Serves 1
Directions
- 1Chop up the onion into small pieces.
- 2Peel the carrot.
- 3Chop the carrot into small cubes.
- 4Chop the celery into small pieces.
- 5Transfer the chopped vegetables into a bowl.
- 6Prepare the potatoes by cutting them into halves or quarters, depending on their size.
- 7Prepare the mushrooms by cutting them into halves or quarters, depending on their size.
- 8Place chicken stock cubes into a measuring jug.
- 9Add hot water to the chicken stock cubes and stir until dissolved, creating chicken stock.
- 10Season the chicken thighs generously with salt.
- 11Season the chicken thighs generously with pepper.
- 12Heat olive oil in a hot pan.
- 13Place the seasoned chicken thighs into the hot pan with olive oil.
- 14Brown the chicken thighs on both sides.
- 15Remove the browned chicken thighs from the pan and set aside.
- 16Add butter to the pan to pick up the chicken remnants.
- 17Add the chopped onion, carrot, and celery to the pan and fry off the veggies.
- 18Once the vegetables are softened, add flour to the pan and stir.
- 19Pour the prepared chicken stock into the pan with the vegetables and flour.
- 20Stir the mixture to thicken the sauce.
- 21Add the prepped potatoes to the pan.
- 22Add the prepped mushrooms to the pan.
- 23Add the browned chicken thighs back to the pan.
- 24Add some fresh thyme to the stew.
- 25Place the lid on the pan.
- 26Cook the stew until the chicken is really tender and the sauce is glossy.
- 27Serve the chicken stew straight into a bowl.
- 28Garnish with fresh chives.
Ingredients
- onion
- carrot
- celery
- chicken stock cube
- chicken thighs
- salt
- pepper
- olive oil
- butter
- flour
- potatoes
- mushrooms
- thyme
- chives
Equipment
knifechopping boardprep bowlsmeasuring jugfrying pantongswooden spoonlidserving bowl
Tips
- Use prep bowls to make your life easier, keep your counter space clean, and your chopping board clean.
- Have one prep bowl for scraps, one for prepped veggies, and one for bigger prepped veggies like mushrooms and potatoes.
- Don't forget about the sauces at the bottom of the pan after browning the chicken; use butter to pick them up.
- This is a one-pot dinner that gets served straight to your bowl.
- The chicken stew needs literally no more than the chives added at the end.
- Devour this for dinner, it's an absolute winner.
- Hope you give it a go, the family loves it.
- Make sure the chicken is really tender and you have a glossy sauce before serving.
- Add chives to your serving bowl for a finishing touch.
- Enjoy your delicious chicken stew for a rainy day!
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