- Chicken breast 500 grams
- Vegetable broth 500 grams
- Potatoes 400 grams
- Carrot 1
- Celery 1
- Onion ½
- White pepper as much as is needed
- Salt as much as is needed • 1 kcal
- Thyme as much as is needed
- Extra virgin olive oil as much as is needed
Chicken stew with potatoes is an easy and tasty main course, a lighter and more digestible alternative to the classic veal stew with potatoes that can be prepared at any time of the year. In our recipe we browned the chicken breast in a pan with the chopped vegetables, all enriched with the addition of potatoes cut into chunks and then cooked with the vegetable broth. A simple preparation, perfect for the whole family: excellent to serve as a single dish for a quick and filling dinner. But here's how to prepare it soft and tasty in a few steps.
How to prepare chicken stew with potatoes
Prepare the vegetable broth and keep it warm. Wash the chicken breast under running water and dry it with kitchen paper. Cut it into chunks (1) and put it in a bowl. Add freshly ground pepper and mix, to flavor the chicken. Wash the potatoes, peel them and cut them into pieces of the same size (2). Chop the carrot, onion and celery, then brown them in a large pan with the oil. Then add the chicken and brown it for a few minutes, mixing it often (3).
Simmer with white wine until reduced (4). As soon as white wine has evaporated, add the potatoes, stir and let flavor for a couple of minutes. Pour the broth (5) and continue cooking over medium heat with the lid on for about 30 minutes, stirring occasionally. Almost at the end of cooking lift the lid, add a few leaves of thyme and let the sauce shrink to your liking. Your chicken stew with potatoes is ready to be brought to the table (6).
You can also enrich the chicken stew with potatoes with the addition of other vegetables, especially peas, fresh or frozen, but also zucchini, carrots or peppers, so as to make the dish even richer and tastier. Those who prefer can also replace the vegetable broth with chicken broth.
To give a spicy note to the dish, you can flavor the pieces of chicken with curry, paprika or ginger, instead of pepper. You can also pass the chicken in the flour, to create a tasty crust.
For the preparation of the chicken stew you can also use other parts of the chicken, not only the breast, according to availability. Just make sure you carefully get rid of fat and bones.
Make sure that the chicken stew with potatoes is well cooked, but do not prolong cooking too much to prevent the meat from drying out too much or it will become stringy.
If you love stewed preparations, you can also add a little tomato puree to the chicken stew; after blending the chicken with white wine, add it to the pan together with the boiled potatoes. Continue cooking over medium heat for about twenty minutes.
You can preserve the chicken stew with potatoes in the refrigerator for 2 days, in a hermetically sealed container.