Hearty One-Pot Stewed Chicken
A comforting dish featuring tender chicken thighs and vibrant vegetables simmered in rich broth, all made in one pot for easy preparation and cleanup.
Ingredients
Main Ingredients
- 1.5 lbs boneless, skinless chicken thighs, cut into 2-inch chunks Ideal for quick cooking and tenderness
- 2 tbsp avocado oil, divided
- 3 medium carrots, peeled and cut diagonally into ½-inch slices
- 1 medium sweet onion, cut into 12 wedges
- 6 cloves garlic, chopped
- 5 cups chicken broth or stock, divided
- 2 tbsp all-purpose flour Thickens the stew
- 12 oz baby white potatoes, scrubbed and quartered
- ¼ cup fresh chopped parsley For garnish
- Kosher salt and freshly ground black pepper to taste Adjust according to preference
Instructions
Preparation
- Cut the boneless, skinless chicken thighs into 2-inch chunks.
- Heat 1 tablespoon of avocado oil in a large pot over medium heat.
- Add the chicken pieces in batches and cook for about 4-5 minutes until golden brown on all sides.
- Transfer the browned chicken to a plate and set aside.
Cooking
- In the same pot, add the remaining 1 tablespoon of avocado oil and the carrots, onion wedges, and garlic.
- Sauté for about 5-7 minutes until they start to soften.
- Deglaze the pot with a cup of chicken broth by scraping up the brown bits from the bottom.
- Add the flour over the sautéed vegetables and stir well.
- Slowly add the remaining chicken broth while stirring continuously.
- Add the bay leaf and season with salt and pepper.
- Bring the mixture to a gentle simmer.
- Add the chicken back into the pot along with the quartered potatoes.
- Cover and let simmer for about 30-35 minutes, or until the chicken is tender and the potatoes are cooked through.
Serving
- Add fresh chopped parsley just before serving.
- Scoop into bowls and garnish with more parsley if desired.
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Notes
For best flavor, consider making the stew a day ahead. Adjust the seasoning as needed before serving.