Ingredients:
1 lb (450 g) chicken breast or thighs, cooked and shredded
2 tbsp olive oil
1 large onion, chopped
3 cloves garlic, minced
3 carrots, sliced
3 medium potatoes, cubed
1 cup frozen peas
4 cups (1 liter) chicken broth
1 cup water (as needed)
2 tbsp all-purpose flour
1 tsp dried thyme
1 tsp dried rosemary
Salt and black pepper to taste
Fresh parsley or thyme sprigs for garnish
✅️Instructions:
1. Prepare the Chicken:
Cook the chicken by boiling, roasting, or sautéing until fully cooked. Shred it into bite-sized pieces and set aside.
2. Sauté Vegetables:
Heat olive oil in a large pot or Dutch oven over medium heat.
Add the chopped onion and cook until softened, about 3-4 minutes.
Stir in the minced garlic and cook for another minute, ensuring it doesn’t burn.
3. Cook the Base:
Add the sliced carrots and cubed potatoes to the pot. Stir and cook for 5 minutes.
4. Thicken the Stew:
Sprinkle the flour over the vegetables and stir well to coat. This will help thicken the stew later.
5. Add Liquid and Seasonings:
Pour in the chicken broth and water (if needed). Stir to combine.
Add dried thyme, rosemary, salt, and pepper. Bring the mixture to a boil.
6. Simmer the Stew:
Reduce the heat to low and cover the pot. Let the stew simmer for 20-25 minutes or until the potatoes and carrots are tender. Stir occasionally.
7. Add Chicken and Peas:
Stir in the shredded chicken and frozen peas. Cook for an additional 5-7 minutes until the peas are tender and the chicken is heated through.
8. Adjust Seasoning:
Taste the stew and adjust the seasoning with more salt or pepper if needed.
9. Serve:
Ladle the stew into bowls, garnish with fresh parsley or thyme sprigs, and serve with crusty bread or your favorite side.
This hearty stew is perfect for a comforting meal. Enjoy!
