This chicken stew I just whipped up is giving me all the cozy vibes!
This dish is loaded with tender chicken, hearty veggies, and creamy potatoes, all simmered together in a rich and flavorful broth.
Serving this stew with some crusty bread on the side is a must. Trust me, you’ll want to soak up every last drop of that delicious broth.
Who’s ready to dive into a bowl of pure, homemade bliss with me?
Why You’ll Love This Chicken Stew
Comfort Food: This hearty chicken stew is the ultimate comfort dish, perfect for chilly evenings.
Taste Sensation: The combination of tender chicken, aromatic herbs, and creamy broth creates a rich, satisfying taste.
One-Pot Wonder: With all ingredients cooked in a single Dutch oven, this recipe minimizes cleanup time. It’s ideal for busy cooks.
Perfect for Gatherings: This hearty stew is ideal for serving at family dinners or casual get-togethers. You can make it in large batches to satisfy a crowd.
Ingredients
- Boneless, Skinless Chicken Thighs: The star of the show. They stay tender and absorb all the delicious flavors.
- Salt and Pepper: The dynamic duo of seasoning. They enhance all other flavors and bring the dish to life.
- Veggies: Onions, carrots, potatoes, and celery form the backbone of the stew.
- All-Purpose Flour: The secret thickening agent. It creates a velvety texture and helps the broth cling to every bite.
- Low-Sodium Chicken Broth: It infuses chicken flavor throughout while keeping sodium in check.
- Dry White Wine: It adds acidity and depth, elevating the overall flavor profile.
- Herbs: Bay leaves, thyme, and rosemary infuse the stew with earthy, savory notes that scream comfort food.
- Heavy Cream: It adds a luxurious richness and silky smoothness to the broth.
- Frozen Peas: They add a pop of color and freshness.
- Fresh Parsley: It adds a burst of color and a fresh, herbaceous note.
How to Make Chicken Stew
You’ll love how easily this recipe comes together!
1. Season and brown the chicken. Season the chicken pieces with salt and pepper. Heat the olive oil in 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 and set aside.
2. Cook the vegetables. In the same pot, add the onions, carrots, and celery. Cook until the vegetables begin to soften, about 5 minutes. Add the garlic and cook for another minute.
3. Add flour to the vegetables. Sprinkle the flour over the vegetables and cook, stirring constantly, for 2 minutes.
4. Add the liquids and ingredients. Slowly pour in the chicken broth and wine (if using), stirring constantly to prevent lumps. Add the browned chicken, potatoes, bay leaves, thyme, and rosemary.
5. Simmer the stew. Bring to a boil, then reduce the heat and simmer, partially covered, for about 30-35 minutes. The chicken should be tender, and the potatoes cooked through.
6. Add the cream and peas. Stir in the heavy cream and peas. Simmer for an additional 5 minutes.
7. Finish with parsley. Remove the bay leaves, taste, and adjust the seasoning if needed. Stir in fresh parsley just before serving.
8. Serve with bread. Serve this hearty chicken stew with crusty bread for a complete and satisfying meal. Enjoy!
Tips for the Best Chicken Stew
Follow these tips for a stew you’ll make again and again!
- Don’t forget to brown! Ensure the chicken is browned on all sides to create a rich, flavorful base for the stew. This step is crucial for developing the overall flavor of the dish.
- Kick lumps to the curb. When adding the flour to the vegetables, stir constantly to prevent lumps from forming. This ensures a smooth, even consistency in the stew.
- Be patient! Allow the stew to simmer for the full 30-35 minutes to ensure the chicken is tender and the potatoes are cooked through. Rushing this step can result in undercooked ingredients.
- Taste and adjust. Taste and adjust the seasoning as needed before serving. The addition of heavy cream and fresh parsley can alter the flavor profile, so it’s essential to check the seasoning at the end.
- Hold off on the herbs. Stir in the fresh parsley just before serving to preserve its vibrant color and freshness. Adding it too early can cause it to wilt and lose its flavor.
- Explore fun variations. Add other vegetables like diced bell peppers, sliced mushrooms, or chopped zucchini to create different flavor profiles. You can also substitute the white wine with red wine or omit it altogether for a lighter version. Additionally, try using different herbs like sage or oregano to give the stew a unique twist.
How to Store
This stew reheats beautifully, so you can enjoy it throughout the week.
To Store: Allow the stew to cool to room temperature, then transfer it to an air-tight container and refrigerate for up to 3-4 days.
To Freeze: Once cooled, ladle the chicken stew into freezer-safe containers or heavy-duty freezer bags, leaving some space for expansion. Label with the date and freeze for up to 3 months. Thaw in the refrigerator overnight before reheating.
To Reheat: Gently reheat the chicken stew on the stovetop over medium heat, stirring occasionally until it is heated through. Or, microwave individual portions in a microwave-safe dish, stirring halfway through to ensure even heating.
Chicken Stew
6
servings15
minutes55
minutes444
kcalCozy up with a piping hot bowl of this hearty chicken stew! It’s packed with chicken, veggies, and potatoes for a satisfying meal.
Ingredients
2 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
Salt and pepper to taste
2 tablespoons olive oil
1 large onion, diced
3 carrots, sliced
2 celery stalks, chopped
3 garlic cloves, minced
1/4 cup all-purpose flour
4 cups low-sodium chicken broth
1 cup dry white wine (optional)
1 lb baby potatoes, halved
2 bay leaves
1 teaspoon dried thyme
1/2 teaspoon dried rosemary
1/2 cup heavy cream
1 cup frozen peas
1/4 cup fresh parsley, chopped
Instructions
- Season the chicken pieces with salt and pepper. Heat olive oil in 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 and set aside.
- In the same pot, add the onions, carrots, and celery. Cook until the vegetables begin to soften, about 5 minutes. Add the garlic and cook for another minute.
- Sprinkle the flour over the vegetables and cook, stirring constantly, for 2 minutes.
- Slowly pour in the chicken broth and wine (if using), stirring constantly to prevent lumps. Add the browned chicken, potatoes, bay leaves, thyme, and rosemary.
- Bring to a boil, then reduce heat and simmer, partially covered, for about 30-35 minutes or until chicken is tender and potatoes are cooked through.
- Stir in the heavy cream and peas. Simmer for an additional 5 minutes.
- Remove the bay leaves, taste, and adjust the seasoning if needed. Stir in the fresh parsley just before serving.
- Serve this hearty chicken stew with crusty bread for a complete and satisfying meal. Enjoy!
what’s happened to the section where one can add one’s email address & save. i like that option because i can save & throw the recipe into a folder marked “recipes”. i want to be able to pick & choose, not save all the recipes. please reinstate that feature.
Hi, Lesley!
We are having a problem with that feature right now. (Something going on with the website provider.) We are working to get it up and running again ASAP. In the meantime, you can “print” the recipe but instead of printing it, save it as a pdf. I know it’s a bit less convenient, but it’s a way to save them for now until we get the email feature back up. 🙂 Sorry for any inconvenience!
you have removed the save recipe option.
Hi Kathyran!
We’re having an issue with that feature on the back end, but we’re hoping to get it fixed asap!
What can I substitute for the flour; I can’t have gluten;-(
Hi, Dawn!
The flour is really just to help the stew thicken. So, you could use an equal amount of potato or rice flour instead! Another option would be cornstarch. You’ll only need 2 tablespoons, and be sure to mix it with a little cold water before adding to the stew to prevent lumps.
Hope that helps! 🙂