A rich and creamy chicken stew perfect for a comforting meal.
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Cut the chicken breast into bite-sized pieces.
Dice the carrots and potatoes, and chop the onions.
Mince the garlic cloves.
Heat olive oil in a large pot over medium heat.
Add the chicken pieces and cook until browned on all sides.
Remove the chicken and set aside.
In the same pot, add onions and garlic, and sauté until onions are translucent.
Add carrots and potatoes, and cook for a few minutes.
Pour in the chicken broth and bring to a boil.
Reduce heat and let it simmer until vegetables are tender.
Return the chicken to the pot and stir in the heavy cream.
Season with salt, black pepper, and thyme.
Simmer for an additional 10 minutes until the stew thickens.
For a thicker stew, mash some of the potatoes before serving.
Add a pinch of nutmeg for an extra layer of flavor.
Can I use chicken thighs instead of chicken breast?
Yes, chicken thighs can be used and will add more flavor to the stew.
How can I make this stew dairy-free?
Substitute the heavy cream with coconut milk or a dairy-free cream alternative.
Can I freeze the leftovers?
Yes, the stew can be frozen for up to 3 months. Reheat thoroughly before serving.
What can I serve with this chicken stew?
Serve with crusty bread or over a bed of rice for a complete meal.
How can I make the stew spicier?
Add a pinch of cayenne pepper or red pepper flakes for extra heat.
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