Chicken Stew (Old-Fashioned)

chickenstewof This old-fashioned chicken vegetable stew is loaded with vegetables, chicken and tones of flavours. The best part is that it’s all made in one pot.

1½ lbs chicken breasts, boneless, skinless or thighs
3 cups chicken broth
3 potatoes, cubed
1 onion, diced
5 cloves garlic, minced
4 carrots, diced
2 stalks celery, diced
1 tsp. sea salt
½ tsp. black pepper, freshly ground
½ tsp. dried oregano
1 tsp. dried thyme
1 tsp. fresh rosemary, chopped
2 bay leaves
2 Tbsp. extra-virgin olive oil

Garnish:
1 Tbsp. dill, chopped

In a large pot, heat some oil over medium heat then add celery, carrots, onions and garlic.

Sauté for 3 minutes. Add chicken, ground black pepper, oregano, thyme, rosemary, bay leaves and salt.

Mix everything and sauté for another 3 minutes. After that add the potatoes and chicken broth.

Bring everything to a boil and keep cooking for 17-18 minutes or until the potatoes are fully cooked.

Makes 6 servings.

Cook's Notes:

If the stew needs more liquids, add some water.
Cut the vegetables into a medium size, not too small, so they don't get overly soft while the stew is simmering.
This chicken stew can freeze for a whole month and can reheat very well over the stove.
If you want to make this stew spicy, add half a Tbsp. hot sauce. It will add to the flavour profile.