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chicken and potatoes and carrots rustic stew in a bowl on a wood table next to heirloom carrots

Rustic Chicken Stew

Healthy Elizabeth
If you're craving that slow-roasted chicken taste without turning on the oven, this Rustic Chicken Stew is for you.
5 from 2 votes
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Soup
Servings 6

Ingredients
  

  • 1 sweet onion diced
  • 3 celery sticks diced or sliced
  • 4 cloves garlic minced
  • ½ pound carrots sliced
  • 1 parsnip sliced
  • 1½ pounds yellow baby potatoes sliced in half
  • 1½ pounds boneless skinless chicken thighs cut in 1 inch chunks
  • 4 tablespoons all-purpose flour unbleached, organic, or all purpose Einkorn flour
  • 2 tablespoons salted butter substitute with olive oil for a dairy free version
  • 2 tablespoons avocado oil olive oil
  • 32 ounces chicken broth
  • 1/2 cup heavy cream or half and half sub. coconut cream for a dairy free version
  • salt and pepper to taste
  • 2 tablespoons fresh flat leaf parsley (optional)

Instructions
 

Prep the vegetables

  • Dice the onion and celery, mince the garlic, slice the carrots and parsnips, and cut the baby potatoes in half.

Make the stew

  • Cut the chicken thighs into 1-inch pieces using scissors. Sprinkle 2 Tbsp of the flour over the chicken and toss until the chicken is evenly coated.
  • Add the butter and avocado oil to a large pot over medium heat until they are sizzling.
    Add the flour-coated chicken to the pot with the butter and oil and allow the chicken to brown on all sides (avoid stirring until browned on the bottom). When the chicken is browned remove the chicken.
    * The chicken does not need to be cooked through at this point, just nicely browned.
  • Add the onion, celery, garlic, carrots, parsnips, salt and pepper to the pot and sauté until the onions are translucent. Scrape the browned bits off the bottom of the pot.
  • Add the remaining 2 Tbsp flour to the pot and continue to sauté over medium for about two minutes more.
  • Return the browned chicken to the pot. Add the potatoes and chicken broth. Stir to combine and dissolve any flour off the bottom of the pot.
  • Place a lid on the pot and allow it to come up to a boil. Once it reaches a boil, remove the lid and turn the heat down to medium-low. Allow the stew to simmer over medium-low, without a lid and stirring occasionally, for about 30 minutes or until the potatoes are tender and the broth has thickened.
  • Finish with heavy cream and top with freshly chopped parsley if desired, and serve.