Chicken Stew
This thick, hearty chicken stew will hit the spot on a cold autumn day, trust me.
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Servings: 4
Calories: 460kcal
Equipment
Ingredients
- 1 tablespoon extra virgin olive oil, plus more if needed
- 2 pounds boneless, skinless chicken thighs
- 1 yellow onion, peeled and diced
- 3 ribs celery, trimmed and diced
- 4 carrots, trimmed, peeled, and diced
- 4 cloves garlic, peeled and minced
- 2 tablespoons sweet paprika
- ½ teaspoon smoked paprika
- ½ teaspoon hot Hungarian paprika, optional
- 2 tablespoons flour
- 3 cups chicken stock
- 1 pound baby Yukon gold potatoes, scrubbed and quartered
- Salt and pepper to taste
- Fresh dill, optional, for garnish
- Lemon wedges, for serving
Instructions
Brown the chicken:
- Heat 1 tablespoon extra virgin olive oil over medium heat in a large soup pot.
- Pat the chicken dry and season with salt and pepper. Add to the soup pot in an even layer and cook for 5 minutes per side. Transfer to a plate. Keep the heat on the soup pot at medium.
Cook the aromatics:
- Add another teaspoon of oil if needed. Add the onion, celery, and carrots and cook for 5–6 minutes. Season with salt and pepper.
- Add the garlic and the sweet, smoked, and Hungarian paprika. Cook for 1 minute until fragrant.
- Add the flour and toss to coat. Cook for 1–2 minutes to toast it in the pot.
Simmer the stew:
- Pour in the stock and whisk to incorporate into the flour. Bring to a low boil. Reduce heat to low and add the potatoes and the chicken thighs. Simmer for 20–30 minutes or until the chicken is cooked through and the broth is thick.
- Transfer the chicken to a bowl and taste the broth and season. If you like a thicker broth, make a slurry with 1 tablespoon of flour and ⅓ cup of hot broth and whisk it back into the stew.
Shred the chicken:
- Shred the chicken into bite-sized pieces using two forks. Return it to the pot. Simmer for 5 minutes. Taste and season once more. Turn off the heat.
To serve:
- Ladle the chicken into bowls and garnish with dill and lemon. Enjoy!
Nutrition
Calories: 460kcal | Carbohydrates: 31g | Protein: 51g | Fat: 15g | Sodium: 290mg | Fiber: 5g | Sugar: 3g | Vitamin C: 26mg
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