Chicken Stew

Prep Time: 10 mins | Cook Time: 50 mins | Total Time: 1 hr | Yield: 6 Servings

A big thanks to my dear friend, Amy, for this awesome recipe. I am so glad that I gave it a try because I never would have tasted perfection! Feel free to add more ingredients if you prefer. I am sure that you can do a lot to make this recipe even better! Have a wonderful day, friends. Enjoy!


1 ½ pound chicken thighs, boneless, skinless cut into small pieces
2 tablespoons olive oil
1 medium onion diced
8 ounces mushrooms sliced
3 medium carrots peeled and cubed
3 medium potatoes peeled and cubed
4 c water or as needed
2 bay leaves
1 teaspoon salt or to taste
1 teaspoon pepper or to taste
1 teaspoon turmeric powder optional
⅓ c chopped parsley

For the Slurry

2 tablespoons water
2 tablespoons all-purpose flour


1. Place a large pot on the stove and turn the heat to medium-high.

2. Add oil and allow it to become hot.

3. Add the chicken thighs and cook each side until brown.

4. Add the onions and saute until soft.

5. Add the mushrooms and saute until soft as well.

6. Add the carrots, potatoes, bay leaves, water, salt, and pepper. Stir until well mixed.

7. Reduce the heat to medium, then cover the pot and cook for about 30 minutes.

8. In a mixing bowl, add 2 tbsp of flour and 2 tbsp of water. Stir until well mixed.

9. Pour the mixture into the pot and stir until well mixed.

10. Add turmeric and parsley. Stir until well mixed.

11. Serve and enjoy!


Make sure to use dark meat for this recipe.

I slice the veggies to large cuts to prevent them from becoming too soft.

Nutrition Facts:

Calories: 401kcal | Carbohydrates: 24g | Protein: 26g | Fat: 23g | Saturated Fat: 6g | Cholesterol: 85mg | Sodium: 443mg | Potassium: 949mg | Fiber: 5g | Sugar: 3g | Vitamin A: 5535IU | Vitamin C: 23mg | Calcium: 72mg | Iron: 6mg

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