Recipe Background
One-Pot Chicken Stew combines simplicity and richness for easy comfort.
Just after returning from a year abroad, I moved into a cozy tree-lined apartment. It was an unseasonably rainy day, perfect for unpacking my life into this new space. To celebrate the downpour, I decided to make a dish that combined all the flavors and comfort I had gathered from my travels. The pantry still had a jar of dried thyme and a lone bay leaf tucked away, both reminders of culinary adventures past. I grabbed these along with a well-loved Dutch oven I had yet to pack away.
A fan of simplicity, I chose chicken thighs for their ease and ability to soak up flavors beautifully. While searing them in canola oil, the familiar sound took me back to bustling kitchens filled with chatter and the scent of promise. As the aroma filled my snug kitchen, I tossed in some baby potatoes, vibrant carrots, and the smallest of diced onions—as well as celery for that crisp edge every stew needs. Remembering a tip from a seasoned chef I met in a Parisian market, I made sure to really scrape the browned bits from the bottom of the pot for added depth.
As the stew simmered, I felt right at home wrapped in the warmth of delicious memories. I let the chicken swim in the rich broth, knowing the low-sodium variety would allow each ingredient to shine. Finally, folding in the cornstarch slurry, I watched it thicken just enough, the softened vegetables cradling the tender chicken. Garnishing with fresh parsley brought a hint of brightness, a nod to the dots of greenery outside my window. This one-pot chicken stew has since become my go-to for settling into new spaces, a tradition of sorts.
Ingredients
- 2 tablespoons canola oil
- 6 chicken thighs boneless and skinless
- 3/4 pound baby potatoes quartered
- 2 large carrots peeled and sliced
- 2 ribs celery sliced
- 1/2 medium onion finely diced
- 1 teaspoon garlic minced
- 3/4 teaspoon salt
- 1/2 teaspoon dried parsley
- 1/4 teaspoon dried thyme
- 1/4 teaspoon black pepper
- 1 bay leaf
- 3 cups low-sodium chicken broth divided
- 2 tablespoons cornstarch
- fresh parsley optional, to taste, for garnish
Directions
- In a 4-quart Dutch oven or soup pot over medium-high heat, add the canola oil.
- Add the chicken thighs to the hot oil and cook, flipping them once, until just lightly browned all over, about 2-3 minutes per side.
- Transfer the chicken thighs to a plate and set them aside.
- Add the potatoes, the carrots, the celery, and the onions to the chicken drippings in the pot and cook, while stirring occasionally, until the vegetables begin to soften, about 5-6 minutes.
- Add the garlic, the salt, the dried parsley, the thyme, the black pepper, and the bay leaf to the vegetable mixture and cook, while stirring frequently, until fragrant, about 1 minute.
- Add 2 1/2 cups of the chicken broth to the vegetable mixture and using a wooden spoon, scrape the bottom of the pot to release the browned bits.
- Bring the vegetable mixture to a simmer.
- Add the chicken thighs to the broth, pressing them down into the liquid.
- Cover the pot and reduce the heat to low.
- Simmer the stew mixture until the potatoes and the carrots are tender and the chicken thighs reach an internal temperature of 165 degrees F, about 15-20 minutes.
- Transfer the chicken thighs to a cutting board and using two forks, shred them.
- In a small bowl, add the remaining chicken broth and the cornstarch and whisk to combine.
- Add the shredded chicken and the slurry mixture to the stew mixture and stir to combine.
- Simmer the stew mixture until slightly thickened, about 2-3 minutes.
- Serve garnished with the fresh parsley.
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