Chicken Stew


2 lbs boneless, skinless chicken thighs, cut into 2 inch chunks
2 lbs boneless, skinless, chicken breasts, cut into 2 inch chunks
2 cups frozen corn, thawed
2 cups frozen baby Lima beans
1 cup carrots, cut into rings
1 medium onion, minced
3 cloves garlic, minced
3-4 sprigs fresh thyme
2 tbs butter
2 tbs flour
vegetable oil
kosher salt and black pepper to taste
2 cups water
2 cups chicken broth


  • Add some vegetable oil to a large hot sauce pan or stock pot and add the chicken pieces and brown on all sides.
  • Remove the chicken pieces and set aside.
  • Meanwhile add the butter and flour and oil to the pan and whisk to combine. Continue to cook until the mixture resembles the color of peanut butter.
  • Add the onions and garlic and cook for another several minutes.
  • Return the chicken pieces along with 2 cups of water and 2 cups of chicken broth.
  • Bring to a boil, then reduce to a simmer.
  • Add the carrots, corn and Lima beans and simmer for another 30 minutes.
  • Season with salt, pepper and thyme leaves.
  • Taste for seasoning and adjust if necessary.




20 min


1 hr


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