Creamy Chicken Stew
Creamy Chicken Stew
Ingredients
1 1/2 lb chicken thighs
1 tsp Italian seasoning
2 tbsp olive oil
2 large carrots diced
1 small onion
2 stalks celery diced
3 tbsp gluten-free flour
A few sprigs of fresh rosemary thyme, and sage
Kosher salt and pepper to taste
1 ½ cups potatoes peeled and diced
1 ½ cups sweet potatoes peeled and diced
1 red bell pepper finely diced
3 cups chicken broth or chicken stock
1 cup frozen peas
4 oz cream cheese
Instructions
Heat oil in a large dutch oven or rimmed skillet over medium meat.
Add in the chicken and sprinkle with Italian seasoning, salt, and pepper. Cook until slightly golden on all sides, then set aside. 4-5 minutes.
To the same preheated pot add the onions, carrots, celery, and cook, stirring occasionally for 3-4 minutes.
Sprinkle with flour and continue to cook for 1 minute more. Add broth and stir until well combined.
Stir in the potatoes, sweet potatoes, red pepper, browned chicken, and herbs. Mix well to combine and allow it to get to a boil. Reduce the heat and cover the pot; simmer for about 30 minutes.
Once the time is up and the veggies are tender, remove and discard the herb sprigs.
Stir in the peas and cheese cream. Mix well and stir for a minute or so.
Sprinkle with chopped parsley if desired and enjoy!
Notes:
Browning Chicken: Ensure the chicken is dry before seasoning and browning to achieve a good sear.
Consistent Sautéing: Stir vegetables regularly to prevent burning and ensure even cooking.
Proper Simmering: Maintain a low simmer to slowly cook the vegetables and meld flavors without breaking down the chicken too much.
Herb Sprigs: Tie herb sprigs together with kitchen twine for easy removal after simmering.
Adjusting Thickness: If the stew is too thick, add more broth or water. If too thin, simmer uncovered to reduce liquid.
Frequently Asked Questions:
Can I use chicken breasts instead of chicken thighs?
Yes, you can substitute chicken breasts for chicken thighs.
However, chicken thighs tend to be juicier and more flavorful.
If using chicken breasts, be careful not to overcook them as they can dry out more easily.
Is it possible to make this stew dairy-free?
Yes, you can make this stew dairy-free by using a dairy-free cream cheese substitute or coconut cream.
Ensure any other ingredients you use are also dairy-free.
Can I use regular flour instead of gluten-free flour?
Yes, you can use regular all-purpose flour if you don’t need the recipe to be gluten-free.
The measurement remains the same.
How can I make this stew thicker?
To make the stew thicker, you can let it simmer uncovered for a bit longer to reduce the liquid.
Alternatively, you can mix a tablespoon of cornstarch with a little water and stir it into the stew to thicken it.
Can I add other vegetables to this stew?
Absolutely! You can add vegetables like mushrooms, spinach, zucchini, or corn.
Just make sure to adjust the cooking time accordingly to ensure all vegetables are tender.
How do I store leftovers, and how long will they last?
Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
Reheat gently on the stove or in the microwave to avoid breaking the cream cheese emulsion.
Can I freeze this stew?
Yes, you can freeze this stew. However, the texture of the cream cheese might change slightly upon reheating. Freeze in airtight containers for up to 2-3 months.
Thaw in the refrigerator before reheating.
What can I serve with this stew?
This stew pairs well with crusty bread, rice, or a simple green salad.
The bread is great for soaking up the creamy sauce.
How can I adjust the seasoning to my taste?
Taste the stew before serving and adjust the salt, pepper, and Italian seasoning as needed.
You can also add a bit of hot sauce or crushed red pepper flakes if you prefer a bit of heat.
Can I use dried herbs instead of fresh ones?
Yes, you can substitute dried herbs for fresh. Use about one-third the amount of dried herbs (e.g., 1 teaspoon dried rosemary, thyme, and sage instead of fresh sprigs).
Keep in mind that dried herbs are more concentrated in flavor.