By Leah Blais
Dice the chicken breast into bite-sized pieces.
Chop the onion, carrots, and potatoes into small cubes.
Mince the garlic cloves.
Heat the olive oil in a large pot over medium heat.
Add the chicken to the pot and cook until browned on all sides, about 5-7 minutes.
Add the chopped onion and garlic to the pot and sauté until the onion becomes translucent, about 3 minutes.
Stir in the carrots and potatoes and cook for an additional 5 minutes.
Pour in the chicken broth, add bay leaf, salt, pepper, and thyme. Stir well.
Bring the mixture to a boil, then reduce heat to low and cover the pot. Let it simmer for about 30 minutes or until the vegetables are tender.
Remove the bay leaf before serving. Adjust salt and pepper to taste.
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This Main Course Stew Chicken recipe is ready in 1 hour and features chicken breast, onion, potatoes and other delicious ingredients. Contains 350 calories total.
Dice the chicken breast into bite-sized pieces.
Chop the onion, carrots, and potatoes into small cubes.
Mince the garlic cloves.
Heat the olive oil in a large pot over medium heat.
Add the chicken to the pot and cook until browned on all sides, about 5-7 minutes.
Add the chopped onion and garlic to the pot and sauté until the onion becomes translucent, about 3 minutes.
Stir in the carrots and potatoes and cook for an additional 5 minutes.
Pour in the chicken broth, add bay leaf, salt, pepper, and thyme. Stir well.
Bring the mixture to a boil, then reduce heat to low and cover the pot. Let it simmer for about 30 minutes or until the vegetables are tender.
Remove the bay leaf before serving. Adjust salt and pepper to taste.
Calories per Serving: 350
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