One-Pot Chicken Stew

5.0
(1)

I threw this together and it was so good, I had to write the recipe down. Would be excellent with crusty bread and a green salad.

1
Prep Time:
15 mins
Cook Time:
35 mins
Total Time:
50 mins
Servings:
3
Yield:
3 servings

Ingredients

  • 1 tablespoon vegetable oil

  • 3 (5 ounce) boneless, skinless chicken thighs, cut into bite-sized cubes

  • 1 large onion, chopped

  • ¼ cup all-purpose flour

  • 4 cups water

  • 3 cups skin-on cubed potatoes

  • 1 cup diced carrot

  • 1 tablespoon chicken soup base

  • 1 tablespoon herbes de Provence

  • ½ cup diced green bell pepper

  • 1 cup chopped button mushrooms

Directions

  1. Heat oil in a deep pan over medium heat. Add chicken and onion; cook and stir until browned, 5 to 7 minutes. Add flour; cook and stir for 2 to 3 minutes.

  2. Add water, potatoes, carrot, soup base, and herbes de Provence. Cover and simmer for 15 to 20 minutes. Add mushrooms and bell pepper; simmer until all vegetables are tender, 10 to 15 more minutes.

Cook's Note:

You can use 4 cups chicken stock plus salt and ground black pepper to taste instead of the water and chicken base, if preferred.

Nutrition Facts (per serving)

440 Calories
15g Fat
47g Carbs
31g Protein
Nutrition Facts
Servings Per Recipe 3
Calories 440
% Daily Value *
Total Fat 15g 19%
Saturated Fat 4g 18%
Cholesterol 86mg 29%
Sodium 841mg 37%
Total Carbohydrate 47g 17%
Dietary Fiber 6g 23%
Total Sugars 7g
Protein 31g
Vitamin C 57mg 287%
Calcium 71mg 5%
Iron 4mg 19%
Potassium 1168mg 25%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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