DUTCH OVEN CHICKEN STEW

DUTCH OVEN CHICKEN STEW

PREP TIME: 15 MINUTES|COOK TIME: 60 MINUTES| SERVINGS: 3-4

INGREDIENTS

  • 1 and ½ lbs of boneless and skinless cut into chunks of about 2 inches each
  • 1 Tbsp of canola or avocado oil
  • 3 medium and diagonally sliced into pieces of ½ inch each carrot
  • 1 medium, cut into 12 wedges sweet onion
  • 6 Chopped garlic cloves
  • 5 cups of divided chicken stock
  • 2 Tablespoons of all-purpose flour
  • 1 to 2 dried bay leaves
  • 12 Oz of quartered baby white potatoes
  • ¼ Cup of fresh chopped parsley
  • 1 pinch of kosher salt
  • 1 Pinch of ground black pepper

DIRECTIONS

  1. Start by seasoning the chicken with the salt and the pepper, to taste than heat the oil into a Dutch oven over a high heat
  2. Add the chicken and cook while stirring for about 5 to 6 minutes
  3. Add in the carrots and the onions to your Dutch oven and cook while stirring for about 5 minutes
  4. Add the garlic and cook for about 30 seconds without stopping to stir
  5. Add in ½ cup of chicken stock while stirring and scraping to loosen any browned bits from the bottom of your Dutch oven.
  6. In a bowl, mix all together with the flour and about ½ cup of broth then add to the Dutch oven
  7. Stir in the chicken and the remaining 4 cups of the chicken broth then add the remaining quantity of 4 cups of chicken broth
  8. Add the bay leaf and season with the salt and the pepper then bring the mixture to boil for about 25 minutes
  9. Add in the potatoes and cook for about 18 to 20 minutes
  10. Discard the bay leaf and finally stir in the parsley
  11. Serve and enjoy your stew!

NUTRITION INFORMATION

Calories: 486, Fat: 14.6g, Carbohydrates: 42.6g, Protein: 44.9g, Dietary Fiber: 12g

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