Chicken Stew




1 hr 00 Mins


– 1 ½ lbs. chicken thighs, boneless, skinless cut into small pieces – 2 tbsp. olive oil – 1 medium onion diced – 8 oz. mushrooms sliced – 3 medium carrots peeled and cubed – 3 medium potatoes peeled and cubed – 4 cups water or as needed – 2 bay leaves – 1 tsp. salt or to taste – 1 tsp. pepper or to taste – 1 tsp. turmeric powder optional – ⅓ cup chopped parsley For the Slurry – 2 tbsp. water – 2 tbsp. all-purpose flour

Step 1

Add oil to the bottom of a large pot. Place it over medium-high heat and add the diced chicken thighs. Stir until the chicken is mostly cooked through.

Step 2

Add the onions, stirring and cooking until translucent.

Step 3

Then, add the mushrooms, continuing to stir for a few more minutes as they cook.

Step 4

To the pot, add the potatoes, carrots, salt, pepper, bay leaves, and water. Make sure the ingredients are covered by the water and cook for 30 minutes on medium-low heat.

Step 5

Mix together 2 tablespoons of water and 2 tablespoons of flour. Add it to the stew. Stir. Add the parsley and turmeric, if desired.

Step 6

Once the stew is at the desired thickness, it is ready to serve.

This Chicken Stew is the perfect meal on a cold day. Hearty, thick, and delicious, you'll love sitting down to a bowl of this stew.

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