Description
A hearty and flavorful One-Pot Irish Chicken Stew that is perfect for a comforting meal.
Ingredients
- 2 tablespoons olive oil
- 1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 4 medium carrots, sliced
- 3 medium potatoes, diced
- 2 cups chicken broth
- 1 cup frozen peas
- 1 tablespoon fresh thyme leaves (or 1 teaspoon dried thyme)
- 1 tablespoon fresh parsley, chopped (plus extra for garnish)
- Salt and pepper to taste
Instructions
- In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chicken pieces and cook until browned, about 5-7 minutes. Remove the chicken and set aside.
- In the same pot, add the chopped onion and garlic. Sauté for 3-4 minutes until the onion is translucent.
- Add the sliced carrots and diced potatoes to the pot. Stir to combine and cook for another 5 minutes.
- Return the browned chicken to the pot. Pour in the chicken broth, and add the thyme, parsley, salt, and pepper. Bring to a boil.
- Reduce the heat to low, cover, and let it simmer for 25-30 minutes, or until the vegetables are tender and the chicken is cooked through.
- Stir in the frozen peas and cook for an additional 5 minutes. Adjust seasoning if necessary.
- Serve hot, garnished with extra parsley.
Notes
- For a thicker stew, you can mix 1 tablespoon of cornstarch with 2 tablespoons of cold water and stir it into the stew during the last 5 minutes of cooking.
- Add a splash of Guinness or Irish stout for an extra depth of flavor, adjusting the broth quantity accordingly.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Irish
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 90mg