Chicken Stew

  • 3 tablespoons butter
  • 2 medium onions, chopped
  • 2 celery ribs, chopped
  • 2 carrots, diced
  • 2 garlic cloves, minced or put through a garlic press
  • 2-1/2 tablespoons all-purpose flour
  • 3 large red-skin potatoes, peeled and chopped
  • 4 cups chicken stock or canned chicken broth
  • 1/2 teaspoon salt
  • 1/4 teaspoon white pepper
  • 1 bay leaf
  • 1 10-ounce package frozen corn kernels, thawed
  • 1 pound boneless, skinless chicken breasts, cut into bite-size pieces
  • 1 pound boneless, skinless chicken thighs, cut into bite-size piece
  • 1 cup half-and-half or whole milk
  • sweet paprika
  1. In a dutch oven, melt the butter over medium heat. Sauté the onions, celery, carrots and garlic until softened and onion is transparent, about 5 minutes. Sprinkle in the flour and cook, stirring constantly, until flour is incorporated and there are no lumps.
  2. Add the potatoes, chicken stock, salt, white pepper and bay leaf, and bring to a boil. Reduce heat to medium-low, cover and cook, stirring occasionally, for 10 minutes.
  3. Add the corn and chicken, cover, and simmer for 25 minutes. Stir in half-and-half and simmer just until heated through, about 3 minutes. Remove and discard bay leaf. Sprinkle with paprika just before serving.
  4. Check seasonings and add salt and pepper, if desired.
  5. Makes about 6 servings.

Ready in: 1 Hr

Kitchen tools you'll need for Chicken Stew:
Dutch Ovens, Stock Pots

Recipe editor Patricia Mitchell