Well Plated · by Erin Clarke★ 4.6 (30)

Chicken Stew

Name: Chicken Stew
Prep time: 20 min
Cook time: 50 min
Total time: 70 min
Yield: 4, 4 servings
Cuisine: american
Ingredients: 1 1/2 pounds boneless, skinless chicken thighs or breast (cut into bite-sized pieces); 1 tablespoon extra-virgin olive oil; 1 1/2 teaspoons kosher salt (plus additional to taste, divided); 1/4 teaspoon ground black pepper (plus additional to taste); 2 tablespoons unsalted butter; 6 medium carrots (peeled and cut into 1/2-inch thick diagonal slices (halve the slices if your carrots are very large)); 4 medium celery stalks (cut diagonally into 1/4-inch-thick slices); 1 medium yellow onion (diced); 1/3 cup all-purpose flour; 4 cloves garlic (roughly chopped); 3 to 4 cups unsalted chicken stock (if using salted, reduce the amount of salt in the recipe); 2 cups lowfat milk (plus additional as needed (I used 1%)); 1 medium Yukon gold or russet potato (peeled and 1/2-inch diced); 1 medium sweet potato (peeled and 1/2-inch diced); 1 red bell pepper (cored and 1/2-inch diced); 2 teaspoons chopped fresh thyme (divided); 1 bay leaf; 1/4 cup grated Parmesan cheese (plus additional for serving); 1 tablespoon freshly squeezed lemon juice

NUTRITION · PER SERVING70M COOK

CAL 31%·PRO 96%

CARBS 47G30% OF CAL

6G FIBER0G ADDED13G INTRINSIC27G OTHER13G TOTAL SUGAR

FAT 26G39% OF CAL

9G SAT18G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Chicken Stew is a hearty, comforting one-pot dinner loaded with tender chicken, potatoes, sweet potatoes, and vegetables in a savory broth. It's filling and satisfying on cold days.

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Ingredients

serves 4

1 1/2 pounds boneless, skinless chicken thighs or breast (cut into bite-sized pieces)
1 tablespoon extra-virgin olive oil
1 1/2 teaspoons kosher salt (plus additional to taste, divided)
1/4 teaspoon ground black pepper (plus additional to taste)
2 tablespoons unsalted butter
6 medium carrots (peeled and cut into 1/2-inch thick diagonal slices (halve the slices if your carrots are very large))
4 medium celery stalks (cut diagonally into 1/4-inch-thick slices)
1 medium yellow onion (diced)
1/3 cup all-purpose flour
4 cloves garlic (roughly chopped)
3 to 4 cups unsalted chicken stock (if using salted, reduce the amount of salt in the recipe)
2 cups lowfat milk (plus additional as needed (I used 1%))
1 medium Yukon gold or russet potato (peeled and 1/2-inch diced)
1 medium sweet potato (peeled and 1/2-inch diced)
1 red bell pepper (cored and 1/2-inch diced)
2 teaspoons chopped fresh thyme (divided)
1 bay leaf
1/4 cup grated Parmesan cheese (plus additional for serving)
1 tablespoon freshly squeezed lemon juice

At a glance

PER SERVING · TIME 70M

CAL 31%·PRO 96%

CARBS 47G30% OF CAL

6G FIBER0G ADDED13G INTRINSIC27G OTHER13G TOTAL SUGAR

FAT 26G39% OF CAL

9G SAT18G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Complete estimate · 100% of estimated mass resolved

All countable ingredients resolved. Figures are per serving.

Prep: 20m
Cook: 50m
Sodium: 1089mg
Total sugar: 13g
Added sugar: 0g

Nutrition estimated from ingredients, per serving.

Vitamins & minerals

Potassium: 1537mg
Calcium: 305mg
Iron: 2mg

Estimated from ingredients; USDA coverage varies by food.

PREP: 20M
SODIUM: 1089MG
ESTIMATE: COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.

Chicken Stew

Nutrition & ingredients

Ingredients

At a glance