Table of Contents
Hearty Chicken Stew
There is no meal more comforting than a warm, hearty bowl of Chicken Stew. Imagine tender chunks of chicken, soft potatoes, sweet carrots, and celery swimming in a rich, savory broth that’s been infused with herbs. It’s a one-pot wonder that tastes like it has been simmering for hours, but it comes together in under an hour.
This isn’t chicken soup. A stew is defined by its thick, gravy-like broth that clings to every ingredient, making each spoonful satisfying and robust. The secret is to lightly brown the chicken first to build a deep flavor base and then use a touch of flour to create a luscious, velvety sauce. It’s the perfect meal for a chilly evening or a cozy Sunday dinner.
Let’s make some comfort in a bowl.
Why You’ll Love This Recipe
- One-Pot Meal: Everything cooks in a single Dutch oven or soup pot, making cleanup incredibly easy.
- Hearty & Filling: Packed with protein and vegetables, this stew is a complete meal on its own.
- Rich, Flavorful Broth: Searing the chicken and using a simple flour roux creates a thick, savory gravy that’s miles better than thin, watery soups.
- Perfect for Meal Prep: Like most stews, this tastes even better the next day as the flavors have more time to meld together.
Ingredients
Here’s what you’ll need to create this cozy classic.
Step-by-Step Instructions
1. Brown the Chicken
Pat the diced chicken dry with paper towels and season generously with salt and pepper. In a large Dutch oven or heavy-bottomed pot, heat the olive oil over medium-high heat. Add the chicken in a single layer (work in batches if needed) and sear until golden brown on all sides. Remove the chicken with a slotted spoon and set aside.
2. Sauté the Aromatics
Melt the butter in the same pot. Add the onion, carrots, and celery (the “mirepoix”) and cook, stirring occasionally, for 5-7 minutes until softened. Use your spoon to scrape up any browned bits from the chicken stuck to the bottom of the pot—that’s pure flavor!.
3. Build the Gravy
Add the minced garlic and cook for just 30 seconds until fragrant. Sprinkle the flour over the vegetables and stir constantly for 1 minute. This cooks off the raw flour taste and creates the roux that will thicken your stew.
4. Simmer the Stew
Slowly pour in a splash of the chicken broth, whisking to dissolve the flour mixture. Once smooth, pour in the rest of the broth. Add the potatoes, thyme, rosemary, and bay leaves. Return the browned chicken and any accumulated juices to the pot.
5. Let it Cook
Bring the stew to a boil, then reduce the heat to a low simmer. Cover the pot and let it cook for 25-30 minutes, or until the potatoes are fork-tender and the chicken is cooked through.
6. Finish and Serve
Remove the bay leaves. Stir in the fresh parsley. Taste the stew and add more salt and pepper as needed. Let it rest for a few minutes off the heat for the gravy to thicken further. Serve hot with crusty bread for dipping.
Tips for Success
- Don’t Crowd the Pan: When browning the chicken, make sure the pieces have space. If you overcrowd the pan, the chicken will steam instead of sear, and you’ll miss out on that delicious golden crust.
- Cut Veggies Uniformly: Cut your potatoes, carrots, and other vegetables into similar-sized pieces to ensure they cook at the same rate.
- Thicken it Your Way: If you prefer an even thicker stew, you can make a “slurry” by whisking 1 tablespoon of cornstarch with 2 tablespoons of cold water and stirring it into the simmering stew during the last few minutes of cooking.
- Add a Splash of Acid: A teaspoon of white wine vinegar or lemon juice stirred in at the very end can brighten up all the rich, savory flavors.
Variations & Substitutions
- Creamy Chicken Stew: For a richer, creamier broth, stir in 1/2 cup of heavy cream or half-and-half during the last 5 minutes of cooking.
- Add More Veggies: This stew is a great way to use up vegetables. Mushrooms, green beans, or peas can be added during the last 10-15 minutes of simmering.
- Slow Cooker Method: Brown the chicken and sauté the veggies on the stovetop first. Then, transfer everything to a slow cooker and cook on low for 6-8 hours or on high for 3-4 hours.
- With Dumplings: For a true chicken and dumplings feel, drop spoonfuls of biscuit dough on top of the simmering stew during the last 15 minutes of cooking and cover the pot.
What to Serve With It
- Crusty Bread: A rustic baguette or sourdough is non-negotiable for sopping up every last drop of the gravy.
- Biscuits: Fluffy buttermilk biscuits are the perfect side.
- Simple Green Salad: A light salad with a vinaigrette can offer a fresh contrast to the rich stew.
Storage & Reheating
- Fridge: Store leftovers in an airtight container for up to 4 days.
- Freezer: This stew freezes exceptionally well. Let it cool completely, then store in freezer-safe containers for up to 3 months.
- Reheating: Thaw overnight in the fridge if frozen. Reheat gently on the stovetop, adding a splash of chicken broth if the stew has thickened too much.
FAQ
Q: Can I use chicken breasts instead of thighs?
A: Yes, but thighs are recommended for their flavor and tenderness. If using breasts, be careful not to overcook them as they can become dry. You might want to shred the cooked breast meat instead of leaving it in chunks.
Q: Why is my stew not thick?
A: You may not have used enough flour, or the stew didn’t simmer long enough for the starches from the potatoes and flour to thicken the broth. Let it continue to simmer uncovered for a bit longer, and it should reduce and thicken up.
Q: Can I make this gluten-free?
A: Yes. Omit the all-purpose flour and use a cornstarch slurry to thicken the stew at the end of the cooking time.
Conclusion
This Hearty Chicken Stew is the culinary equivalent of a warm hug. It’s simple, satisfying, and filled with rustic flavors that will make your whole house smell amazing. It’s the kind of timeless recipe that you’ll make again and again, perfect for feeding a family or cozying up on a cold night.
If you loved this comforting one-pot meal, try my Western Omelet Quiche Recipe or Soft And Chewy Gingerbread Men Cookies next!
Chicken Stew
A comforting and hearty chicken stew recipe perfect for cold weather. Tender chicken simmered in a rich broth with flavorful vegetables and aromatic herbs, creating a wholesome and delicious dish.
Ingredients
- 2 lbs organic chicken thighs
- 4 medium carrots, sliced
- 4 stalks celery, chopped
- 4 medium potatoes, diced
- 6 cups gluten-free chicken broth
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 2 bay leaves
Directions
-
In a slow cooker, combine chicken thighs, carrots, celery, potatoes, chicken broth, thyme, rosemary, and bay leaves.
-
Cover and cook on low for 4 hours or until chicken is tender.
-
Remove bay leaves before serving.
-
Enjoy this comforting homemade chicken stew!
