Cooper’s Mill + One-Pot Chicken Stew

Cooper’s Mill + One-Pot Chicken Stew might be a good recipe to expand your main course repertoire. This recipe serves 4 and costs $3.49 per serving. One portion of this dish contains approximately 44g of protein, 14g of fat, and a total of 474 calories. 21394 people have made this recipe and would make it again. It is perfect for Winter. It is brought to you by Little Broken. A mixture of baby potatoes, salt and pepper, chicken stock, and a handful of other ingredients are all it takes to make this recipe so flavorful. From preparation to the plate, this recipe takes about 1 hour and 15 minutes. It is a good option if you're following a dairy free diet. All things considered, we decided this recipe deserves a spoonacular score of 97%. This score is spectacular. If you like this recipe, you might also like recipes such as Cooper's Famous BBQ Chicken, Crock Pot Chicken & Bean Stew: A Left-Over Chicken, and One-pot chicken & bacon stew.

Servings: 4

Preparation duration: 15 minutes

Cooking duration: 60 minutes

 

Ingredients:

12 oz. baby white potatoes, quartered

1 Tbsp. canola oil

3 medium carrots, sliced diagonally into ½-inch pieces

5 cups chicken stock, divided

1 dried bay leaf

2 Tbsp. all-purpose flour

¼ cup fresh chopped parsley

6 garlic cloves, chopped

salt and freshly ground black pepper

1½ lbs. chicken thighs, boneless, skinless, cut into bite size pieces

1 medium sweet onion, cut into 12 wedges

Equipment:

dutch oven

whisk

bowl

Cooking instruction summary:

Season the chicken with salt and pepper, to taste. Heat oil in a dutch oven over high heat. Add chicken and cook, stirring occasionally, until brown on all sides, about 6 minutes total. Transfer to a plate. Add carrots and onion to the dutch oven and cook, stirring often, until onions begin to soften, about 4-5 minutes. Add garlic and cook for about 30 seconds, stirring nonstop. Add cup chicken stock while stirring and scraping to loosen browned bits from the bottom of the dutch oven. In a small bowl, whisk together flour and cup broth; add to the dutch oven. Stir in chicken and remaining 4 cups of chicken broth. Add bay leaf and season with salt and pepper, to taste. Bring to a boil, reduce heat to medium-low and simmer 25 minutes, partially covered. Add potatoes and cook uncovered until potatoes are tender, about 18-20 minutes. The liquid will slightly reduce even further. Stir in parsley and discard bay leaf before serving.

 

Step by step:


1. Season the chicken with salt and pepper, to taste.

2. Heat oil in a dutch oven over high heat.

3. Add chicken and cook, stirring occasionally, until brown on all sides, about 6 minutes total.

4. Transfer to a plate.

5. Add carrots and onion to the dutch oven and cook, stirring often, until onions begin to soften, about 4-5 minutes.

6. Add garlic and cook for about 30 seconds, stirring nonstop.

7. Add cup chicken stock while stirring and scraping to loosen browned bits from the bottom of the dutch oven.

8. In a small bowl, whisk together flour and cup broth; add to the dutch oven. Stir in chicken and remaining 4 cups of chicken broth.

9. Add bay leaf and season with salt and pepper, to taste. Bring to a boil, reduce heat to medium-low and simmer 25 minutes, partially covered.

10. Add potatoes and cook uncovered until potatoes are tender, about 18-20 minutes. The liquid will slightly reduce even further. Stir in parsley and discard bay leaf before serving.


Nutrition Information:

Quickview
473k Calories
43g Protein
14g Total Fat
40g Carbs
41% Health Score
Limit These
Calories
473k
24%

Fat
14g
22%

  Saturated Fat
3g
19%

Carbohydrates
40g
14%

  Sugar
11g
13%

Cholesterol
170mg
57%

Sodium
820mg
36%

Get Enough Of These
Protein
43g
88%

Vitamin A
8013IU
160%

Vitamin B3
16mg
80%

Vitamin K
77µg
74%

Vitamin B6
1mg
71%

Selenium
47µg
68%

Phosphorus
499mg
50%

Potassium
1377mg
39%

Vitamin B2
0.65mg
38%

Vitamin C
30mg
37%

Vitamin B1
0.43mg
29%

Vitamin B5
2mg
26%

Zinc
3mg
24%

Copper
0.44mg
22%

Magnesium
87mg
22%

Manganese
0.4mg
20%

Iron
3mg
19%

Folate
75µg
19%

Vitamin B12
1µg
18%

Fiber
4g
17%

Vitamin E
1mg
9%

Calcium
80mg
8%

covered percent of daily need
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