Creamy Chicken Stew
Equipment
- 1 Large pot
- 1 Wooden spoon
- 1 Chef's knife
- 1 Cutting board
- 1 measuring cup set
- 1 measuring spoon set
Ingredients
- 2 tablespoons olive oil
- 1 pound chicken breast diced
- 1 medium onion chopped
- 2 cloves garlic minced
- 3 carrots sliced
- 3 potatoes diced
- 4 cups chicken broth
- 1 cup heavy cream
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon thyme dried
- 1 tablespoon cornstarch
- 2 tablespoons water
- 1 cup frozen peas
Instructions
- Heat olive oil in a large pot over medium heat.
- Add diced chicken breast and cook until browned on all sides.
- Remove chicken from the pot and set aside.
- In the same pot, add chopped onion and minced garlic, cooking until onion is translucent.
- Add sliced carrots and diced potatoes, stirring for 5 minutes.
- Pour in chicken broth and bring to a boil.
- Reduce heat, cover, and simmer for 20 minutes.
- Return cooked chicken to the pot.
- Stir in heavy cream, salt, pepper, and thyme.
- In a small bowl, mix cornstarch with water until smooth and add to the pot.
- Simmer for an additional 10 minutes, stirring occasionally.
- Add frozen peas and cook for 5 minutes.
- Remove from heat and let stew rest for 10 minutes before serving.
Notes
To ensure the chicken remains tender, avoid overcooking it during the browning stage. If you prefer a thicker stew, increase the amount of cornstarch slightly. For added flavor, consider incorporating a bay leaf during the simmering process and remove it before serving. Adjust the seasoning to taste and feel free to add more vegetables like celery for extra texture and flavor.
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