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Why You'll Love This batch cooked chicken and potato stew with lemon and garlic for easy suppers
- Easy to Make: This recipe is simple and requires minimal preparation, making it perfect for a weeknight dinner.
- Customizable: You can add your favorite vegetables or spices to make the recipe your own.
- Cost-Effective: This recipe makes a large batch, which can be frozen for later use, making it a cost-effective option.
- Healthy: This recipe is made with wholesome ingredients and is a great way to get your daily dose of protein and vegetables.
- Make-Ahead: You can prepare this recipe up to 2 days in advance, making it perfect for meal prep.
- Delicious: The combination of chicken, potatoes, lemon, and garlic creates a flavorful and satisfying meal.
- Perfect for a Crowd: This recipe makes a large batch, making it perfect for feeding a crowd or for a special occasion.
- No Special Equipment Needed: You can make this recipe with basic kitchen equipment, making it accessible to everyone.
Ingredient Breakdown
The key ingredients in this recipe are chicken breast or thighs, potatoes, lemon juice, garlic, and chicken broth. The chicken provides protein, while the potatoes add natural sweetness and texture. The lemon juice adds a burst of citrus flavor, while the garlic provides depth and aroma. The chicken broth helps to bring all the flavors together and creates a rich and savory sauce. When selecting these ingredients, choose fresh and high-quality options to ensure the best flavor and texture.
How to Make batch cooked chicken and potato stew with lemon and garlic for easy suppers
Preheat your oven to 400°F (200°C). Chop the onions, carrots, and celery into bite-sized pieces. Mince the garlic and slice the lemons.
Heat a large Dutch oven over medium-high heat. Add the chicken and cook until browned on all sides, about 5-7 minutes. Remove the chicken from the pot and set aside.
Add the chopped onions, carrots, and celery to the pot and cook until they are softened, about 5 minutes. Add the minced garlic and cook for an additional minute.
Add the sliced potatoes, chicken broth, and browned chicken back to the pot. Bring the mixture to a boil, then cover the pot and transfer it to the preheated oven.
Bake the stew in the preheated oven for 30 minutes, then reduce the heat to 350°F (180°C) and simmer for an additional 20-25 minutes, or until the potatoes are tender.
Remove the pot from the oven and stir in the lemon juice and sliced garlic. Season the stew with salt and pepper to taste, then serve hot.
Tips for Perfect Results
Choose fresh and high-quality ingredients to ensure the best flavor and texture.
Make sure to leave enough space between the chicken and vegetables to allow for even cooking.
Let the stew rest for 10-15 minutes before serving to allow the flavors to meld together.
Try adding different spices or herbs to the stew to give it your own unique flavor.
Use leftover stew as a base for other meals, such as adding it to a salad or using it as a filling for sandwiches.
Add some crusty bread or a side salad to make the stew a complete meal.
Common Mistakes to Avoid
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Overcooking the Chicken:
Fix: Make sure to cook the chicken until it reaches an internal temperature of 165°F (74°C), then remove it from the heat to prevent overcooking.
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Not Browning the Chicken:
Fix: Make sure to brown the chicken on all sides before adding the vegetables and broth to create a rich and flavorful sauce.
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Not Using Enough Liquid:
Fix: Make sure to use enough chicken broth to cover the chicken and vegetables, and to create a rich and savory sauce.
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Not Letting it Rest:
Fix: Let the stew rest for 10-15 minutes before serving to allow the flavors to meld together and the chicken to stay moist.
Variations & Substitutions
Add some diced jalapenos or red pepper flakes to give the stew a spicy kick.
Add some Kalamata olives, artichoke hearts, and feta cheese to give the stew a Mediterranean twist.
Add some curry powder, cumin, and coriander to give the stew an Indian-inspired flavor.
Replace the chicken with some extra firm tofu or tempeh, and add some extra vegetables such as bell peppers and zucchini.
Replace the all-purpose flour with some gluten-free flour, and make sure to use gluten-free chicken broth.
Replace the heavy cream with some non-dairy milk such as almond or soy milk, and use a dairy-free cheese alternative.
