Creamy Chicken Stew with Chicken Stock

local_grocery_store Ingredients

• 2 pounds Chicken thighs, boneless, skinless, cut into bite-sized pieces
• 4 Carrots, peeled and sliced
• 4 stalks Celery, sliced
• 1 Onion, diced
• 4 cloves Garlic, minced
• 4 Potatoes, peeled and diced
• 4 cups Chicken stock, low sodium
• 1 can Coconut milk, full fat
• 1 tablespoon Chives, chopped (or basil or rosemary)
• 1/4 cup Fresh parsley, chopped
• 1 teaspoon Salt
• 1/2 teaspoon Black pepper, ground
• 2 tablespoons Olive oil

restaurant_menu Method

1. 1.In a large pot, heat olive oil over medium heat.
2. 2.Add chicken thighs and cook until browned, about 5 minutes. Remove from pot and set aside.
3. 3.In the same pot, add onions, carrots, celery, and garlic. Cook until vegetables are tender, about 5 minutes.
4. 4.Add potatoes, chicken stock, coconut milk, chives (or basil or rosemary), salt, and black pepper. Bring to a boil.
5. 5.Reduce heat to low, cover, and simmer for 40 minutes or until potatoes are fork-tender.
6. 6.Return the chicken to the pot and simmer for an additional 10 minutes.
7. 7.Stir in fresh parsley and adjust seasoning if needed.
8. 8.Serve hot and enjoy!

lightbulb_outline Tips

• chevron_rightFeel free to customize this stew with your favorite vegetables.
• chevron_rightFor a thicker stew, you can add a slurry of cornstarch and water.
• chevron_rightLeftovers can be stored in the refrigerator for up to 3 days or frozen for later enjoyment.