Chicken Stew

Serves 1
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Directions

  1. 1Chop up the onion into small pieces.
  2. 2Peel the carrot.
  3. 3Chop the carrot into small cubes.
  4. 4Chop the celery into small pieces.
  5. 5Transfer the chopped vegetables into a bowl.
  6. 6Prepare the potatoes by cutting them into halves or quarters, depending on their size.
  7. 7Prepare the mushrooms by cutting them into halves or quarters, depending on their size.
  8. 8Place chicken stock cubes into a measuring jug.
  9. 9Add hot water to the chicken stock cubes and stir until dissolved, creating chicken stock.
  10. 10Season the chicken thighs generously with salt.
  11. 11Season the chicken thighs generously with pepper.
  12. 12Heat olive oil in a hot pan.
  13. 13Place the seasoned chicken thighs into the hot pan with olive oil.
  14. 14Brown the chicken thighs on both sides.
  15. 15Remove the browned chicken thighs from the pan and set aside.
  16. 16Add butter to the pan to pick up the chicken remnants.
  17. 17Add the chopped onion, carrot, and celery to the pan and fry off the veggies.
  18. 18Once the vegetables are softened, add flour to the pan and stir.
  19. 19Pour the prepared chicken stock into the pan with the vegetables and flour.
  20. 20Stir the mixture to thicken the sauce.
  21. 21Add the prepped potatoes to the pan.
  22. 22Add the prepped mushrooms to the pan.
  23. 23Add the browned chicken thighs back to the pan.
  24. 24Add some fresh thyme to the stew.
  25. 25Place the lid on the pan.
  26. 26Cook the stew until the chicken is really tender and the sauce is glossy.
  27. 27Serve the chicken stew straight into a bowl.
  28. 28Garnish with fresh chives.

Ingredients

  • onion
  • carrot
  • celery
  • chicken stock cube
  • chicken thighs
  • salt
  • pepper
  • olive oil
  • butter
  • flour
  • potatoes
  • mushrooms
  • thyme
  • chives

Equipment

knifechopping boardprep bowlsmeasuring jugfrying pantongswooden spoonlidserving bowl

Tips

  • Use prep bowls to make your life easier, keep your counter space clean, and your chopping board clean.
  • Have one prep bowl for scraps, one for prepped veggies, and one for bigger prepped veggies like mushrooms and potatoes.
  • Don't forget about the sauces at the bottom of the pan after browning the chicken; use butter to pick them up.
  • This is a one-pot dinner that gets served straight to your bowl.
  • The chicken stew needs literally no more than the chives added at the end.
  • Devour this for dinner, it's an absolute winner.
  • Hope you give it a go, the family loves it.
  • Make sure the chicken is really tender and you have a glossy sauce before serving.
  • Add chives to your serving bowl for a finishing touch.
  • Enjoy your delicious chicken stew for a rainy day!

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