Chicken breast, potatoes, onion, garlic, mixed vegetables and thyme in a lightly thickened potato broth.
EBy Essie
Servings
4
1.5 lb Boneless skinless chicken breast
4 medium Yellow potatoes
1 large Yellow onion
4 clove Garlic
2 cup Frozen mixed vegetables (carrots, peas, corn, green beans)
1 tbsp Fresh thyme
2 tbsp Vegetable oil
6 cup Water
1.5 tsp Salt
0.5 tsp Black pepper
Calories
494 kcal
Protein
45g
Carbs
41g
Fat
17g
Fiber
7g
"I used to spend hours every week scrolling through recipes and planning meals for the family, but I now use noms to quickly create fresh fun recipes to try! I love this app!!"
Sarah M. · Melbourne, AU
Prep
1. Peel and cut the potatoes into 1-inch (2.5 cm) cubes. Dice the onion, mince the garlic, and cut the chicken breast into 1-inch (2.5 cm) pieces. Season the chicken with half of the salt and the black pepper.
1.5 lb Boneless skinless chicken breast,
4 medium Yellow potatoes,
1 large Yellow onion,
4 clove Garlic,
0.8 tsp Salt,
0.5 tsp Black pepper
Build the Stew
2. Heat the vegetable oil in a large Dutch oven or heavy pot over medium-high heat. Sear the chicken pieces in a single layer for 2 to 3 minutes until lightly golden, then remove to a plate; it will finish cooking later.
3. Lower the heat to medium and add the onion to the same pot, scraping up the browned bits. Cook for 4 to 5 minutes until soft and translucent, then stir in the garlic and thyme and cook for 30 seconds until fragrant.
4. Add the potatoes, water, and remaining salt. Bring to a boil, then reduce to a steady simmer and cook partially covered for 15 to 18 minutes until the potatoes are tender.
4 medium Yellow potatoes,
6 cup Water,
0.8 tsp Salt
Thicken and Finish
5. Use a potato masher or the back of a spoon to crush about a quarter of the potatoes against the side of the pot, releasing their starch to lightly thicken the broth.
6. Return the chicken and its juices to the pot and add the mixed vegetables. Simmer gently for 8 to 10 minutes until the chicken is cooked through (165°F/74°C) and the vegetables are hot and tender.
1.5 lb Boneless skinless chicken breast,
2 cup Frozen mixed vegetables (carrots, peas, corn, green beans)
7. Taste and adjust with more salt and pepper if needed. Rest the stew for 5 minutes off the heat so the broth thickens slightly, then ladle into warm bowls and serve.
1.5 tsp Salt,
0.5 tsp Black pepper
ready to upgrade your cooking experience?
chat with the chef about recipes - get ingredient suggestions, cooking tips, and more
import any recipe - from Instagram, TikTok, or any URL into a real cookbook
household planning - share your meal plans and grocery lists with your household
