Classic American Chicken Stew
A hearty, comforting stew made with tender chicken, fresh herbs, and a rich broth. Perfect for a chilly evening.
Ingredients
- ●1 lb Chicken breast or thighsBoneless, skinless
- ●1 medium OnionChopped
- ●2 medium CarrotsPeeled and chopped
- ●2 large PotatoesPeeled and chopped
- ●8 oz MushroomsSliced
- ●2 sprigs Fresh thymeChopped
- ●2 sprigs Fresh rosemaryChopped
- ●2 tbsp All-purpose flourFor thickening
- ●4 cups Chicken brothLow-sodium
Instructions
- 1
Heat oil in a large Dutch oven over medium-high heat.
- 2
Add the chopped onion and cook until browned, about 5 minutes.
- 3
Add the sliced mushrooms and cook until they release their liquid and start to brown, about 5 minutes.
- 4
Add the chicken, thyme, and rosemary to the pot. Cook until the chicken is browned on all sides, about 5-7 minutes.
- 5
Add the chopped carrots and potatoes to the pot. Cook for 5 minutes.
- 6
Add the chicken broth and bring the mixture to a boil.
- 7
Reduce the heat to low and simmer, covered, for 20-25 minutes, or until the chicken is cooked through and the vegetables are tender.
- 8
Stir in the flour to thicken the stew.
- 9
Season with salt and pepper to taste.
- 10
Serve hot, garnished with fresh herbs if desired.