German Chicken Stew
A hearty and flavorful stew made with tender chicken, potatoes, and vegetables, inspired by traditional German cuisine.
Ingredients
- ●1 1/2 pounds boneless, skinless chicken breast or thighscut into 1-inch pieces
- ●2 large potatoespeeled and cubed
- ●4 medium carrotspeeled and sliced
- ●1 large onionschopped
- ●3 cloves garlicminced
- ●2 tablespoons all-purpose flourfor dredging chicken
- ●2 cups beef brothlow sodium
- ●1 teaspoon dried thymefresh or dried
Instructions
- 1
Preheat oven to 300°F (150°C).
- 2
Season the chicken with salt and pepper.
- 3
Dredge the chicken in flour, shaking off excess.
- 4
Heat 2 tablespoons of oil in a large Dutch oven over medium-high heat.
- 5
Sear the chicken until browned, about 5 minutes. Remove from pot and set aside.
- 6
Add more oil if necessary, then sauté the onions and carrots until tender, about 8 minutes.
- 7
Add the garlic and cook for 1 minute.
- 8
Add the potatoes, beef broth, thyme, and browned chicken back into the pot.
- 9
Cover the pot and transfer to the preheated oven.
- 10
Bake for 25-30 minutes or until the chicken is cooked through and the potatoes are tender.
- 11
Serve hot, garnished with fresh parsley if desired.