Chicken Stew

Chicken Stew

This is an easy, one-pan dinner, that (almost) anyone can put together quickly.


  • 12oz, 360gr) chicken breasts, boneless, skinless, cut into 1″ (2.5cm) pieces
  • 3 tbs flour
  • 1 tbs paprika
  • 34 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)


  • 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.


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.


Keywords: chicken breast, chicken stew

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