Chicken StewRecipe preview on Faxo
Recipe

Description
Serve this comforting, delicious and satisfying chicken stew to your family. It's heartier and thicker than a chicken soup with tender chicken, vegetables and potatoes.
Ingredients
- 1 3/4 lb. boneless, skinless chicken thighs, cut into 1 inch pieces
- 4 T. all-purpose flour, divided
- 2 T. butter
- 1 T. olive oil
- 1 yellow onion, diced
- 3 ribs celery, diced
- 4 cloves garlic, minced
- 1/2 lb. carrots, sliced
- 1 1/2 lb. baby potatoes, cut into halves
- 1 t. dried parsley
- 1/2 t. dried thyme
- 1/2 t. dried rosemary
- 1/2 t. dried sage
- 1/4 t. freshly ground black pepper
- 2 c. chicken broth
- 2 c. vegetable broth
- 1 T. chopped fresh parsley, optional
Steps
- Sprinkle 2 T. flour over the chicken pieces; toss until the chicken is coated; set aside.
- Add the butter and olive oil to a large pot or Dutch oven; set over medium heat until hot and sizzling.
- Add the coated chicken to the pot; allow the chicken to brown on all sides, avoiding stirring until browned on the bottom. When chicken is browned and has a nice brown layer of flour on the bottom of the pot, remove the chicken to a clean bowl with a slotted spoon. The chicken will not be cooked through yet, just browned.
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