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Creamy Chicken Stew
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Ingredients
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Step by step
Method
4 steps
- 1
Pat 1½ pounds boneless chicken thighs dry and season with 1 teaspoon kosher salt and ½ teaspoon black pepper. Heat 2 tablespoons olive oil in a Dutch oven over medium-high and brown the chicken 4 minutes per side. Move it to a plate.
- 2
Cook 1 diced onion, 3 sliced carrots, and 2 sliced celery stalks in the same pot for 6–8 minutes, until the onion softens. Stir in 2 minced garlic cloves and 3 tablespoons flour for 1 minute.
- 3
Whisk in 3 cups chicken broth, scraping up the browned bits. Add 1 pound quartered baby potatoes, 1 teaspoon dried thyme, and the chicken with its juices. Cover and simmer gently for 25–30 minutes, until the potatoes are tender and the chicken reaches 165°F.
- 4
Break the chicken into large pieces and stir in ¾ cup heavy cream and 1 cup frozen peas. Simmer uncovered for 4–5 minutes, until the stew thickens and the peas are hot. Taste for salt and finish with chopped parsley.