Creamy Chicken Stew with Herbs - Festive, Cozy & So Comforting ❤️

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

chicken thighs

🥗Healthier: chicken breasts

💰Cheaper: bone-in chicken pieces

Breasts are leaner; bone-in pieces are often cheaper.

Chop or shred chicken thighs and set aside.

Transfer chicken broth to a measuring cup, using about 7 cups.

Set heat to medium and add 4 tablespoons of butter.

Add finely chopped onion and sauté until slightly translucent.

Add chopped celery and chopped carrots, stirring to combine.

Add halved mini gold potatoes and stir to sweat the vegetables.

Add 2 bay leaves, 3/4 teaspoon dried thyme, 3/4 teaspoon crushed rosemary, 1/2 teaspoon rubbed sage, and 1/8 teaspoon cayenne pepper; stir for about 5 minutes.

Make a well in the center and add 3 minced garlic cloves; cook for 30 seconds.

Add 7 tablespoons of all-purpose flour to the vegetables and stir until coated and golden.

Pour in 7 cups of chicken broth and add 1 tablespoon of chicken bouillon; stir gently.

Bring to a boil, then lower heat to a low simmer and cover for about 25 minutes.

After 20 minutes, add 1/2 cup of frozen corn and 1/2 cup of frozen peas; stir and cook for an additional 5 minutes.

Turn off heat and add the cooked chicken; taste and adjust seasoning if necessary.

Remove bay leaves before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens