots, sliced diagonally into ½-inch pieces
• 1 medium sweet onion, cut into 12 wedges
• 6 garlic cloves, chopped
• 5 cups chicken stock, divided
• 2 Tbsp. all-purpose flour
• 1 dried bay leaf
• 12 oz. baby white potatoes, quartered
• ¼ cup fresh chopped parsley
• salt and freshly ground black pepper

Directions

• Season the chicken with salt and pepper, to taste.
• Heat oil in a dutch oven over high heat. Add chicken and cook, stirring occasionally, until brown on all sides, about 6 minutes total. Transfer to a plate.
• Add carrots and onion to the dutch oven and cook, stirring often, until onions begin to soften, about 4-5 minutes. Add garlic and cook for about 30 seconds, stirring nonstop. Add ½ cup chicken stock while stirring and scraping to loosen browned bits from the bottom of the dutch oven.
• In a small bowl, whisk together flour and ½ cup broth; add to the dutch oven. Stir in chicken and remaining 4 cups of chicken broth. Add bay leaf and season with salt and pepper, to taste. Bring to a boil, reduce heat to medium-low and simmer 25 minutes, partially covered.
• Add potatoes and cook uncovered until potatoes are tender, about 18-20 minutes. The liquid will slightly reduce even further. Stir in parsley and discard bay leaf before serving.