One Pot Chicken Stew

Step 1

Heat oil in 4 quart dutch oven or soup pot over medium-high heat.

Step 2

Add chicken thighs and cook for 2-3 minutes per side, just until lightly browned. Remove from the pot and set aside.

Step 3

Add the potatoes, carrots, celery and onion and cook for 5-6 minutes until beginning to soften.

Step 4

Add garlic, salt, parsley, thyme, pepper, and bay leaf. Stir and cook 1 minute.

Step 5

Add 2.5 cups of chicken broth to the pot and scrape the bottom well to remove any browned bits. Bring to a simmer over medium-high heat.

Step 6

Add the chicken thighs back to the pot, pressing them down into the liquid.

Step 7

Cover and reduce heat to low. Simmer for 15-20 minutes, until potatoes and carrots are tender.

Step 8

Remove chicken and shred.

Step 9

Whisk together remaining half cup broth and corn starch and add back into the pot with the chicken.

Step 10

Cook for 2-3 minutes until slightly thickened. Serve with fresh parsley if desired.