Go Back
–+ servings
250ml British Infused Olive Oil Blend – infused oil for roast flavor
Garden Infuzions

Rustic Chicken and Vegetable Stew with British Infused Olive Oil Blend

Rustic Chicken and Vegetable Stew with British Infused Olive Oil Blend is a hearty one-pot dinner with tender chicken, potatoes, carrots, celery, peas, and a rich herb-seasoned broth.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: British-Inspired
Calories: 430
Ingredients Method Nutrition Notes

Ingredients
  

  • 2 pounds Boneless Skinless Chicken Thighs cut into 1 1/2-inch pieces
  • 3 tablespoons British Infused Olive Oil Blend divided
  • 1 teaspoon Kosher Salt divided, plus more to taste
  • 1/2 teaspoon Black Pepper divided
  • 1 large Yellow Onion chopped
  • 3 medium Carrots peeled and sliced
  • 3 stalks Celery sliced
  • 3 cloves Garlic minced
  • 1/4 cup All-Purpose Flour
  • 5 cups Low-Sodium Chicken Stock plus more as needed
  • 1 tablespoon Dijon Mustard
  • 1 1/2 pounds Yukon Gold Potatoes cut into 1-inch pieces
  • 1 cup Frozen Peas
  • 2 tablespoons Fresh Parsley chopped, for garnish

Method
 

  1. Equipment: Large Dutch oven or heavy soup pot, chef's knife, cutting board, wooden spoon, measuring cups and spoons.
  2. Prep Time: 20 minutes
  3. Cook Time: 45 minutes
  4. Total Time: 1 hour 5 minutes
Brown the Chicken (8 to 10 minutes):
  1. Pat the chicken dry and season with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper.
  2. Heat 2 tablespoons British Infused Olive Oil Blend in a large Dutch oven over medium-high heat.
  3. Add the chicken in a single layer and brown for 3 to 4 minutes per side. Work in batches if needed. Transfer the browned chicken to a plate.
Sauté the Vegetables (8 minutes):
  1. Reduce the heat to medium and add the remaining 1 tablespoon British Infused Olive Oil Blend.
  2. Add the onion, carrots, and celery. Cook for 6 to 7 minutes, stirring occasionally, until the vegetables begin to soften.
  3. Stir in the garlic and cook for 30 seconds.
Build the Broth (5 minutes):
  1. Sprinkle the flour over the vegetables and stir continuously for 1 minute.
  2. Slowly pour in the chicken stock while stirring and scraping the browned bits from the bottom of the pot.
  3. Stir in the Dijon mustard, remaining 1/2 teaspoon salt, and remaining 1/4 teaspoon black pepper.
Simmer the Stew (25 to 30 minutes):
  1. Return the chicken and any accumulated juices to the pot. Add the potatoes and bring the stew to a gentle simmer.
  2. Reduce the heat to medium-low, cover partially, and simmer for 25 to 30 minutes, stirring occasionally, until the chicken is cooked through and the potatoes and carrots are tender.
Finish and Serve (3 minutes):
  1. Stir in the frozen peas and cook for 2 to 3 minutes, until heated through.
  2. Taste and adjust the seasoning. If the stew is too thick, add additional chicken stock until it reaches the desired consistency.
  3. Ladle into bowls, garnish with fresh parsley, and serve hot.

Nutrition

Serving: 1bowlCalories: 430kcalCarbohydrates: 38gProtein: 35gFat: 16gSaturated Fat: 3gPolyunsaturated Fat: 3gCholesterol: 105mgSodium: 620mgFiber: 6gSugar: 7g

Notes

Chicken thighs stay especially tender during simmering, but boneless chicken breast may be substituted. Cut all vegetables into similar-sized pieces for even cooking. For a thicker stew, simmer uncovered for the final 5 to 10 minutes. For a gluten-free version, omit the flour and thicken the finished broth with 1 tablespoon cornstarch mixed with 2 tablespoons cold water.

Tried this recipe?

Let us know how it was!