Inspired by a stew sold at Panera Bread, this Sonoma Chicken Stew combines veggies, chicken, and thyme in a delicious, creamy broth.
- 2 tablespoons butter
- 1.25 - 1.5 lbs chicken breast (cut into small pieces)
- 3 carrots (peeled and chopped, or thumbelina/Parisian carrots)
- 1 leek (quartered and sliced thin)
- 1 yellow onion (chopped)
- 2 tablespoons all purpose flour
- 4 cups chicken broth
- 1 pound red potatoes (skin-on, diced small)
- 1/2 cup baby peas (or more)
- Fresh thyme (several sprigs)
- 1/2 - 2/3 cup heavy cream
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.
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.
Add chicken broth slowly and bring to a boil.
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.
Add heavy cream. Season with salt and pepper to taste, if necessary.
You're Gonna Bake It After All