Chicken Stew with Potatoes and Vegetables

Directions

1. Season chicken thighs with salt and pepper. Heat a drizzle of olive oil in a skillet over medium heat and brown the chicken on all sides. Remove and set aside.
2. In the same skillet, sauté onion and garlic until translucent. Add diced carrot halfway through cooking so all vegetables cook evenly.
3. Add crushed tomatoes and crumble in the chicken stock cube. Stir well. Pour in the white wine and allow the alcohol to evaporate, stirring occasionally.
4. Mix in the cornstarch until fully incorporated. Transfer the mixture to a large pot or casserole along with the browned chicken.
5. Add the sprig of thyme and enough water to cover the chicken partially. Cover and simmer over medium heat for about 1 hour.
6. Add the potato chunks and continue cooking for about 20 minutes, or until potatoes are tender.
7. Adjust salt and pepper to taste. Remove from heat and let rest for a few minutes before serving.

Recipe Details

Prep time: 15 minutes
Cook time: 1 hour 20 minutes
Total time: 1 hour 35 minutes
Servings: 4–5
Difficulty: Medium

Variations & Substitutions

• Protein swap: use chicken drumsticks or a whole cut-up chicken instead of thighs.
• Wine-free option: replace white wine with additional chicken broth.
• Vegetable boost: add celery, bell peppers, or peas for extra nutrition and color.
• Thickening alternative: replace cornstarch with flour or arrowroot powder for the sauce.

Serving Suggestions