chicken and potato stew

Kitchen Equipment Needed

• Large pot or Dutch oven
• Cutting board and knife
• Wooden spoon or spatula
• Measuring cups and spoons
• Ladle or serving spoon

How to Make Chicken and Potato Stew

Step 1: Prepare the Chicken and Vegetables

Start by preparing your ingredients. Peel and cube the potatoes, dice the onion, and mince the garlic. Cut the chicken into bite-sized pieces. If you’re using carrots or peas, chop or measure those out as well.

Step 2: Sauté the Chicken and Onions

In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chicken chunks and season with a pinch of salt and pepper. Sauté for 5-7 minutes, until the chicken is browned on all sides. Remove the chicken from the pot and set it aside.

In the same pot, add the diced onion and sauté for 2-3 minutes until softened. Add the minced garlic and cook for another 1-2 minutes until fragrant.

Step 3: Simmer the Stew

Return the chicken to the pot and add the cubed potatoes. Pour in the chicken broth and bring the mixture to a boil. Once boiling, reduce the heat to low and let it simmer for 20-25 minutes, or until the potatoes are fork-tender and the chicken is cooked through.

Step 4: Add Creaminess and Seasoning

Once the potatoes are tender, stir in the milk or heavy cream, and add the dried thyme, rosemary, and additional salt and pepper to taste. If you’re adding carrots or peas, do so at this point. Let the stew simmer for another 5-10 minutes, allowing the flavors to meld and the stew to thicken slightly.

If you want a richer flavor, you can stir in the butter at this stage. The butter will add a velvety texture and enhance the overall creaminess of the stew.

Step 5: Serve and Enjoy

Once the stew has thickened to your liking, give it a final taste and adjust the seasonings if necessary. Serve the stew hot with crusty bread or a side salad for a complete meal. Enjoy the comforting, savory flavors of this easy Chicken and Potato Stew!

Tips for the Best Chicken and Potato Stew

• Use Bone-in Chicken for Extra Flavor: If you prefer, you can use bone-in chicken thighs or breasts for more flavor. Simply remove the bones after cooking and shred the chicken before serving.
• Creamy Texture: For an extra creamy stew, mash a few of the potatoes with a fork or potato masher after they’ve cooked. This will help thicken the broth and create a smoother texture.
• Customize the Vegetables: Feel free to add or substitute vegetables based on what you have on hand. Leeks, celery, or green beans would all work wonderfully in this stew.
• Make it Spicy: If you like a little heat, add a pinch of red pepper flakes or diced jalapeño to the onions and garlic as they sauté.
• Leftovers: This stew keeps well in the fridge for up to 3 days and is a perfect meal for leftovers. The flavors often improve after a day or two!

Storing Leftovers

If you have leftover Chicken and Potato Stew, store it in an airtight container in the fridge for up to 3 days. To reheat, simply place the stew in a pot over medium heat until warmed through. If the stew has thickened too much in the fridge, you can add a bit more broth or milk to reach your desired consistency.

This stew can also be frozen for up to 3 months. When ready to enjoy, thaw it overnight in the fridge and reheat on the stove.