Hearty Chicken Stew recipe

All Recipes Best Recipe Soups, Stews and Chili Recipes Stews Chicken

Ingredients

1 tablespoon olive oil
1 ½ pounds boneless chicken thighs
3 tablespoons salted butter
2 carrots, chopped
2 stalks celery, chopped
1 small onion, sliced
2 cups sliced mushrooms
3 tablespoons all-purpose flour
3 cups chicken broth, or more to taste
salt and ground black pepper to taste

Nutrition Info

271.7 calories
carbohydrate: 8.4 g
cholesterol: 88.3 mg
fat: 16.6 g
fiber: 1.5 g
protein: 21.6 g
saturatedFat: 6.2 g
servingSize: -
sodium: 742.8 mg
sugar: 3 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Heat oil in a Dutch oven or large saucepan over medium-high heat. Brown chicken thighs in the hot oil, 2 to 3 minutes per side. Remove chicken and add butter, allowing it to melt but not burn. Add carrots, celery, onion, and mushrooms. Cook until mushrooms are soft and onion is translucent, 5 to 7 minutes.

  2. Stir flour into the mixture to make a roux with the butter. Allow to cook, stirring, until it darkens a little, 10 to 15 minutes. Slowly add chicken broth while continuing to stir. Add chicken, reduce heat, and let simmer until easily shredded, 1 to 1 1/2 hours. Season with salt and pepper. Serve hot in a bowl or on a plate.

Recipe Yield

6 servings

Recipe Note

Stumbled upon this chicken stew through a little experimentation. It's hot, hearty, and simple. Try serving with biscuits or bread. Tasty stew for the wintertime.

Do you like the recipe? Share this tasty recipe!