Name: Cockadoodle Stew
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 4 servings
Cuisine: Comfort Food
Ingredients: 2 lbs boneless, skinless chicken thighs, cut into bite-sized pieces; 2 tablespoons olive oil; 1 medium onion, chopped; 3 cloves of garlic, minced; 2 carrots, peeled and sliced; 2 stalks of celery, chopped; 1 teaspoon dried thyme; 1 teaspoon paprika; 1/2 teaspoon ground black pepper; 1 teaspoon salt; 4 cups chicken broth; 1 cup water; 1 cup frozen peas; 1/4 cup all-purpose flour; 1/4 cup water

Instructions

In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onions and cook until they are soft and translucent, about 5 minutes.
Add the minced garlic, carrots, and celery to the pot. Cook for another 5 minutes, stirring occasionally until the vegetables start to soften.
Push the vegetables to the side of the pot and add the chicken pieces. Brown the chicken on all sides, ensuring it's cooked through.
Sprinkle the dried thyme, paprika, black pepper, and salt over the chicken and vegetables. Stir well to coat everything with the seasonings.
Pour in the chicken broth and water, scraping the bottom of the pot to loosen any browned bits. Bring the stew to a simmer, cover with a lid, and let it cook for about 30 minutes, stirring occasionally.
In a small bowl, mix the flour and water to create a slurry. Slowly pour this mixture into the stew, stirring continuously to thicken the broth.
Add the frozen peas to the pot and let them cook for an additional 5 minutes until they are heated through.
Taste the stew and adjust the seasoning if needed. Remove from heat and let it sit for a few minutes before serving.
Ladle the hot Cockadoodle Stew into bowls and garnish with fresh parsley if desired. Serve with crusty bread or over a bed of fluffy rice for a complete and satisfying meal.

Ingredients

Instructions

Nutrition Facts

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