The Best Chicken Stew
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This hearty one-pot stew recipe practically cooks itself! It's made with tender chunks of chicken thighs, mushrooms and vegetables. All simmered in a rich-seasoned broth until tender. It’s super flavorful and easy to make.
Ingredients
Instructions
Get all your prep done before you start cooking: Cut the chicken thighs into small pieces. Peel and chop the carrots into half-moons. Chop the parsley, slice the mushrooms, mince the garlic cloves and finely chop the onions.
Heat a large pot or a Dutch oven over medium high. Add mushrooms and cook until they start to release moisture. Add oil and cook until browned. Remove form pot.
Add butter. When melted, add onions, garlic, carrots and celery stalk. Cook for 3 minutes. Stir in salt, pepper, paprika and thyme. Add chicken and cook for 3 minutes. Next, stir in flour. Then, pour in broth. Bring to a boil, cover and simmer for 15 minutes over medium low.
Stir in mushrooms and parsley. Simmer, uncovered for 5 minutes more. Taste and adjust salt. Enjoy!
Nutrition
- Calories
- 408 kcal
- Carbohydrate Content
- 15 g
- Protein Content
- 25 g
- Fat Content
- 28 g
- Saturated Fat Content
- 8 g
- Cholesterol Content
- 133 mg
- Sodium Content
- 944 mg
- Fiber Content
- 3 g
- Sugar Content
- 5 g
- Trans Fat Content
- 0.2 g
- Unsaturated Fat Content
- 17 g
- Serving Size
- 1 serving