American
Homestyle Chicken Stew with Potatoes and Thyme
This cozy stew takes Ina Garten's creamy, comforting family-style framework and Epicurious' low-and-slow potato cue, but keeps the broth lighter by thickening at the end with cornstarch instead of flour. The chicken turns tender, the potatoes go creamy at the edges, and the peas and lemon keep the bowl from tasting heavy.
Gluten-FreeDairy-FreeHigh ProteinHigh CarbHigh VeggiesOne PanComfort Food
At a Glance
- Time
- 1 hr 15 mins
- Serves
- 4
- Cost
- Low
- Cuisine
- American
- Dietary fit
- Gluten-Free, Dairy-Free
Instructions
- Heat the olive oil in a Dutch oven over medium-high heat. Season the chicken with salt and pepper, then brown it for 3 to 4 minutes until the outside is golden and the pot has a little fond on the bottom. Transfer the chicken to a plate.
- Add the onion, carrots, and celery to the pot and cook for 5 minutes until the vegetables start to soften and smell sweet. Stir in the garlic and thyme for 30 seconds, then add the potatoes and broth, scraping up the browned bits from the bottom.
- Return the chicken to the pot and bring the stew to a gentle simmer. Reduce the heat to medium-low and cook for 20 to 25 minutes until the chicken is tender and the potatoes are creamy at the edges.
- Stir in the cornstarch slurry and simmer for 2 minutes until the broth turns lightly silky and coats a spoon. Add the peas for the final 2 minutes so they stay bright green, then finish with lemon juice and parsley.
- Taste and adjust with more salt or pepper before serving.
Adaptations
Works As Written- Gluten-Free: Works As Written Works as written; verify packaged ingredients as noted below.
- Dairy-Free: Works As Written Works as written; verify packaged ingredients as noted below.
- Vegetarian: Not Vegetarian Not adaptable; this recipe is built around meat, poultry, or seafood.
How to adapt: Use certified gluten-free broth and cornstarch, and the stew stays naturally dairy-free and gluten-free without changing the method.