Chicken Stew

Chicken Stew

Chicken Stew


• 1 ½ lb. 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


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

2. Add the onions, stirring and cooking until translucent.

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

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.

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.

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

Geoff's Notes:

- When adding the mushrooms I would then add at that time 2 minced/pressed garlic cloves.

- For me instead of adding 4 cups water I would add only 2 cups water and 2 cups low sodium chicken broth.

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