Chicken Stew
This is an easy, one-pan dinner, that (almost) anyone can put together quickly.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 2 servings 1x
- Category: Chicken
- Method: Braise
Ingredients
Scale
- 12oz, 360gr) chicken breasts, boneless, skinless, cut into 1″ (2.5cm) pieces
- 3 tbs flour
- 1 tbs paprika
- 3 – 4 shallots, peeled, cut in half lengthwise if large
- 2 medium carrots, halved or quartered lengthwise, cut into 2″ (5cm) lengths
- 2 potatoes, quartered, cut into thirds
- 2 cloves garlic, minced
- 1 tbs olive oil
- 1 tsp rosemary
- 1 tsp thyme
- 2 bay leaves (laurel)
- 1 cup chicken broth
- 1/4 cup sherry or white wine
- 1 tbs cornstarch (maizena) dissolved in 2 tbs chicken stock (if needed)
Instructions
- Put flour and paprika into shallow bowl and mix well.
- Add chicken and stir gently to coat.
- Heat oil in medium saucepan over medium-high heat.
- Add chicken and brown quickly.
- Add garlic and sauté 1 minute.
- Add shallots, carrots, herbs, broth and sherry.
- Bring to a boil.
- Add potatoes, cover, reduce heat to low and let simmer for 30 minutes.
- If desired, for a thicker gravy, dissolve cornstarch in chicken broth.
- Uncover stew, increase heat, add cornstarch and stir until sauce is thickened.
- Remove bay leaves and serve.
Notes
Pierce vegetables with a fork or sharp knife to see if they are done; if not simmer another 5 – 10 minutes.
You can skip the sherry / wine and use a bit more chicken broth.
Nutrition
- Serving Size: 1/2 recipe
- Calories: 521
- Sugar: 7.9 g
- Sodium: 612 mg
- Fat: 12.8 g
- Saturated Fat: 2.2 g
- Trans Fat: 0 g
- Carbohydrates: 51.9 g
- Fiber: 8.4 g
- Protein: 44.9 g
- Cholesterol: 126.6 mg
Keywords: chicken breast, chicken stew
Find it online: https://thymeforcookingblog.com/2022/04/chicken-stew/
