Recipes | Ontario Carrot, Potato, and Chicken Stew
Ontario Carrot, Potato, and Chicken Stew
The cooler months call for warm, comforting stews and root vegetables. This chicken and potato stew is fragrant with thyme, bay leaf, and garlic, studded with carrots and new potatoes. This stew is the reason we love fall!
Ingredients
Servings
- 1 Lb. Boneless, Skinless Chicken Thighs, Cut Into About 1-Inch Pieces
- 1/2 Tsp. Salt
- 1/4 Tsp. Freshly Ground Pepper
- 1/4 Cup All-Purpose Flour
- 2 Tbsp. Olive Oil
- 1 Tbsp. Butter
- 1 Ontario Onion, Chopped
- 2 Cloves Garlic, Minced
- 1 Tbsp. Fresh Thyme, Chopped
- 1 Tbsp. Tomato Paste
- 1/2 Cup Dry White Wine
- 2 1/2 Cups Reduced-Sodium Chicken Broth
- 1 Lb. Mini Ontario New Potatoes, Halved
- 2 Ontario Carrots, Peeled and Cut Into 1-Inch Pieces
- 1 Bay Leaf
- 2 Tbsp. Fresh Parsley, Chopped
Instructions
Step 1
Season chicken with salt and pepper. Dredge chicken in flour, shaking off excess. Heat oil in Dutch oven or large saucepan set over medium-high heat. Cook chicken, for 8 to 10 minutes until browned all over. Transfer to plate.Step 2
Reduce heat to medium-low. In same pan, melt butter. Add onions, garlic and thyme. Cook, stirring for 5 minutes or until softened. Stir in tomato paste for 1 minute. Slowly stir in wine and cook until reduced by half. Stir in broth, potatoes, carrots and bay leaf; bring to a simmer over low heat.Step 3
Cover and cook for 10 to 15 minutes. Remove lid and continue to simmer, stirring occasionally, for 20 to 25 minutes or until potatoes are tender and liquid has reduced. Discard bay leaf, stir in parsley and serve immediately.
