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!
15 minPrep Time
45 minCook Time
1 hrTotal Time
- 1 lb (500 g) boneless, skinless chicken thighs, cut into about 1-inch (2.5 cm) pieces
- 1/2 tsp (2.5 mL) salt
- 1/4 tsp (1 mL) freshly ground pepper
- 1/4 cup (60 mL) all-purpose flour
- 2 tbsp (30 mL) olive oil
- 1 tbsp (15 mL) butter
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tbsp (15 mL) chopped fresh thyme
- 1 tbsp (15 mL) tomato paste
- 1/2 cup (125 mL) dry white wine
- 2 1/2 cups (625 mL) reduced-sodium chicken broth
- 1 lb (500 g) mini Ontario new potatoes, halved
- 2 carrots, peeled and cut into about 1-inch (2.5 cm) pieces
- 1 bay leaf
- 2 tbsp (30 mL) chopped fresh parsley
- 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.
- 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.
- 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.
Add bacon to the stew, if desired.