Chicken Stew
This hearty chicken stew is the ultimate comfort food, featuring tender chicken pieces simmered with colorful vegetables in a rich, savory broth. Perfect for chilly evenings, this one-pot meal delivers warmth and satisfaction with every spoonful, combining simple ingredients into a nourishing dish the whole family will love.
Equipment
- Large Dutch oven or heavy-bottomed pot 5-6 quart capacity
- Cutting board
- Chef's knife
- Wooden spoon
- Measuring cups and spoons
Ingredients
- 2 lbs boneless skinless chicken thighs 900g, cut into 1.5-inch pieces
- 2 tablespoons olive oil 30ml, divided
- 1 large yellow onion about 1.5 cups or 200g, diced
- 3 cloves garlic minced
- 3 medium carrots about 2 cups or 250g, peeled and sliced
- 3 medium celery stalks about 1.5 cups or 180g, sliced
- 1 lb Yukon gold potatoes 450g, cut into 1-inch cubes
- 4 cups chicken broth 950ml, low-sodium preferred
- 1 cup frozen peas 150g
- 2 tablespoons all-purpose flour 15g, for thickening
For the Seasonings
- 2 teaspoons dried thyme
- 1 teaspoon dried rosemary
- 2 bay leaves
- 1 teaspoon salt adjust to taste
- 1/2 teaspoon black pepper freshly ground
For Serving
- 2 tablespoons fresh parsley chopped
Instructions
- Pat chicken pieces dry with paper towels and season with salt and pepper. Heat 1 tablespoon olive oil in Dutch oven over medium-high heat, then brown chicken in batches for 3-4 minutes per side until golden.
- Remove chicken to a plate. Add remaining oil to pot and sauté onion, carrots, and celery for 5-6 minutes until softened, then add garlic and cook 1 minute more.
- Sprinkle flour over vegetables and stir for 1 minute. Gradually pour in chicken broth while stirring to prevent lumps.
- Return chicken to pot and add potatoes, thyme, rosemary, and bay leaves. Bring to a boil, then reduce heat to medium-low and simmer covered for 30 minutes until chicken is cooked through and potatoes are tender.
- Stir in frozen peas and cook for 3-4 minutes until heated through. Remove bay leaves, taste and adjust seasoning as needed.
- Ladle stew into bowls and garnish with fresh chopped parsley. Serve hot with crusty bread or biscuits.
Notes
- Chicken thighs stay more tender than breasts, but boneless skinless chicken breasts can be substituted if preferred.
- For a thicker stew, mash some of the potatoes against the side of the pot or add an extra tablespoon of flour.
- Store leftovers in an airtight container in the refrigerator for up to 4 days. The stew thickens as it sits; add broth when reheating if needed.
- This stew freezes well for up to 3 months. Thaw overnight in refrigerator before reheating gently on the stovetop.
- Feel free to add other vegetables like parsnips, turnips, or green beans based on preference and availability.
- For extra richness, stir in 1/4 cup heavy cream or half-and-half just before serving.
- Fresh herbs can replace dried: use 2 tablespoons fresh thyme and 1 tablespoon fresh rosemary instead.
- Make it ahead: prepare through step 4, cool completely, and refrigerate. Reheat and add peas when ready to serve.
- For a gluten-free version, use cornstarch instead of flour (1.5 tablespoons mixed with 2 tablespoons cold water).
- Don't skip browning the chicken—it adds essential flavor and color to the final dish.
Nutrition
Serving: 1BowlCalories: 385kcalCarbohydrates: 32gProtein: 35gFat: 14gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gCholesterol: 125mgSodium: 580mgPotassium: 850mgFiber: 5gSugar: 6gVitamin A: 120IUVitamin C: 25mgCalcium: 6mgIron: 15mg
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