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Description
Comforting and nourishing, this classic stew made with vegetables, fresh sage, and a touch of cream is sure to be a crowd-pleaser. Enjoy the recipe as it’s written, or change it up by varying the vegetables to include butternut squash, kale, or artichokes. The stew reheats nicely if you want to make it up to 2 days ahead. Be sure to serve plenty of warm bread to soak up the delicious, creamy broth. The recipe, which makes 8 cups, is a Yummly original created by Kate McMillan.
Ingredients
US|METRIC
6 SERVINGS
- 1 1/2 lb. boneless, skinless chicken thighs
- 1 small yellow onion
- 3 medium carrots
- 1 lb. Yukon Gold potatoes (2 medium)
- 3 Tbsp. unsalted butter (divided)
- 1 tsp. salt (divided, plus more to taste)
- 3/4 tsp. black pepper (divided, plus more to taste)
- 5 oz. white mushrooms (about 6 mushrooms)
- 2 cloves garlic
- 2 Tbsp. fresh sage leaves (coarsely chopped)
- 2 Tbsp. all purpose flour
- 3 1/2 cups reduced sodium chicken broth
- 1/2 cup heavy whipping cream
- 1/2 cup frozen peas (or shelled fresh peas)
- chopped fresh parsley (optional)
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Directions
- Cut chicken into 1-inch pieces. Chop onion and slice carrots about 1/3 inch thick. Quarter potatoes lengthwise, then cut crosswise into 1/2-inch slices. Set vegetables aside.
- Melt 2 Tbsp. butter in a Dutch oven or other 5- to 6-qt. pot over medium-high heat. Add chicken and sprinkle with 1/2 tsp. salt and 1/4 tsp. pepper. Cook, stirring occasionally, until chicken is browned all over, about 6 minutes. Using a slotted spoon, transfer chicken to a plate and set aside.
- Add onion, carrots, and potatoes to the pan along with the remaining 1 Tbsp. butter, and season with the remaining 1/2 tsp. salt and 1/2 tsp. pepper. Cook, stirring occasionally, until vegetables begin to soften, 5-7 minutes.
NutritionView More
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350Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories350Calories from Fat160 |
% DAILY VALUE |
Total Fat18g28% |
Saturated Fat9g45% |
Trans Fat |
Cholesterol135mg45% |
Sodium870mg36% |
Potassium940mg27% |
Protein29g |
Calories from Fat160 |
% DAILY VALUE |
Total Carbohydrate19g6% |
Dietary Fiber4g16% |
Sugars3g |
Vitamin A120% |
Vitamin C25% |
Calcium8% |
Iron25% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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