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Chicken Stew

Chicken Stew is the ultimate comfort food—a warm, hearty, and satisfying dish that is perfect for any time of the year, especially during cooler months.
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Equipment

  • Pizza Peel

Ingredients
  

  • - 2 tablespoons olive oil
  • - 1 ½ lbs boneless skinless chicken thighs or breasts, cut into bite-sized pieces
  • - Salt and pepper to taste
  • - 1 large onion chopped
  • - 2 cloves garlic minced
  • - 3 carrots peeled and sliced
  • - 3 celery stalks sliced
  • - 4 medium potatoes peeled and diced
  • - 1 cup frozen peas optional
  • - 1 tablespoon tomato paste
  • - 4 cups chicken broth
  • - 1 cup water
  • - 1 teaspoon dried thyme
  • - 1 teaspoon dried rosemary
  • - 2 bay leaves
  • - 2 tablespoons all-purpose flour optional, for thickening
  • - ¼ cup fresh parsley chopped (optional, for garnish)

Instructions
 

  • **Cook the Chicken:**
  • - Heat the olive oil in a large pot or Dutch oven over medium-high heat.
  • - Season the chicken pieces with salt and pepper. Add the chicken to the pot in batches, cooking until browned on all sides, about 5-7 minutes. Remove the chicken from the pot and set it aside.
  • **Sauté the Vegetables:**
  • - In the same pot, add the chopped onion, carrots, and celery. Cook for 5-6 minutes, stirring occasionally, until the vegetables begin to soften.
  • - Add the minced garlic and cook for an additional 1-2 minutes, until fragrant.
  • **Build the Stew:**
  • - Stir in the tomato paste, cooking for 1 minute to coat the vegetables.
  • - Add the diced potatoes to the pot, then pour in the chicken broth and water. Stir to combine.
  • - Return the browned chicken to the pot, along with the thyme, rosemary, and bay leaves.
  • - Bring the mixture to a boil, then reduce the heat to low and cover the pot. Simmer for 30-40 minutes, or until the chicken is cooked through and the vegetables are tender.
  • **Thicken the Stew (Optional):**
  • - If you prefer a thicker stew, combine the flour with a few tablespoons of water in a small bowl, stirring to create a smooth slurry.
  • - Gradually stir the slurry into the simmering stew, continuing to cook for 5-10 minutes, until the stew has thickened to your desired consistency.
  • **Add the Peas:**
  • - In the last 5 minutes of cooking, stir in the frozen peas, allowing them to heat through.
  • **Serve:**
  • - Remove the bay leaves from the stew. Taste and adjust seasoning with additional salt and pepper if needed.
  • - Ladle the stew into bowls and garnish with chopped fresh parsley, if desired.
  • - Serve hot with crusty bread, rice, or on its own for a hearty, comforting meal.