Creamy Chicken Stew in 60 Minutes (One-Pot Recipe)

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5 stars from 2 reviews

Creamy Chicken Stew in 60 Minutes (One-Pot Recipe)

Creamy Chicken Stew is soulful and savory, silky and smooth, with each spoonful more satisfying than the last!

Author: Donna Elick

Servings:

Prep Time15

Cook Time45

Total Time1

Ingredients

2 tablespoons butter
1 small yellow onion diced
2 carrots sliced, about 1 cup
2 stalks celery diced, about 1 cup
1/3 cup all-purpose flour
1 teaspoon kosher salt
1 teaspoon black pepper
1 teaspoon minced rosemary
1 teaspoon dried thyme leaves
1 bay leaf
1 1/2 pounds boneless, skinless chicken thighs diced
4 cups chicken broth
3/4 pound baby potatoes cut in half
1/2 red bell pepper diced
1 cup frozen green beans
1/2 cup heavy cream

Instructions

In a large, heavy-bottomed pot over medium heat, melt the butter. Add diced onions, carrots, and celery, then saute for 3-4 minutes, or until onions are soft.
Add the flour, salt, pepper, rosemary, and thyme to the vegetables. Saute for another 1-2 minutes, or until the flour is beginning to brown and is well distributed.
Increase the burner to high heat. Add the bay leaf, chicken, broth, potatoes, and bell pepper to the pot and bring to a boil.
Reduce heat to medium, cover the pot, and simmer stew for 30 minutes, or until the potatoes are fork tender and the chicken is cooked through.
Remove the lid from the pot and add green beans and heavy cream. Simmer, uncovered, for 5-10 minutes longer, to thicken the stew.

Notes

Store in a covered container in the refrigerator for up to 3 days, or freeze for up to 3 months.

This makes a delicious, comforting, creamy chicken stew. You can reduce the cream for a more broth-forward chicken stew.

If you would like your chicken stew thicker, whisk together equal parts cornstarch and cold water in a small bowl. Whisk the slurry into the finished stew gradually, until it thickens to desired consistency.

You can add any of your favorite vegetables. Vegetables that are softer and cook more quickly should be added at the end with the green beans. Leafy greens could also be stirred in at the end, giving them just a couple minutes to wilt. Firmer vegetables like sweet potatoes or turnips should be added at the beginning with the red potatoes so that they have time to soften.

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