Storage & Make-Ahead
You can store the stew at room temperature for up to 2 hours. Make sure to keep it covered and away from direct sunlight.
You can store the stew in the refrigerator for up to 3 days. Make sure to cool it down to room temperature before refrigerating, and to reheat it to an internal temperature of 165°F (74°C) before serving.
You can freeze the stew for up to 3 months. Make sure to cool it down to room temperature before freezing, and to reheat it to an internal temperature of 165°F (74°C) before serving. You can also freeze individual portions for a quick and easy meal.
Frequently Asked Questions
Can I make this ahead of time?
Yes! You can prepare this recipe up to 2 days in advance. Store it covered in the refrigerator and bring to room temperature before serving. The flavors actually improve as they meld together overnight.
Can I freeze this recipe?
Yes! You can freeze this recipe for up to 3 months. Make sure to cool it down to room temperature before freezing, and to reheat it to an internal temperature of 165°F (74°C) before serving.
What can I serve with this recipe?
You can serve this recipe with some crusty bread, a side salad, or some roasted vegetables. It's also great as a base for other meals, such as adding it to a salad or using it as a filling for sandwiches.
Can I make this recipe gluten-free?
Yes! You can replace the all-purpose flour with some gluten-free flour, and make sure to use gluten-free chicken broth.
Can I make this recipe dairy-free?
Yes! You can replace the heavy cream with some non-dairy milk such as almond or soy milk, and use a dairy-free cheese alternative.
How long does it take to cook?
It takes about 45-50 minutes to cook this recipe, including preparation time.
Can I make this recipe in a slow cooker?
Yes! You can make this recipe in a slow cooker. Brown the chicken and cook the vegetables in a skillet, then transfer everything to the slow cooker and cook on low for 6-8 hours.
batch cooked chicken and potato stew with lemon and garlic for easy suppers
Ingredients
- 1 pound boneless, skinless chicken breast or thighs
- 2 large potatoes, peeled and cubed
- 2 cloves garlic, minced
- 1 large onion, chopped
- 2 cups chicken broth
- 1/2 cup heavy cream or half-and-half
- 2 tablespoons freshly squeezed lemon juice
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil
- 2 tablespoons chopped fresh parsley
Instructions
- Step 1: Prepare the ingredients. Chop the onion, mince the garlic, and cube the potatoes. Season the chicken with salt, pepper, and thyme.
- Step 2: Sear the chicken. Heat the olive oil in a large Dutch oven over medium-high heat. Sear the chicken until browned on both sides, about 5-6 minutes. Remove the chicken from the pot and set aside.
- Step 3: Soften the onion and garlic. Reduce the heat to medium and add the chopped onion to the pot. Cook until the onion is translucent, about 5 minutes. Add the minced garlic and cook for an additional minute.
- Step 4: Add the potatoes and chicken broth. Add the cubed potatoes, chicken broth, and browned chicken back to the pot. Bring the mixture to a boil, then reduce the heat to low and simmer for 15-20 minutes, or until the potatoes are tender.
- Step 5: Stir in the heavy cream and lemon juice. Stir in the heavy cream and lemon juice. Cook for an additional 2-3 minutes, or until the stew has thickened slightly.
- Step 6: Season and serve. Season the stew with salt and pepper to taste. Serve hot, garnished with chopped parsley and a squeeze of lemon juice.
- Step 7: Store leftovers. Let the stew cool, then refrigerate or freeze for later use. Reheat the stew over low heat, adding more chicken broth if necessary to achieve the desired consistency.
Recipe Notes
- Storage tip: Cool the stew to room temperature, then refrigerate or freeze for later use.
- Make ahead: Prepare the stew up to a day in advance, refrigerating or freezing until ready to reheat.
- Substitution: Swap the heavy cream for half-and-half or whole milk if desired.
- Pro tip: Use high-quality chicken broth for the best flavor.
- Variation: Add diced carrots or other vegetables to the stew for added flavor and nutrition.
- Leftover idea: Use leftover stew as a filling for baked potatoes or as a topping for rice or noodles.
