Ingredients and Weight:
- Boneless, skinless chicken thighs: 2 pounds
- Potatoes: 3 pounds (russet or Yukon Gold)
- Carrots: 1 pound
- Celery: 1 bunch (about 10 ounces)
- Onion: 1 large
- Garlic: 4 cloves
- Chicken broth: 8 cups
- Heavy cream: 1 cup
- All-purpose flour: 1/4 cup
- Dried thyme: 1 teaspoon
- Dried rosemary: 1 teaspoon
- Salt and black pepper: to taste
Preparation Time:
15 minutes
Cooking Time:
60-75 minutes
Difficulty Level:
2 (Easy)
Preparation Method Steps:
- Season the chicken thighs with salt and pepper.
- Heat a large pot or Dutch oven over medium heat. Add the chicken thighs and brown on all sides.
- Remove the chicken from the pot and set aside.
- Add the potatoes, carrots, celery, onion, and garlic to the pot. Cook until the vegetables are tender, about 10 minutes.
- Stir in the flour until it forms a paste. Cook for 1 minute.
- Gradually whisk in the chicken broth. Bring to a simmer.
- Add the chicken thighs back to the pot. Simmer for 30-45 minutes, or until the chicken is cooked through.
- Stir in the heavy cream. Season with thyme, rosemary, salt, and pepper.
- Cook for an additional 5 minutes, or until the sauce has thickened.
Nutritional Information:
- Calories: 450 per serving (1 cup)
- Protein: 30 grams
- Fat: 20 grams
- Carbohydrates: 35 grams
- Fiber: 4 grams
Dish Characteristics:
- Creamy and flavorful stew
- Tender chicken and vegetables
- Comforting and hearty
- Perfect for a cold winter night
User Comments:
- "This stew was absolutely delicious! The flavors were so rich and the chicken was cooked perfectly."
- "I love the creamy sauce and the variety of vegetables."
- "This is my new go-to comfort food recipe."
- "I highly recommend this stew to anyone looking for a satisfying and easy-to-make meal."
- "I added some shredded cheese on top and it was heavenly!"
Special Precautions and Tips:
- If you don't have heavy cream, you can substitute with milk or half-and-half.
- You can use any vegetables you like in this stew.
- If you want a thicker stew, add more flour. If you want a thinner stew, add more chicken broth.
- Serve with a side of crusty bread or biscuits for dipping.
