Ingredients

1.5 pounds boneless chicken thighs, cut into chunks

3 large carrots, peeled and sliced

2 celery stalks, finely chopped

1 large yellow onion, diced

4 garlic cloves, minced

1.5 pounds baby potatoes, halved

4 cups chicken broth

1/2 cup heavy cream

3 tablespoons all-purpose flour

2 tablespoons olive oil

2 bay leaves

1 teaspoon dried thyme

Salt and pepper, to taste

1 tablespoon lemon juice

Fresh parsley, for garnish

Instructions

Step 1: Preheat your Dutch oven or large pot over medium-high heat.

Step 2: Season the chicken chunks with salt and pepper. Add olive oil to the hot pot and brown the chicken on all sides. Remove the chicken and set it aside.

Step 3: In the same pot, add the diced onion, chopped celery, and sliced carrots. Sauté until the vegetables are softened, about 5 minutes.

Step 4: Stir in the minced garlic and cook for an additional minute. Sprinkle the flour over the vegetables and stir well to coat them evenly.

Step 5: Slowly pour in the chicken broth, scraping the bottom of the pot to loosen any browned bits for extra flavor.

Step 6: Return the browned chicken to the pot. Add the halved baby potatoes, dried thyme, and bay leaves.

Step 7: Bring the stew to a boil, then reduce the heat and let it simmer uncovered for 35 to 40 minutes. Stir occasionally until the chicken is tender and the stew has thickened.

Step 8: Stir in the heavy cream and lemon juice. Simmer for another 5 minutes. Taste and adjust the seasoning with salt and pepper as needed.

Step 9: Ladle the stew into bowls, garnish with fresh parsley, and serve with crusty bread for a complete meal.

Tips & Variations

For a thicker stew, let it simmer a bit longer or add a little more flour during the cooking process.

Swap heavy cream with coconut milk for a dairy-free version with a subtle coconut flavor.

Add other root vegetables like parsnips or turnips for extra earthiness.

Use bone-in chicken thighs for more depth of flavor, but adjust cooking time accordingly.

FAQs

Can I use chicken breasts instead of thighs?

Yes, you can substitute chicken breasts, but they may cook faster and can dry out more easily. Keep an eye on cooking time to avoid overcooking.

Is it possible to make this stew in a slow cooker?

Absolutely. Brown the chicken and sauté the vegetables first, then transfer everything to a slow cooker. Cook on low for 6-7 hours or on high for 3-4 hours, then stir in the cream and lemon juice at the end.