Panera Sonoma Chicken Stew
Inspired by a stew sold at Panera Bread, this Panera Sonoma Chicken Stew combines veggies, chicken, and thyme in a delicious, creamy broth.
Servings 6
Calories 319kcal
Ingredients
- 2 tablespoons butter
- 1.25 - 1.5 lbs chicken breast cut into small pieces
- 3 carrots peeled and chopped, or thumbelina/Parisian carrots
- 1 yellow onion chopped
- 1 leek quartered and sliced thin
- 2 tablespoons all purpose flour
- 4 cups chicken broth
- 1 pound red potatoes skin-on, diced small
- ½ cup baby peas or more
- Fresh thyme several sprigs
- ½ - ⅔ cup heavy cream
Instructions
- Melt butter over medium high heat in a large Dutch oven. Season chicken with salt and pepper. Add chicken and cook until browned or opaque and cooked through, about 4-6 minutes. Remove chicken and keep warm.2 tablespoons butter, 1.25 - 1.5 lbs chicken breast
- Add carrots, onion, and leek to the Dutch oven. Season with salt and pepper and cook until vegetables begin to soften, 4 - 5 minutes. Add flour and cook for 2 minutes.3 carrots, 1 yellow onion, 1 leek, 2 tablespoons all purpose flour
- Add chicken broth slowly and bring to a boil.4 cups chicken broth
- Add potatoes, peas, and thyme, reduce heat and simmer uncovered until cooked through. If stew is getting too thick, cover while continuing to simmer. Add cooked chicken back to the Dutch oven and cook just until warmed.1 pound red potatoes, ½ cup baby peas, Fresh thyme
- Add heavy cream. Season with salt and pepper to taste, if necessary.½ - ⅔ cup heavy cream
Notes
You're Gonna Bake It After All
bakeitafterall.com
Nutrition
Calories: 319kcal | Carbohydrates: 24g | Protein: 25g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 96mg | Sodium: 765mg | Potassium: 925mg | Fiber: 3g | Sugar: 6g | Vitamin A: 5880IU | Vitamin C: 18mg | Calcium: 59mg | Iron: 2mg