Dutch Oven Chicken Stew
Nohting like a comforting bowl of chicken stew made in the dutch oven. This simple one pot meal is loaded with juicy chunks of chicken breast, tender potatoes, hearty vegetables, & a rich creamy broth. A complete meal in a bowl to warm up any cold winter or fall day.
Equipment
- dutch oven 3.5 quart or larger
- whisk
Ingredients
- 1.5 pounds boneless skinless chicken breasts cut into bite-sized chunks (or thighs)
- 2 tablespoons olive oil
- 2 carrots peeled & cut into chunks
- 1 small onion large dice
- 2 tablespoons salted butter
- 3 tablespoons flour
- ¼ teaspoon sage
- ¼ teaspoon thyme
- ¼ teaspoon black pepper
- ¼ cup white wine
- 3 cups chicken broth or stock
- 2 cups yukon gold potatoes cut into chunks
- 1 cup frozen green beans
- ½ cup heavy cream
- salt & pepper to taste
- fresh minced parsley optional
- fresh lemon juice optional
Instructions
- In a Dutch oven, over medium heat, warm the olive oil. Brown the chicken breast pieces for 5 minutes. Remove them from the pot and set them aside on a plate. They do not need to be done, just seared to help seal in the juices - they will continue cooking in the stew later.
- To the Dutch oven, add the onion and carrots. Cook in the oil for 5 minutes, just until the onions begin to soften.
- Add the butter and let it melt with the vegetables. Sprinkle in the flour and using a whisk combine with the butter and vegetables. Add the thyme, sage, & black pepper and whisk while cooking for 1 minute to bring out the flavors of the spices.
- Deglaze the pot by adding the white wine & whisk to create a roux. Once the roux is similar to a thick paste, slowly pour in the chicken broth while whisking.
- Add the chicken back to the pot. Also, add the chunks of potatoes to the stew. Bring the stew to a boil (turn up the heat to medium-high if you need to). When boiling, reduce the heat to low and let the stew simmer covered for 30 minutes.
- Remove the lid and stir occasionally. Add in the frozen green beans & heavy cream. Simmer for an additional 5 minutes.
- Season with salt & pepper to taste if desired. Ladle into soup bowls & enjoy right away. Top with fresh minced parsley and/or a squirt of lemon juice.
Notes
Storing & Reheating:
- To refrigerate leftovers, store for up to 5 days. To freeze, store for up to 3 months.
- Reheat leftovers in a pot on the stove for 5 minutes on medium-high. To microwave, place in a microwave-safe container with a lid & reheat for 1-2 minutes depending on the amount.
Nutrition
Calories: 280kcalCarbohydrates: 17gProtein: 21gFat: 14gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.1gCholesterol: 81mgSodium: 468mgPotassium: 693mgFiber: 2gSugar: 3gVitamin A: 2981IUVitamin C: 16mgCalcium: 40mgIron: 1mg
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