Ingredients
- 1 1/2 pounds boneless, skinless chicken thighs cut into 1-inch pieces
- Salt and pepper to taste
- 1 tablespoon olive oil
- 1 medium yellow onion chopped
- 2 celery ribs chopped
- 3 medium carrots peeled and cut into chunks
- 4 cloves garlic minced
- 1/2 teaspoon dried sage
- 1/2 teaspoon dried rosemary
- 3/4 teaspoon dried oregano
- 1/4 teaspoon ground turmeric
- 3 tablespoons all-purpose flour
- 4 cups low-sodium chicken broth
- 1 1/4 pounds baby potatoes halved
- 1/2 cup heavy cream
- 1 tablespoon chopped fresh parsley plus more for garnish
Instructions
- Season the chicken pieces with salt and pepper. In a large pot or Dutch oven, heat the olive oil over medium-high heat.
- Add the chicken in batches and brown all sides, about 3 to 4 minutes per batch. Remove the browned chicken and set aside.
- Add onion, celery, carrots, and garlic to the pot. Add the dried herbs and ground turmeric. Sauté until soft, about 5 minutes.
- Sprinkle the flour over the vegetables and stir for 1 minute. Pour in the chicken broth and add the potatoes.
- Return chicken to the pot. Bring to a simmer. Cover and cook until chicken is cooked and potatoes are tender, about 35 minutes.
- Stir in heavy cream and parsley. Adjust salt and pepper to taste. Heat stew for 5 minutes more.
- Garnish with additional parsley. Serve while hot.