This hearty one-pot chicken stew practically cooks itself! It’s made all in one-pot with tender chunks of chicken and savory veggies. Enjoy it with crusty bread for an ultimate cold weather meal!
Thank you to Cooper’s Mill Restaurant for delicious dinner and sponsoring todays post! As always, all opinions stated are my own.
Couple weeks ago I was invited to Cooper’s Mill Restaurant in Bethesda, Maryland for dinner. It’s a place I’ve never been to but was excited to try! Plus it was a girls date with my bestie Jen, so it was even more exciting. The restaurant is all about farm to table…eating local and eating well. The menu is very rustic and modern at the same time, which goes so well with the overall look and feel of the restaurant. Rustic, sleek, and modern.
On the menu you can find things such as the Quinoa Burger, Old School Tater-Tots, Pan-Roasted Rockfish, and Housemade Ricotta Cheese Flatbread. Plus they have a huge selection of craft brews from local breweries and hand crafted cocktails with a twist.
We started off with a cheese and salami board and charred cauliflower with caramelized onions, raisins, hazelnuts, and green goddess dressing. The cauliflower was out of this world SO good! Such an unusual combo of ingredients that tasted amazing. I think it might’ve been my favorite from our entire dinner. For the main I ordered good ole’ fashioned Maryland Crab Cake with old bay fries and my bestie ordered Buttermilk Chicken and Waffles. Both were absolutely delicious and we even had leftovers for home. Overall our time, experience, and food was so lovely.
Now you guys can try out Cooper’s Mill! They’re having a Fall Harvest Social on Friday, October 14th from 5-8 p.m. There’s going to be free food tasting and discounted cocktail menu.
Now to the recipe. Today, I’m sharing this One-Pot Chicken Stew that was inspired by Cooper’s Mill and I think you guys are going to love it! It’s very rustic, hearty, and just a delicious bowl of comfort food to warm up to.
The main ingredients for this stew is chicken, carrots, onions, and potatoes. Very simple. You just need time. The stew has to simmer for good 45 minutes all together. But I promise it will be worth it. It’s very thick and just warms you up from inside out. All you need is some crusty bread to dip into all those juices and you’re set!
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- 1½ lbs. chicken thighs, boneless, skinless, cut into bite size pieces
- 1 Tbsp. canola oil
- 3 medium carrots, sliced diagonally into ½-inch pieces
- 1 medium sweet onion, cut into 12 wedges
- 6 garlic cloves, chopped
- 5 cups chicken stock, divided
- 2 Tbsp. all-purpose flour
- 1 dried bay leaf
- 12 oz. baby white potatoes, quartered
- ¼ cup fresh chopped parsley
- salt and freshly ground black pepper
- Season the chicken with salt and pepper, to taste.
- Heat oil in a dutch oven over high heat. Add chicken and cook, stirring occasionally, until brown on all sides, about 6 minutes total. Transfer to a plate.
- Add carrots and onion to the dutch oven and cook, stirring often, until onions begin to soften, about 4-5 minutes. Add garlic and cook for about 30 seconds, stirring nonstop. Add ½ cup chicken stock while stirring and scraping to loosen browned bits from the bottom of the dutch oven.
- In a small bowl, whisk together flour and ½ cup broth; add to the dutch oven. Stir in chicken and remaining 4 cups of chicken broth. Add bay leaf and season with salt and pepper, to taste. Bring to a boil, reduce heat to medium-low and simmer 25 minutes, partially covered.
- Add potatoes and cook uncovered until potatoes are tender, about 18-20 minutes. The liquid will slightly reduce even further. Stir in parsley and discard bay leaf before serving.