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┬áLima┬ábeans and simmer for another 30 minutes.
  • Season with salt, pepper and thyme leaves.
  • Taste for seasoning and adjust if necessary.

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