@brighteyes847: Best Chicken Stew RECIPE-COOKING WITH BRIGHT EYES Tender chicken, hearty vegetables, and a rich savory broth all in one cozy pot Ingredients 👇🏻 - 1½ lbs boneless, skinless chicken breasts or thighs, cut into chunks - 1½ lbs Yukon Gold potatoes, cut into large chunks - 4 carrots, sliced - 2 celery stalks, sliced - 1 small onion, diced - 3 cloves garlic, minced - 1 cup frozen peas - 2 tbsp olive oil - 4 cups chicken broth - 1 can (8 oz) tomato sauce - 2 tbsp tomato paste - 1 tbsp Worcestershire sauce - 1 tsp dried thyme - 1 tsp garlic powder - ½ tsp smoked paprika - ½ tsp dried rosemary - ½ tsp black pepper - 1 tsp salt - 2 tbsp all-purpose flour - 3 tbsp water - 2 tbsp chopped parsley Instructions👇🏻 1. Heat olive oil in a large Dutch oven over medium-high heat. 2. Season chicken with salt, pepper, garlic powder, and paprika. 3. Add chicken and cook for 4–5 minutes, until lightly browned. Remove and set aside. 4. Add onion, carrots, and celery to the same pot. Cook for 4–5 minutes. 5. Stir in garlic and tomato paste and cook for 1 minute. 6. Pour in chicken broth, tomato sauce, and Worcestershire sauce. 7. Add potatoes, thyme, rosemary, and the browned chicken. 8. Bring to a gentle boil, then reduce heat to low. Cover and simmer for 25–30 minutes, until the potatoes and carrots are tender. 9. Remove some chicken pieces, shred them with two forks, then return them to the pot for the texture shown in the image. 10. Stir in frozen peas and cook for 5 minutes. 11. Mix flour with water until smooth, then slowly stir it into the stew. 12. Simmer uncovered for 5–8 minutes, until the broth becomes rich and slightly thickened. 13. Taste and adjust salt and pepper. 14. Garnish with fresh parsley or thyme and serve hot. Prep Time: 20 minutes, Cook Time: 45 minutes, Servings: 6

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Thursday 05 November 2026 14:28:41 GMT