Ingredients

The following ingredients have 6 Servings
  • 1 1/2 pounds chicken breasts or thighs
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • 3 tablespoons butter (divided)
  • 1 tablespoon olive oil
  • 1 medium onion (diced)
  • 3-4 cloves minced garlic (about 2 teaspoons)
  • 4 carrots (cut into bite-sized chunks)
  • 4 celery stalks (sliced)
  • 4 cups chicken broth
  • 1 1/2 pounds red potatoes ( cut into bite-sized chunks)
  • 4 bay leaves
  • 1 teaspoon sage
  • 1 teaspoon thyme
  • 1/2 teaspoon rosemary
  • 2 teaspoons parsley (for garnishing)
  • 1/4 cup cold water
  • 2 tablespoons cornstarch

Instruction

  • Season chicken with salt and black pepper. In a large pot over medium-high heat, heat 1 tablespoon butter and 1 tablespoon of olive oil. Add chicken breasts and cook 5-7 minutes per side, until browned and cooked through. Transfer cooked chicken to a cutting board and shred.
  • Add the remaining 2 tablespoons of butter to the same pot over medium-high heat. Add the onion, garlic, carrots, and celery. Cook 8-10 minutes until fragrant and there is additional browning.
  • Pour in the chicken broth and add in shredded chicken and potatoes. Season with sage, thyme, rosemary, and bay leaves.
  • Bring to a boil over high heat. Then reduce heat to low and cover with a lid. Simmer for 15 minutes covered, stirring occasionally, until potatoes and carrots are tender.
  • In a small bowl, stir together cold water and cornstarch until dissolved. Pour cornstarch mixture into the stew. Stir over low heat until stew thickens, about 10 minutes
  • Season with more salt and pepper to taste. Remove bay leaves and serve hot with a garnish of parsley.