Potato Chicken Stew

Potato chicken stew is a hearty and comforting dish that consists of chicken, potatoes, carrots, celery, onions, garlic, diced tomatoes, chicken broth, and a variety of herbs and spices. The ingredients are cooked together in a pot or Dutch oven until the vegetables are tender and the chicken is cooked through. The stew can be thickened with cornstarch, and it is typically served hot and garnished with fresh herbs. It is a perfect meal for cooler weather and can be easily prepared in a short amount of time.

Ingredients of Potato Chicken Stew

• 4 boneless, skinless chicken breasts, cut into bite-sized pieces
• 1 onion, chopped
• 2 cloves garlic, minced
• 4 medium potatoes, peeled and diced
• 2 carrots, peeled and sliced
• 2 celery stalks, sliced
• 1 can (14 oz) diced tomatoes
• 2 cups chicken broth
• 1 tsp dried thyme
• 1 tsp dried rosemary
• 1 bay leaf
• Salt and pepper to taste
• 2 tbsp olive oil
• 1 tbsp cornstarch (optional)

How to Make Potato Chicken Stew

1. Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the chicken and cook until browned on all sides, about 5 minutes. Remove the chicken from the pot and set aside.
2. Add the onions and garlic to the pot and sauté for 2-3 minutes, until the onions are translucent.
3. Add the potatoes, carrots, and celery to the pot and stir to combine.
4. Pour in the diced tomatoes and chicken broth, and add the thyme, rosemary, bay leaf, salt, and pepper. Stir to combine.
5. Add the browned chicken back into the pot and bring the mixture to a boil.
6. Reduce the heat to low, cover the pot, and let the stew simmer for 30-40 minutes, or until the vegetables are tender and the chicken is cooked through.
7. If the stew is too thin, you can thicken it with cornstarch. Mix the cornstarch with 2 tbsp of cold water and stir it into the stew. Let the stew simmer for another 5-10 minutes to allow the cornstarch to thicken the broth.
8. Remove the bay leaf and serve the stew hot, garnished with fresh herbs if desired. Enjoy!