ClockPlayEmailInstagramLinkSMSTwitterYouTubeWhatsAppXSearchClockRight ArrowArrow DownCaret downCaret upCaret leftCaret rightHamburger MenuPop OutThumbs upThumbs up buySpeechAudio onReplayPlusMinusSad smiley faceNo resultsSwapMoreYour grocery bagSuccessShop Tasty MerchSkip to Content
92% would make again

One-Pot Creamy Chicken Stew

October 07, 2020
One-Pot Creamy Chicken Stew

Ingredients

for 6 servings

  • 2 lb boneless, skinless chicken breasts (910 g), and/or thighs, cut into 1-inch (2.54 cm) pieces
  • 1 teaspoon kosher salt, plus more to taste
  • freshly ground black pepper, to taste
  • 2 tablespoons vegetable oil
  • 1 cup white mushroom (150 g), stemmed and roughly chopped
  • 1 medium yellow onion, diced into ½-inch (1.2 cm) pieces
  • 2 cloves garlic, minced
  • 1 tablespoon unsalted butter
  • 2 Yukon Gold potatoes, peeled and diced into ½-inch (1.2 cm) pieces (about 2 cups)
  • 1 large carrot, diced into ¼-inch (6 mm) pieces (about 1 cup)
  • 2 stalks celery, diced into 1/4 in (6 mm) pieces
  • ¼ cup all purpose flour (30 g)
  • 1 cup dry white wine (240 mL)
  • 2 cups chicken stock (480 mL)
  • 1 ½ tablespoons McCormick® Poultry Seasoning
  • ½ cup frozen peas (70 g)
  • ½ cup heavy cream (120 mL)

Nutrition Info

  • Calories 514
  • Fat 21g
  • Carbs 29g
  • Fiber 10g
  • Sugar 6g
  • Protein 52g

Estimated values based on one serving size.

Preparation

  1. Season the chicken with salt and pepper.
  2. Heat the vegetable oil in a large Dutch oven over high heat. Add the chicken and cook, stirring occasionally, until browned, about 7 minutes. Remove the chicken from the pot and set aside.
  3. Reduce the heat to medium-high and add the mushrooms. Cook until browned, about 3 minutes. Add the onion and cook for another 4 minutes, until starting to brown. Add the garlic and cook for 1 minute, until fragrant. Add the butter, potatoes, carrot, and celery. Cook for about 4 minutes, until lightly browned.
  4. Stir in the flour, then add the wine. Bring to a simmer, scraping up any browned bits from the bottom of the pot.
  5. Add the chicken stock, cooked chicken, McCormick® Poultry Seasoning, 1 teaspoon salt, and the peas, and bring to a simmer. Reduce the heat to medium and cook for 15 minutes, or until the vegetables are tender and the sauce has thickened slightly.
  6. Stir in the cream and season with more salt to taste.
  7. Serve warm.
  8. Enjoy!

Ingredients

for 6 servings

  • 2 lb boneless, skinless chicken breasts (910 g), and/or thighs, cut into 1-inch (2.54 cm) pieces
  • 1 teaspoon kosher salt, plus more to taste
  • freshly ground black pepper, to taste
  • 2 tablespoons vegetable oil
  • 1 cup white mushroom (150 g), stemmed and roughly chopped
  • 1 medium yellow onion, diced into ½-inch (1.2 cm) pieces
  • 2 cloves garlic, minced
  • 1 tablespoon unsalted butter
  • 2 Yukon Gold potatoes, peeled and diced into ½-inch (1.2 cm) pieces (about 2 cups)
  • 1 large carrot, diced into ¼-inch (6 mm) pieces (about 1 cup)
  • 2 stalks celery, diced into 1/4 in (6 mm) pieces
  • ¼ cup all purpose flour (30 g)
  • 1 cup dry white wine (240 mL)
  • 2 cups chicken stock (480 mL)
  • 1 ½ tablespoons McCormick® Poultry Seasoning
  • ½ cup frozen peas (70 g)
  • ½ cup heavy cream (120 mL)

Nutrition Info

  • Calories 514
  • Fat 21g
  • Carbs 29g
  • Fiber 10g
  • Sugar 6g
  • Protein 52g

Estimated values based on one serving size.

Preparation

  1. Season the chicken with salt and pepper.
  2. Heat the vegetable oil in a large Dutch oven over high heat. Add the chicken and cook, stirring occasionally, until browned, about 7 minutes. Remove the chicken from the pot and set aside.
  3. Reduce the heat to medium-high and add the mushrooms. Cook until browned, about 3 minutes. Add the onion and cook for another 4 minutes, until starting to brown. Add the garlic and cook for 1 minute, until fragrant. Add the butter, potatoes, carrot, and celery. Cook for about 4 minutes, until lightly browned.
  4. Stir in the flour, then add the wine. Bring to a simmer, scraping up any browned bits from the bottom of the pot.
  5. Add the chicken stock, cooked chicken, McCormick® Poultry Seasoning, 1 teaspoon salt, and the peas, and bring to a simmer. Reduce the heat to medium and cook for 15 minutes, or until the vegetables are tender and the sauce has thickened slightly.
  6. Stir in the cream and season with more salt to taste.
  7. Serve warm.
  8. Enjoy!
One-Pot Creamy Chicken Stew

Submit a recipe to Tasty

Have a recipe of your own to share?Submit your recipe here.

Submit your recipe here.