Ingredients
1 yellow onion
3 ribs celery
4 cloves garlic
1/2 lb. carrots
1.75 lbs. boneless, skinless chicken thighs
4 Tbsp all-purpose flour, divided
2 Tbsp butter
1 Tbsp olive oil
1.5 lbs. baby potatoes
1 tsp dried parsley
1/2 tsp dried thyme
1/2 tsp dried rosemary
1/2 tsp dried sage
1/4 tsp freshly cracked black pepper
2 cups chicken broth
2 cups vegetable broth
1 Tbsp chopped fresh parsley (optional)
Instructions
Dice the onion and celery, mince the garlic, slice the carrots, and cut the baby potatoes in half before you begin.
Cut the chicken thighs into 1-inch pieces. Sprinkle 2 Tbsp of the flour over the chicken and toss until the chicken is evenly coated.
Add the butter and olive oil to a large pot. Heat the butter and oil over medium until they are hot and sizzling.
Add the flour-coated chicken to the pot with the butter and oil and allow the chicken to brown on all sides (avoid stirring until browned on the bottom). When the chicken is browned and there is 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 does not need to be cooked through at this point, just browned on the outside.
Add the onion, celery, garlic, and carrots to the pot and continue to sauté until the onions are soft. Use the moisture released by the vegetables to dissolve and scrape the browned bits off the bottom of the pot.
Once the vegetables are slightly softened, add the remaining 2 Tbsp flour to the pot and continue to sauté over medium for about two minutes more. The flour will begin to coat the bottom of the pot again.
Return the browned chicken to the pot. Also add the potatoes, parsley, thyme, rosemary, sage, pepper, chicken broth, and vegetable broth. Stir to combine and dissolve any flour off the bottom of the pot.
Place a lid on the pot and allow it to come up to a boil. Once it reaches a boil, remove the lid and turn the heat down to medium-low. Allow the stew to simmer over medium-low, without a lid and stirring occasionally, for about 30 minutes or until the potatoes are tender and the broth has thickened.
Taste the stew and add salt if needed (I did not add any, but it will depend on the salt content of the broth you used). Add a tablespoon of fresh chopped parsley if desired, and serve hot.
Key Points About Ingredients:
- Boneless, skinless chicken thighs are ideal for stew because they stay moist and tender during the long simmer, unlike chicken breasts which can dry out.
- Baby potatoes hold their shape beautifully during cooking and don't need peeling, saving prep time while adding a creamy, buttery texture to the stew.
- Using a combination of chicken broth and vegetable broth creates a more complex, layered flavor base than using a single broth alone.
- Coating the chicken in flour before browning serves double duty — it creates a golden crust on the meat and contributes to thickening the stew's broth.
- Fresh parsley added at the end brightens the overall flavor and adds a pop of color, balancing the richness of the slow-simmered stew.
Key Nutritional Insights:
- Chicken thighs provide a generous amount of protein per serving, supporting muscle maintenance and keeping you feeling full and satisfied.
- Carrots and potatoes are excellent sources of potassium and vitamin A, both important for heart health and immune function.
- The combination of olive oil and butter provides a balance of monounsaturated fats and saturated fats, contributing to the stew's rich mouthfeel.
- Baby potatoes contribute complex carbohydrates and dietary fiber, providing sustained energy and supporting digestive health.
- Celery and onions are low-calorie aromatics that add significant flavor while also contributing antioxidants and anti-inflammatory compounds to the dish.
Nutrition Facts
- Serving Size1
- Amount per serving
- Calories390
- Standard DV% Daily Value*
- Total Fat14 g72 g19.44%
- Saturated Fat5 g20 g25%
- Trans Fat0 g
- Polyunsaturated Fat2 g
- Monounsaturated Fat6 g
- Cholesterol115 mg300 mg38.33%
- Sodium680 mg2300 mg29.57%
- Total Carbohydrate32 g275 g11.64%
- Dietary Fiber4 g28 g14.29%
- Total Sugars5 g
- Added Sugars0 g50 g0%
- Sugar Alcohal0 g
- Protein33 g50 g66%
- Vitamin D (Cholecalciferol)8 mcg20 mcg40%
- Calcium60 mg1300 mg4.62%
- Iron3 mg18 mg16.67%
- Potassium980 mg4700 mg20.85%
- Vitamin A4200 mcg900 mcg466.67%
- Vitamin C (Ascorbic Acid)22 mg90 mg24.44%
- Vitamin E (Tocopherol)1 mg15 mg6.67%
- Vitamin K18 mcg120 mcg15%
- Vitamin B1 (Thiamin)0.2 mg1.2 mg16.67%
- Vitamin B2 (Riboflavin)0.3 mg1.3 mg23.08%
- Vitamin B3 (Niacin)9 mg16 mg56.25%
- Vitamin B6 (Pyridoxine)0.9 mg1.7 mg52.94%
- Folate38 mcg400 mcg9.5%
- Vitamin B12 (Cobalamine)0.5 mcg2.4 mcg20.83%
- Biotin4 mcg30 mcg13.33%
- Vitamin B5 (Pantothenic acid)1.5 mg5 mg30%
- Choline95 mg550 mg17.27%
- Phosphorus310 mg1250 mg24.8%
- Iodine6 mcg150 mcg4%
- Magnesium52 mg420 mg12.38%
- Zinc2.5 mg11 mg22.73%
- Selenium28 mcg55 mcg50.91%
- Copper0.2 mg0.9 mg22.22%
- Manganese0.5 mg2.3 mg21.74%
- Chromium3 mcg35 mcg8.57%
- Molybdenum12 mcg45 mcg26.67%
- Chloride420 mg2300 mg18.26%
