Creamy Chicken Stew

Name: Creamy Chicken Stew
Prep time: 20 min
Cook time: 75 min
Total time: 95 min
Yield: 6
Cuisine: American
Ingredients: ¼ cup Arrowroot Starch (1/4 cup arrowroot starch); 1 tsp Table Salt (1 teaspoon salt); ½ tsp Black Pepper (1/2 teaspoon black pepper); 2 lb Chicken Thigh (2 pounds boneless skinless chicken thighs (excess fat removed, cut into 1 inch chunks)); 2 tbsp Olive Oil (2 tablespoons olive oil); ¼ cup Balsamic Vinegar of Modena (1/4 cup balsamic vinegar); 6 cloves Garlic (6 cloves garlic, minced); 1 tsp Dried Thyme (1 teaspoon dried thyme); 1 tsp Dried Rosemary (1 teaspoon dried rosemary); 1 piece Yellow Onion (1 large yellow onion, diced); 1 lb Yukon Gold Potato (1 pound Yukon gold potatoes, diced); 3 pieces Carrot (3 large carrots, peeled and sliced); 3 pieces Celery (3 stalks celery, chopped); 2 pieces Bay Leaves (2 dried bay leaves); 2 ½ cup Chicken Broth (2 1/2 cups chicken broth (plus 1/2 cup more if needed)); 1 cup Whole Milk (1 cup whole milk); 1 cup Green Peas (1 cup frozen peas); 0 pieces Parsley (fresh parsley, for garnish); 0 pieces Chives (fresh chives, for garnish)

Creamy Chicken Stew - Dinner (American)

95 minAmerican

Servings6

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Egg Free

Ingredients

For 6 servings

Arrowroot Starch¼ cup · 1/4 cup arrowroot starch
Table Salt1 tsp · 1 teaspoon salt
Black Pepper½ tsp · 1/2 teaspoon black pepper
Chicken Thigh2 lb · 2 pounds boneless skinless chicken thighs (excess fat removed, cut into 1 inch chunks)
Olive Oil2 tbsp · 2 tablespoons olive oil
Balsamic Vinegar of Modena¼ cup · 1/4 cup balsamic vinegar
Garlic6 cloves · 6 cloves garlic, minced
Dried Thyme1 tsp · 1 teaspoon dried thyme
Dried Rosemary1 tsp · 1 teaspoon dried rosemary
Yellow Onion1 piece · 1 large yellow onion, diced
Yukon Gold Potato1 lb · 1 pound Yukon gold potatoes, diced
Carrot3 pieces · 3 large carrots, peeled and sliced
Celery3 pieces · 3 stalks celery, chopped
Bay Leaves2 pieces · 2 dried bay leaves
Chicken Broth2 ½ cup · 2 1/2 cups chicken broth (plus 1/2 cup more if needed)
Whole Milk1 cup · 1 cup whole milk
Green Peas1 cup · 1 cup frozen peas
Parsley0 pieces · fresh parsley, for garnish
Chives0 pieces · fresh chives, for garnish

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Steps

1Toss the chicken thighs in the arrowroot starch, salt, and pepper until completely coated.
2Heat a heavy bottomed pot over medium high heat. Once hot, add in the olive oil. Next add in the chicken pieces. Cook the for four to six minutes on each side until browned.
3Once all of the chicken is brown remove it from the pot. Lower the heat and then add the balsamic vinegar to deglaze the pot. Use a wooden spoon to scrape any of the brown bits off the bottom and sides of the pot.
4Next, add the garlic, onion, celery, and dried herbs to the pot. Cook for another 3-5 minutes, until they become fragrant.
5Next add the potatoes, carrots, and chicken and stir until well combined. Lastly, add the chicken broth.
6Bring the stew to a rolling boil and then reduce the heat to a simmer. Let the stew simmer, covered, for 45-60 minutes, until the potatoes are fork tender.
7Lastly, stir in the milk and frozen peas and let simmer for another five minutes until they are warmed through. Season with additional salt and pepper to taste. Garnish with fresh herbs (chives and parsley). Serve and enjoy!