Dinner
Hearty Chicken Stew
Tender chicken thighs simmer with sweet carrots, celery, leeks, and rosemary in a savory broth, their juices mingling with soft potato cubes and green beans. A silky milk gravy coats each bite, delivering hearty comfort in every spoonful.
- Total
- 55 min
- Prep
- 25 min
- Cook
- 30 min
- Serves
- 4
Nutrition per Serving
- Calories
- 269
- Protein
- 27g
- Carbs
- 24g
- Fat
- 7g
- Fiber
- 4g
- Sugar
- 8g
- Sodium
- 462mg
Ingredients
- 2 tsp canola oil
- 4 skinless, boneless chicken thighs, cut into 1 1/2-inch pieces (about 1 pound)
- 4 medium carrots, thinly sliced (2 cups)
- 2 stalks celery, thinly sliced (1 cup)
- 2 medium leeks, thinly sliced (2/3 cup)
- 3 clove garlic, minced
- 2 cup reduced-sodium chicken broth
- 1 medium round red potato, cubed (3/4 cup)
- 1 cup frozen cut green beans
- 2 tsp snipped fresh rosemary or 1 teaspoon dried rosemary, crushed
- 1/4 tsp ground black pepper
- 1/2 cup fat-free milk
- 1 tbsp flour
- Cracked black pepper
Instructions
- In a 4-quart Dutch oven heat oil over medium heat. Add chicken, carrots, celery, leeks and garlic. Cook and stir for 5 to 8 minutes or until chicken is brown on all sides and vegetables are starting to soften. Stir in chicken broth, potato, green beans, rosemary and ground black pepper. Bring to boiling; reduce heat. Simmer, covered, for 20 to 25 minutes or until vegetables are tender and chicken is no longer pink.
- Meanwhile, in a small bowl whisk together milk and flour until smooth. Stir mixture into cooked stew. Return to boiling; reduce heat. Cook and stir for about 2 minutes or until mixture is thickened. To serve, ladle stew into four bowls. Sprinkle each serving with cracked black pepper.