Simple Chicken Potato Stew
This chicken potato stew features tender chicken thigh fillets, potatoes and carrots cooked in a lightly spiced stock for a delicious, comforting one-pot meal.
Servings 4 -5 servings
Calories 243kcal
Equipment
- Large pot with lid
Ingredients
- 8 chicken thighs skinless, boneless
- 1⅔ pounds new potatoes see *Notes
- 2 large carrots peeled, cut into 1-inch chunks
- 1 large onion or 2 medium, finely chopped
- 2-3 garlic cloves finely chopped
- 1 celery rib finely chopped
- 1 bay leaf
- 1-2 teaspoons mixed herbs such as herbes de Provence or Italian
- ½ teaspoon paprika and fine sea salt each
- 1 tablespoon tomato puree and white wine vinegar each
- 4 tablespoons white wine
- 1½ cups vegetable stock hot
- 1 tablespoon flour
- 1½ tablespoons olive oil
- Freshly ground pepper and chopped parsley
Instructions
- Prepare chicken: Cut each fillet into 3 pieces and remove as much fat as possible. Set aside.
- Cook vegetables: Heat the oil then add the onion, garlic, celery and bay leaf and cook over a low/medium heat for 4 minutes until softened, stirring occasionally. Add the wine and cook for 2 more minutes.
- Add chicken: Add the chicken, ½ teaspoon of salt, paprika, herbs and lots of freshly ground pepper. Stir and cook over a medium heat for 2-3 minutes.
- Add flour: Sprinkle the flour over the chicken and stir until thoroughly mixed in.
- Add potatoes: Add the potatoes, carrots and tomato puree. Pour in the stock, add more pepper, cover and bring to the boil.
- Cook stew: Lower the heat then simmer for about 30-35 minutes or until the potatoes are tender, stirring occasionally. Towards the end of cooking add the vinegar.
- Serve: Remove from the heat, adjust the seasoning as needed and serve with freshly chopped parsley (5-6 tablespoons).
Notes
- *I recommend using potatoes that hold their shape in cooking. Good options include new/baby potatoes or (waxy) salad potatoes – such as Alexandra or Yukon Gold (medium-starch potatoes). Avoid high-starch/floury varieties, such as Maris Piper or Russet.
- Cut each chicken thigh fillet into 3 pieces removing as much fat as possible.
- Cook the stew for about 30-35 minutes just until the potatoes are tender (try not to overcook it).
- Cook the stew covered. If you want to thicken the sauce remove the lid for the final 5 minutes of cooking (though bear in mind the sauce will thicken naturally as it cools).
- Leftover chicken and potato stew can be refrigerated for up to 3 days.
- Freeze for up to 3 months. Defrost in the fridge overnight.
Nutrition
Serving: 1serving | Calories: 243kcal | Carbohydrates: 42g | Protein: 5g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 389mg | Potassium: 973mg | Fiber: 6g | Sugar: 5g | Vitamin A: 5316IU | Vitamin C: 42mg | Calcium: 45mg | Iron: 2mg