1-Pot Chicken Stew Recipe
There's no denying that one-pot dishes are the bees knees. Not only are these types of recipes easy to make, but they also make cleanup much more manageable — because who wants to spend all evening washing pots and pans? This dish is packed with filling ingredients, starting with chicken thighs. It's also a great way to get your serving of veggies, thanks to the celery, carrots, onion, and baby potatoes. Of course, a delicious combination of spices also adds plenty of flavor to the chicken and veggies, so this dish is anything but boring.
Recipe developer Catherine Brookes came up with this easy meal you can make in one pot, making it great for weeknights. Brookes also explains why she loves the one-pot aspect of the recipe so much. "One pot meals and always a great idea as they require minimal washing up and generally less prep time," she shares. "This hearty stew makes the perfect warming winter dinner. The mustard and herbs pair so well with the chicken and veggies here."
Gather the ingredients for this 1-pot chicken stew
To kick things off, you will need to make a list and head to the store. Load your cart with olive oil, boneless, skinless chicken thighs, celery, carrots, onion, garlic cloves, all-purpose flour (or gluten-free), Dijon mustard, dried thyme, dried rosemary, chicken broth, baby potatoes, peas, salt, pepper.
Fry the chicken thighs
The first thing you will need to do is cook the chicken thighs. Take out a large pot (the same one you will use for the duration of the recipe) and heat a tablespoon of olive oil.
Once the olive oil has heated, add the chicken thighs to the hot pot. Cook for a few minutes on each side, until each thigh is lightly browned. Once browned, remove the chicken from the pan and set it to the side.
Cook the veggies
Measure out another tablespoon of olive oil and drizzle it in the pot. Next, add the onion, carrot, and celery to the mix. Continue cooking until softened, which should take about 6-8 minutes. Then, add the garlic and cook for another minute. By now, your kitchen should smell pretty good!
Add some flavor to the mix
Throw in the mustard, rosemary, and thyme to add some flavor to the veggies. You can also add the flour at this time. Be sure to mix and coat the veggies well. "Adding the flour helps to thicken the broth a little, making the texture more like a stew rather than a soup," Brookes explains.
Mix in the chicken and broth
It's time to add the chicken back into the pot. Then, pour in the chicken broth. Stir well and then crank up the heat to bring the liquid to a boil. Once you see bubbles reach the top of the surface, let the mixture simmer for 20 minutes.
Cook the baby potatoes and peas
After the first 20 minutes of cooking, add the baby potatoes and stir again to combine. Then, cover the pot with a lid and let the mixture simmer for another 20 minutes. Last but not least, add the peas and simmer for an additional 2 minutes.
Shred the chicken and serve
Carefully remove the pot from heat and use two forks to shred the chicken thighs into smaller pieces. Then, add them back to the pot and serve. This dish goes great with a little bit of chopped parsley if you wish. Otherwise, you can serve as-is.
Brookes provides a few serving suggestions for you to try. "This stew is great served with some crusty bread or a side salad," she suggests. "Leftovers should last well in the fridge up to 3 days and can be reheated in the microwave."
- 2 tablespoons olive oil
- 6 skinless, boneless chicken thighs
- 1 stick celery, diced
- 1 large carrot, peeled and diced
- 1 onion, diced
- 3 cloves garlic, minced
- 3 tablespoons all-purpose flour (or gluten-free flour)
- 2 teaspoons Dijon mustard
- ½ teaspoon dried thyme
- ½ teaspoon dried rosemary
- 4 cups chicken broth
- 1 pound baby potatoes, quartered
- 1 cup peas
- salt, to taste
- pepper, to taste
- fresh parsley, for garnish
- Heat 1 tablespoon of oil in a large pot on a medium-high setting. Fry the chicken thighs for a few minutes on each side until lightly browned. Remove from the pan and set aside.
- Add the second tablespoon of oil to the pot. Fry the onion, carrot, and celery for about 6-8 minutes until softened. Then add the garlic and fry for another minute.
- Stir in the mustard, rosemary, thyme, and flour to coat the vegetables.
- Return the chicken to the pot and pour in the chicken broth. Stir well, bring to a boil and leave to simmer for 20 minutes.
- Add the baby potatoes, stir, cover, and simmer for another 20 minutes.
- Add the peas and simmer for a final 2 minutes.
- Remove the pot from the heat and use 2 forks to gently pull apart the chicken thighs into smaller shredded pieces.
- Taste the stew and add salt and pepper to taste.
- Serve with chopped fresh parsley if desired.
| Calories per Serving | 957 |
| Total Fat | 58.3 g |
| Saturated Fat | 14.9 g |
| Trans Fat | 0.2 g |
| Cholesterol | 290.9 mg |
| Total Carbohydrates | 46.2 g |
| Dietary Fiber | 6.5 g |
| Total Sugars | 9.1 g |
| Sodium | 1,763.4 mg |
| Protein | 59.8 g |
