Description
Tender chicken thighs bathe in a silky broth infused with white wine, thyme, and rosemary. Carrots, celery, and baby potatoes soak up every drop as the slow cooker works its magic, yielding a rich, creamy stew.
Ingredients
- 2 tablespoons olive oil
- 1 pound boneless skinless chicken thighs cut into pieces
- 1 medium onion chopped
- 2 cloves garlic minced
- 3 medium carrots sliced
- 2 celery stalks sliced
- 8 ounces baby potatoes halved
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 bay leaf
- 1 cup dry white wine
- 2 cups chicken broth
- Salt and pepper to taste
- 2 tablespoons cornstarch
- 2 tablespoons water
- 1/4 cup heavy cream
- 2 tablespoons fresh parsley chopped
Instructions
- Heat olive oil in a skillet over medium-high heat and brown the chicken pieces on all sides then transfer them to the slow cooker.
- Add onion, garlic, carrots, celery, potatoes, thyme, rosemary, and bay leaf to the slow cooker.
- Pour in white wine and chicken broth, then season with salt and pepper.
- Cover and cook on low for 6 to 8 hours or on high for 3 to 4 hours.
- In a small bowl whisk together cornstarch and water, then stir the mixture into the stew and cook on high for 15 to 20 minutes until thickened.
- Stir in heavy cream and adjust seasoning with salt and pepper as needed.
- Serve the stew in bowls and garnish with chopped parsley.
Notes
- Use bone-in chicken for extra flavor and remove bones before serving
- Substitute heavy cream with half-and-half for a lighter stew
- Add sliced mushrooms for extra depth of flavor
- Store leftovers in the refrigerator for up to three days