Rosemary-Thyme Stew Recipe

Name: Rosemary-Thyme Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 teaspoon canola oil; 1 large onion, diced; 1 tablespoon flour; 1 carrot, diced; 2 stalks celery, diced; 2 cloves garlic, minced; 1 cup diced yukon gold potato; 3 1/2 tablespoons minced fresh thyme; 3 tablespoons minced fresh rosemary; 1 lb boneless skinless chicken breast, cut into 1-inch cubes; 1/4 teaspoon salt (or to taste); 1/2 teaspoon freshly ground black pepper; 1 1/2 cups chicken stock; 1/2 cup frozen corn (or fresh corn kernels)

Servings: persons

1 teaspoon canola oil
1 large onion, diced
1 tablespoon flour
1 carrot, diced
2 stalks celery, diced
2 cloves garlic, minced
1 cup diced yukon gold potato
3 1/2 tablespoons minced fresh thyme
3 tablespoons minced fresh rosemary
1 lb boneless skinless chicken breast, cut into 1-inch cubes
1/4 teaspoon salt (or to taste)
1/2 teaspoon freshly ground black pepper
1 1/2 cups chicken stock
1/2 cup frozen corn (or fresh corn kernels)

1
Heat the oil in a large skillet; saute the onion, flour, carrots, celery, garlic, potatoes, thyme, rosemary, and chicken until chicken is white on all sides; drain off excess fat.
2
Put sauteed ingredients in a 4-quart slow cooker; sprinkle with salt and pepper.
3
Pour in the chicken stock; stir.
4
Cook on LOW for 8-9 hours (is ready in 6 hours in my cooker).
5
Add in corn; cover and cook an additional 1/2 hour on high.
6
Stir before serving.

491

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 teaspoon canola oil, 1 large onion, diced, 1 tablespoon flour, 1 carrot, diced, and more.

Yes, Rosemary-Thyme Stew falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Rosemary-Thyme Stew

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