Ingredients with Measurements:
- 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
- 2 tbsp olive oil
- 1 onion, chopped
- 3 garlic cloves, minced
- 3 carrots, peeled and chopped
- 4 potatoes, peeled and chopped
- 4 cups chicken broth
- 1 tsp dried thyme
- Salt and pepper, to taste
- 2 tbsp all-purpose flour
- 2 tbsp water
- Fresh parsley, chopped (optional)
Special Equipment Needed:
- Large pot or Dutch oven
- Wooden spoon or spatula
- Measuring cups and spoons
Step-by-Step Instructions:
1. Heat olive oil in a large pot or Dutch oven over medium-high heat.
2. Add chicken and cook until browned on all sides, about 5-7 minutes. Remove chicken from pot and set aside.
3. Add onion, garlic, carrots, and potatoes to the pot and cook until vegetables are slightly softened, about 5 minutes.
4. Pour in chicken broth and add thyme, salt, and pepper. Bring to a boil, then reduce heat and let simmer for 20-25 minutes or until vegetables are tender.
5. In a small bowl, whisk together flour and water until smooth. Slowly pour into the pot while stirring constantly. Cook for an additional 5-10 minutes or until stew has thickened.
6. Serve hot, garnished with fresh parsley if desired.
- Time:
Preparation time: 15 minutes
- Cooking time: 40-45 minutes
Temperature:
- Stew should be cooked over medium-high heat until it comes to a boil, then reduced to a simmer for the remainder of the cooking time.
Serving size:
- This recipe serves 4-6 people.
Nutritional information:
- Calories: 320
- Fat: 10g
- Carbohydrates: 35g
- Protein: 24g
- Sodium: 700mg
- Fiber: 5g
- Sugar: 6g
Substitutions for ingredients:
- Chicken thighs can be substituted with boneless, skinless chicken breasts.
- Olive oil can be substituted with vegetable oil or canola oil.
- Chicken broth can be substituted with vegetable broth or water.
- Fresh thyme can be substituted with dried thyme.
Variations:
- Add other vegetables such as celery or bell peppers.
- Use beef or pork instead of chicken.
- Add a can of diced tomatoes for a more tomato-based stew.
- Add a tablespoon of tomato paste for a richer flavor.
Tips and Tricks:
- Cut all vegetables into similar-sized pieces to ensure even cooking.
- Brown chicken on all sides for maximum flavor.
- Use a wooden spoon or spatula to scrape up any browned bits from the bottom of the pot while cooking the vegetables.
Storage Instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
- Reheat in the microwave or on the stovetop until heated through.
Presentation Ideas:
- Serve in individual bowls with a sprig of fresh parsley on top.
Garnishes:
- Fresh parsley
Pairings:
- Serve with crusty bread or a side salad.
Suggested Side Dishes:
- Crusty bread
- Side salad
Troubleshooting Advice:
- If the stew is too thick, add more chicken broth or water until desired consistency is reached.
- If the stew is too thin, whisk together more flour and water and add to the pot while stirring constantly.
Food Safety Advice:
- Make sure chicken is cooked to an internal temperature of 165°F to ensure it is safe to eat.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food History:
- Stews have been a popular dish for centuries, with variations found in many cultures around the world.
Flavor Profiles:
- This stew has a savory, slightly sweet flavor from the chicken and vegetables, with a hint of thyme.
Serving Suggestions:
- Serve hot with crusty bread or a side salad for a complete meal.
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Taste: Savory, Comforting, Hearty, Herby, Earthy