Old-Fashioned Chicken Stew
Ingredients:
2 lbs (about 4 cups) bone-in, skinless chicken thighs or breasts
2 tablespoons olive oil or butter
1 large onion, chopped
3 cloves garlic, minced
3 large carrots, peeled and sliced
3 large potatoes, peeled and cubed
2 celery stalks, chopped
1 cup frozen or fresh peas
1 cup corn kernels (fresh, frozen, or canned)
4 cups chicken broth
1 cup water
1/2 cup heavy cream or whole milk (optional for creaminess)
2 tablespoons all-purpose flour (for thickening)
1 teaspoon dried thyme
1 teaspoon dried rosemary
1 bay leaf
Salt and freshly ground black pepper to taste
Fresh parsley, chopped (for garnish)
Instructions:
Prepare the Chicken:
If using bone-in chicken, remove the skin and trim excess fat. Cut the chicken into bite-sized pieces. If using chicken breasts, cut them into chunks.
Brown the Chicken:
In a large pot or Dutch oven, heat the olive oil or butter over medium-high heat.
Add the chicken pieces and brown them on all sides. You don’t need to cook them through—just get a nice golden color. Remove the chicken and set aside.
Sauté Vegetables:
In the same pot, add the chopped onion and cook until softened, about 5 minutes.
Add the garlic and cook for an additional minute.
Add Remaining Vegetables:
Stir in the carrots, potatoes, and celery. Cook for about 5 minutes, stirring occasionally.
Add Broth and Seasonings:
Sprinkle the flour over the vegetables and stir well to coat. This will help thicken the stew.
Gradually add the chicken broth and water, stirring to combine and avoid lumps.
Return the browned chicken to the pot.
Add the thyme, rosemary, bay leaf, salt, and pepper.
Simmer:
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