Cooper’s Mill + One-Pot Chicken Stew
Cooper’s Mill + One-Pot Chicken Stew might be a good recipe to expand your main course repertoire. This recipe serves 4 and costs $3.49 per serving. One portion of this dish contains approximately 44g of protein, 14g of fat, and a total of 474 calories. 21394 people have made this recipe and would make it again. It is perfect for Winter. It is brought to you by Little Broken. A mixture of baby potatoes, salt and pepper, chicken stock, and a handful of other ingredients are all it takes to make this recipe so flavorful. From preparation to the plate, this recipe takes about 1 hour and 15 minutes. It is a good option if you're following a dairy free diet. All things considered, we decided this recipe deserves a spoonacular score of 97%. This score is spectacular. If you like this recipe, you might also like recipes such as Cooper's Famous BBQ Chicken, Crock Pot Chicken & Bean Stew: A Left-Over Chicken, and One-pot chicken & bacon stew.
Servings: 4
Preparation duration: 15 minutes
Cooking duration: 60 minutes
Ingredients:
12 oz. baby white potatoes, quartered
1 Tbsp. canola oil
3 medium carrots, sliced diagonally into ½-inch pieces
5 cups chicken stock, divided
1 dried bay leaf
2 Tbsp. all-purpose flour
¼ cup fresh chopped parsley
6 garlic cloves, chopped
salt and freshly ground black pepper
1½ lbs. chicken thighs, boneless, skinless, cut into bite size pieces
1 medium sweet onion, cut into 12 wedges
Equipment:
dutch oven
whisk
bowl
Cooking instruction summary:
Season the chicken with salt and pepper, to taste. Heat oil in a dutch oven over high heat. Add chicken and cook, stirring occasionally, until brown on all sides, about 6 minutes total. Transfer to a plate. Add carrots and onion to the dutch oven and cook, stirring often, until onions begin to soften, about 4-5 minutes. Add garlic and cook for about 30 seconds, stirring nonstop. Add cup chicken stock while stirring and scraping to loosen browned bits from the bottom of the dutch oven. In a small bowl, whisk together flour and cup broth; add to the dutch oven. Stir in chicken and remaining 4 cups of chicken broth. Add bay leaf and season with salt and pepper, to taste. Bring to a boil, reduce heat to medium-low and simmer 25 minutes, partially covered. Add potatoes and cook uncovered until potatoes are tender, about 18-20 minutes. The liquid will slightly reduce even further. Stir in parsley and discard bay leaf before serving.
Step by step:
1. Season the chicken with salt and pepper, to taste.
2. Heat oil in a dutch oven over high heat.
3. Add chicken and cook, stirring occasionally, until brown on all sides, about 6 minutes total.
4. Transfer to a plate.
5. Add carrots and onion to the dutch oven and cook, stirring often, until onions begin to soften, about 4-5 minutes.
6. Add garlic and cook for about 30 seconds, stirring nonstop.
7. Add cup chicken stock while stirring and scraping to loosen browned bits from the bottom of the dutch oven.
8. In a small bowl, whisk together flour and cup broth; add to the dutch oven. Stir in chicken and remaining 4 cups of chicken broth.
9. Add bay leaf and season with salt and pepper, to taste. Bring to a boil, reduce heat to medium-low and simmer 25 minutes, partially covered.
10. Add potatoes and cook uncovered until potatoes are tender, about 18-20 minutes. The liquid will slightly reduce even further. Stir in parsley and discard bay leaf before serving.
Nutrition Information:
covered percent of daily need
