| 6 | Chicken thighs |
| 2 tbsps | Oil |
| 10 | Medium potatoes |
| 2 | Carrots, peeled and chopped |
| 2 | Celery ribs, chopped |
| 1 | Large onion, chopped |
| 2 | Garlic cloves, diced |
| 4 | Dried bay leaves |
| 1 tbsp | Dried mixed herbs |
| 500ml | Chicken stock |
| 75ml | Cream |
| Salt | |
| Pepper |
One-Pot Chicken Stew
The only thing better than a hearty stew on a cold night is one that requires very little clean-up. The beauty of this one-pot chicken stew is that it’s so simple it practically cooks itself. This leaves you with more time to unwind after a long day by watching a movie or spending time with the family while your divine weeknight dinner cooks. A stew is also a great way to use up all those nutritious veggies you bought a while ago that have just been left sitting in your fridge. This easy stew recipe uses a range of yummy veg, but a brilliant secret about stew is that it can be made with any sort of vegetable that you desire. It’s just a simmering bowl of healthy goodness!
| 1 | Heat the oil in a large pot over medium-high heat. |
| 2 | Add chicken thighs and cook until lightly browned, about 2 – 4 minutes per side. Remove from the pot and set aside. |
| 3 | Add carrots, celery and onions. Cook for 2 – 3 minutes. |
| 4 | Add potatoes and cook for 5 – 6 minutes, until all your veg has softened. |
| 5 | Stir in garlic, salt, pepper, herbs, and bay leaves and cook for 1 minute. |
| 6 | Stir in stock and check no bits of food are stuck to the bottom of your pot. Bring to a simmer over medium-high heat for 15 minutes. |
| 7 | Add the chicken thighs back to the pot along with the cream and stir through. Cover and reduce to low heat. Let this simmer for 20 – 25 minutes, until the sauce is nice and thick. |
| 8 | Serving suggestion: Blanche a bag of broccoli florets for 2 – 4 minutes in a pot to add an extra crunch to your steamy stew. |
