Name: Easy One-Pot Chicken Stew
Total time: 50 min
Ingredients: 2 tablespoons extra-virgin olive oil, divided; 1 pound boneless, skinless chicken thighs, cut into 1-inch pieces; 0.5 teaspoon ground coriander; 0.5 teaspoon ground pepper; 1 red onion, roughly chopped; 2 small carrots, sliced 1/4 inch thick; 1 fennel bulb, cored and cut into 1-inch pieces; 0.25 cup chopped fennel fronds, divided, plus more for garnish; 3 cloves garlic, minced; 0.5 teaspoon crushed red pepper; 4 cups unsalted chicken broth; 1 pound Yukon Gold potatoes, cut into 1-inch pieces; 0.25 teaspoon salt; 0.25 cup sour cream

Easy One-Pot Chicken Stew

5.0

(1)

1 Review

This comforting, one-pot chicken stew is easy and economical, using chicken thighs and a fennel bulb and fronds to flavor the dish. The sour cream helps thicken it and gives it a light, creamy texture.

Ali Ramee

Published on August 19, 2021

Quick/Easy One-Pot Chicken Stew — Photo: Fred Hardy

Active Time:

15 mins

Total Time:

50 mins

Servings:

Nutrition Profile:

Egg Free Gluten-Free High-Protein Nut-Free Soy-Free

Jump to Nutrition Facts

Ingredients

2 tablespoons extra-virgin olive oil, divided
1 pound boneless, skinless chicken thighs, cut into 1-inch pieces
½ teaspoon ground coriander
½ teaspoon ground pepper
1 red onion, roughly chopped
2 small carrots, sliced 1/4 inch thick
1 fennel bulb, cored and cut into 1-inch pieces
¼ cup chopped fennel fronds, divided, plus more for garnish
3 cloves garlic, minced
½ teaspoon crushed red pepper
4 cups unsalted chicken broth
1 pound Yukon Gold potatoes, cut into 1-inch pieces
¼ teaspoon salt
¼ cup sour cream

Directions

Heat 1 tablespoon oil in a large pot over medium-high heat. Sprinkle chicken all over with coriander and pepper. Add the chicken to the pot; cook, stirring occasionally, until browned on all sides, about 8 minutes. Using a slotted spoon, transfer the chicken to a medium bowl; do not wipe the pot clean.
Add remaining 1 tablespoon oil to the pot. Add onion, carrots and chopped fennel bulb; cook over medium-high heat, stirring frequently, until the vegetables are softened and beginning to brown, 3 to 4 minutes. Add garlic and crushed red pepper; cook until fragrant, about 1 minute. Add broth, potatoes and salt; bring to a boil over high heat. Reduce heat to medium, return the chicken to pot, partially cover and cook until the potatoes are tender and the soup has thickened slightly, about 35 minutes. Remove from heat; stir in chopped fennel fronds and sour cream. Ladle into bowls and sprinkle with more fennel fronds, if desired.

Nutrition Facts (per serving)

370	Calories
14g	Fat
31g	Carbs
30g	Protein

Nutrition Facts
Servings Per Recipe 4
Serving Size 2 cups
Calories 370
% Daily Value *
Total Carbohydrate 31g	11%
Dietary Fiber 6g	21%
Total Sugars 8g
Protein 30g	60%
Total Fat 14g	18%
Saturated Fat 4g	20%
Cholesterol 117mg	39%
Vitamin A 5882IU	118%
Sodium 459mg	20%
Potassium 672mg	14%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.