Description
Chicken Stew is a warm, satisfying comfort meal filled with tender chunks of chicken, hearty vegetables, and a rich, savory broth. It’s the kind of home-cooked dish that feels like a hug in a bowl—perfect for chilly nights, meal prep, or feeding a hungry crowd with wholesome ingredients.
Ingredients
Scale
Chicken and Broth
- 1 ½ pounds boneless skinless chicken thighs or breasts cut into chunks
- 4 cups low-sodium chicken broth
- 2 tablespoons olive oil
Vegetables
- 1 medium onion, chopped
- 2 garlic cloves, minced
- 3 carrots, peeled and sliced
- 2 celery stalks, chopped
- 3 medium potatoes, peeled and diced
- ½ cup frozen peas
Herbs and Spices
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 bay leaf
- Salt and pepper to taste
Thickener and Garnish (Optional)
- 2 tablespoons all-purpose flour (optional, for thickening)
- 2 tablespoons chopped fresh parsley (optional)
Instructions
- Brown the Chicken: Heat olive oil in a large pot or Dutch oven over medium-high heat. Add chicken pieces and cook for 5–6 minutes until lightly browned on all sides. Remove the chicken from the pot and set aside.
- Sauté Vegetables: In the same pot, add chopped onion, minced garlic, sliced carrots, and chopped celery. Sauté for about 5 minutes until the vegetables are softened and fragrant.
- Add Potatoes and Seasonings: Stir in diced potatoes, dried thyme, dried rosemary, bay leaf, salt, and pepper. Mix everything together to coat with the herbs and spices.
- Simmer the Stew: Return the browned chicken to the pot. Pour in the low-sodium chicken broth. Bring the mixture to a boil, then reduce heat to low. Cover and let it simmer gently for 30–35 minutes, until the chicken and vegetables are tender.
- Thicken the Stew (Optional): If you prefer a thicker stew, whisk 2 tablespoons of flour with ¼ cup water until smooth. Stir this slurry into the pot during the last 10 minutes of cooking and let it cook to thicken.
- Finish with Peas: Stir in the frozen peas and cook for an additional 5 minutes until heated through.
- Final Touches: Remove the bay leaf. Taste and adjust seasoning with salt and pepper as needed. Garnish with chopped fresh parsley before serving.
Notes
- You can swap potatoes for sweet potatoes or add green beans for variety.
- Leftovers taste even better the next day and freeze well for meal prep.
- Serve with crusty bread or biscuits for a complete and comforting meal.
