Recipe Cheat Sheet

Chicken Stew

6 servings · prep 20 min · total 60 min

Cut the chicken into 1-in pieces
Peel and cube the potatoes
1 1/2 lb boneless skinless chicken breasts or thighs, in 1-in piecesseason, brown in hot oil 5 minadd, cook until softened, 5 minstir in, cook 1 minadd, simmer covered 20 to 25 min, until potatoes are tender and chicken reaches 165°Fstir in, simmer 3 min, until thickened
1 tsp salt
1/2 tsp black pepper
2 Tbsp olive oil
2 Tbsp butter
1 medium onion, diced
3 ribs celery, sliced
3 medium carrots, sliced
2 cloves garlic, minced
1/4 cup all-purpose flour
3 cups chicken broth
1 lb (2 medium) potatoes, peeled and cut in 3/4-in cubes
1 tsp dried thyme
1 cup frozen peas
Recipe Cheat Sheet
Card image

Chicken Stew, written out

Makes 6 servings. Prep 20 min, cook 40 min, ready in 1 hr.

Ingredients

  • 1 1/2 lb boneless skinless chicken breasts or thighs, in 1-in pieces
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 2 Tbsp olive oil
  • 2 Tbsp butter
  • 1 medium onion, diced
  • 3 ribs celery, sliced
  • 3 medium carrots, sliced
  • 2 cloves garlic, minced
  • 1/4 cup all-purpose flour
  • 3 cups chicken broth
  • 1 lb (2 medium) potatoes, peeled and cut in 3/4-in cubes
  • 1 tsp dried thyme
  • 1 cup frozen peas

Before you start

  • Cut the chicken into 1-in pieces.
  • Peel and cube the potatoes.

Directions

  1. Season, brown in hot oil 5 min: boneless skinless chicken breasts or thighs, salt, black pepper, olive oil.
  2. Add, cook until softened, 5 min: step 1, butter, onion, celery, carrots, garlic.
  3. Stir in, cook 1 min: step 2, all-purpose flour.
  4. Add, simmer covered 20 to 25 min, until potatoes are tender and chicken reaches 165°F: step 3, chicken broth, potatoes, dried thyme.
  5. Stir in, simmer 3 min, until thickened: step 4, frozen peas.

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