Creamy Chicken & Vegetable Stew
Prep time: 15 mins | Cook time: 30 mins | Servings: 4-6
Ingredients
The Protein: 1.5 lbs chicken breast or thighs (cut into bite-sized chunks).
The Veggies: 2 large potatoes (peeled and cubed), 3 large carrots (sliced into rounds), 1 cup frozen peas.
The Base: 1 yellow onion (diced), 3 cloves garlic (minced), 4 cups chicken broth.
The Creaminess: 3 tbsp butter, 1/3 cup all-purpose flour, 1/2 cup heavy cream (or half-and-half).
Seasoning: 1 tsp dried thyme, 1 tsp dried rosemary, salt and black pepper to taste, fresh parsley for garnish.
Instructions
Sear the Chicken: In a large pot or Dutch oven, heat a splash of oil over medium-high heat. Season chicken with salt and pepper and brown it slightly (about 3–5 minutes). Remove chicken and set aside.
Sauté the Aromatics: In the same pot, melt the butter. Add the onion and carrots, cooking until the onion is translucent. Stir in the garlic and cook for 1 more minute.
Make the Roux: Sprinkle the flour over the vegetables and stir constantly for 2 minutes to cook out the raw flour taste.
Simmer: Slowly pour in the chicken broth while whisking to prevent lumps. Add the potatoes, thyme, rosemary, and the seared chicken back into the pot.
Cook: Bring to a gentle boil, then reduce heat to low. Cover and simmer for 15–20 minutes, or until the potatoes and carrots are fork-tender.
The Finishing Touch: Stir in the frozen peas and the heavy cream. Let it simmer for another 2–3 minutes until thickened and the peas are bright green.
Serve: Taste and adjust salt or pepper. Garnish with fresh parsley and serve with crusty bread.
Pro-Tips for that “Picture Perfect” Look
Texture: If you want it extra thick like the photo, mash a few of the cooked potato chunks directly into the broth.
Color: Add the peas at the very end. If they cook too long, they turn a dull olive green instead of that vibrant pop you see in the image.