Old Fashioned Chicken and Vegetable Stew Recipe
Hearty, one pot recipe with lean chicken, potatoes and vegetables that will warm your body & soul!
Ingredients
- 2 lbs. boneless skinless chicken breast cut into cubes
- 2 Tbsp. unsalted butter
- 1 Tbsp. vegetable oil
- 1 large onion chopped
- 16 oz. bag of frozen mixed vegetables
- 1 lb. russet potatoes peeled and cubed
- 2 cloves garlic minced
- 2 tsp. fresh thyme minced
- 1 tsp. fresh rosemary minced
- 1 tsp. salt
- 2 Tbsp. all-purpose flour
- 2 1/2 cups chicken stock
- 1/4 cup heavy cream
Instructions
- Heat butter and oil in a large pot or Dutch oven over medium heat. Add chicken and cook until golden brown, breaking it up into smaller pieces with a wooden spoon as it cooks. Season with salt and black pepper. Remove the chicken onto a separate plate.
- Add onion, garlic, rosemary, thyme and salt to the pot and cook until the onions are soft, about 4-5 minutes. Add the flour and cook for 1 minute. Whisk in the chicken stock. Bring to a boil over medium-high heat, whisking constantly to scrape all the browned bits off the pot.
- Add the potatoes and frozen vegetables. Lower the heat and cover. Simmer for 12-15 minutes, until potatoes are tender, stirring occasionally. Stir in the chicken and cream plus 1/2 cup of water. Cover again and allow to simmer another 10-15 minutes until potatoes and chicken are cooked through.
- Season with additional salt and pepper to taste.
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