Spring-Thyme Chicken Stew
During one long spring, my husband and I were in need of something warm, comforting and bright. This hearty stew proved the perfect answer. It fills the house with the aroma of Mom’s chicken soup…coupled with a little something extra all my own.
—AMY CHASE VANDERHOOF, BC
PREP: 15 MIN. • COOK: 7 HOURS • MAKES: 4 SERVINGS
1 pound small red potatoes, halved
1 large onion, finely chopped
3/4 cup shredded carrots
3 tablespoons all-purpose flour
6 garlic cloves, minced
2 teaspoons grated lemon peel
2 teaspoons dried thyme
1/2 teaspoon salt
1/4 teaspoon pepper
1 1/2 pounds boneless skinless chicken thighs, halved
2 cups reduced-sodium chicken broth
2 bay leaves
2 tablespoons minced fresh parsley
1. Place potatoes, onion and carrots in a 3-qt. slow cooker. Sprinkle with flour, garlic, lemon peel, thyme, salt and pepper; toss to coat. Place chicken on top. Add broth and bay leaves.
2. Cook, covered, on low 7-9 hours or until chicken and vegetables are tender. Remove bay leaves. Sprinkle with parsley.