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Simple Chicken Stew

This is just good, filling food that anyone can make. Throw some chicken and vegetables in a pot with broth and let it cook slow. Nothing fancy - just carrots, potatoes, and whatever other veggies you've got.

The chicken gets really tender, and the broth turns rich and thick. You can eat it right away or save some for tomorrow - it actually tastes better the next day. Great for cold nights when you want something warm and filling. Makes enough to feed everyone and still have leftovers for lunch.

Featured in Reliable Main Course Recipes.

Chef Zaho
Updated on Fri, 10 Jan 2025 16:54:37 GMT
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A bowl of hearty chicken stew with potatoes, carrots, and herbs in a savory broth. Pin it
A bowl of hearty chicken stew with potatoes, carrots, and herbs in a savory broth. | alicesrecipes.com

A bowl of chicken stew is perfect comfort food for cold days. It has a thick gravy-like broth, tender chicken thighs, and vegetables. The stew is heartier than chicken soup but lighter than beef stew, making it just right for any meal.

Why Make This Stew

This stew combines tender chicken with flavorful vegetables in one satisfying dish. It's perfect for cold weather and works for any meal. Serve with crusty bread to soak up the rich gravy. It's simple to make but tastes like it took hours.

Ingredients

  • Yellow Onion: Base flavor. White onion works too.
  • Celery: Adds crunch and flavor. Can use bell pepper instead.
  • Garlic Cloves: Fresh is best. Garlic powder works if needed.
  • Carrots: Adds sweetness and color. Any size carrots work.
  • Chicken Thighs: Boneless, skinless. More flavor than breast meat.
  • All-Purpose Flour: Thickens stew. Use cornstarch for gluten-free.
  • Butter: For cooking. Margarine works too.
  • Olive Oil: Helps prevent butter burning. Any cooking oil works.
  • Baby Potatoes: Cut large potatoes into chunks if needed.
  • Dried Parsley: Fresh works too.
  • Dried Thyme: Or use oregano.
  • Dried Rosemary: Fresh is fine too.
  • Dried Sage: Or use poultry seasoning.
  • Black Pepper: Fresh ground is best.
  • Chicken Broth: Main liquid. Or use bouillon.
  • Vegetable Broth: Adds depth. Can use water and seasonings.
  • Fresh Parsley: Optional garnish.
A bowl of chicken stew with potatoes, carrots, and herbs in a savory broth. Pin it
A bowl of chicken stew with potatoes, carrots, and herbs in a savory broth. | alicesrecipes.com

Instructions

Prep Vegetables:
Dice onion and celery. Mince garlic. Slice carrots. Cut potatoes in half.
Prepare Chicken:
Cut thighs into 1-inch pieces. Coat with 2 tablespoons flour.
Cook Chicken:
Heat butter and oil in large pot over medium heat. Brown chicken on all sides. Remove from pot.
Cook Vegetables:
Add onion, celery, garlic, carrots to pot. Cook until onions soft, stirring to get brown bits off bottom.
Add Flour:
Sprinkle 2 more tablespoons flour over vegetables. Cook 2 minutes.
Combine:
Return chicken to pot. Add potatoes, herbs, pepper, both broths. Stir well.
Cook Stew:
Bring to boil with lid on. Remove lid, lower heat, simmer 30 minutes until potatoes tender and sauce thick.
Finish:
Check salt. Add fresh parsley if using. Serve hot.

Why Use Chicken Thighs

Chicken thighs are best for stew because they stay juicy during long cooking. Their fat adds richness to the broth, making it more flavorful than if using breast meat. They won't dry out and make every bite taste better.

Tips for Browning

Taking time to brown the flour-coated chicken is important. The brown bits stuck to the pot bottom are full of flavor. Let the chicken develop a golden crust before turning. This step creates deep flavor you can't get by rushing.

About the Vegetables

The stew starts with onion, carrot, and celery for flavor. Small gold potatoes make it filling. All the vegetables become tender while cooking and soak up the seasoned broth, making each spoonful satisfying.

Using Herbs

Parsley, thyme, rosemary, and sage add warmth and fresh taste to the stew. They make your kitchen smell good while cooking and give the stew a homemade flavor that makes it special.

Storage Instructions

The stew tastes even better the next day. Keep in fridge up to 5 days or freeze up to 3 months. Store in portions for easy reheating. Warm gently on stove or in microwave, stirring occasionally to keep smooth.

Frequently Asked Questions

→ Can I use chicken breast?
  • Thighs work better
  • Cut breast smaller
  • Don't cook as long
  • Add extra broth
  • It might be drier
  • Keep checking it
→ Can I make it ahead?
  • Make 1-2 days early
  • Put in fridge
  • Heat it up slow
  • Add more broth
  • Stir while heating
  • Taste and fix salt
→ How to make it gluten-free?
  • Use cornstarch
  • Or rice flour
  • Mix with cold water
  • Stir in slowly
  • Same amount
  • Works just fine
→ Which herbs to use?
  • Dried: put in early
  • Fresh: put in last
  • Use less dried
  • Can use both
  • Fresh costs more
  • Dried keeps longer
→ How to make it thicker?
  • Mix flour and cold water
  • Stir into stew
  • Keep stirring
  • Use cornstarch if needed
  • Add slowly
  • Let it bubble

Conclusion

If you like this, try making chicken pot pie - same idea but with a crust on top. Or chicken noodle soup when you want something lighter.

Chicken Stew

Quick stew that hits the spot

Prep Time
15 Minutes
Cook Time
45 Minutes
Total Time
60 Minutes
By: Fati Zaho

Category: Main Dishes

Difficulty: Intermediate

Cuisine: American

Yield: 6 Servings (1.5 cups each)

Dietary: ~

Ingredients

01 1 yellow onion.
02 3 ribs celery.
03 4 cloves garlic.
04 1/2 lb. carrots.
05 1.75 lbs. boneless, skinless chicken thighs.
06 4 Tbsp all-purpose flour, divided.
07 2 Tbsp butter.
08 1 Tbsp olive oil.
09 1.5 lbs. baby potatoes.
10 1 tsp dried parsley.
11 1/2 tsp dried thyme.
12 1/2 tsp dried rosemary.
13 1/2 tsp dried sage.
14 1/4 tsp freshly cracked black pepper.
15 2 cups chicken broth.
16 2 cups vegetable broth.
17 1 Tbsp chopped fresh parsley (optional).

Instructions

Step 01

Dice the onion and celery, mince the garlic, slice the carrots, and halve the baby potatoes.

Step 02

Cut the chicken thighs into 1-inch pieces. Coat evenly with 2 Tbsp of flour.

Step 03

In a large pot, heat butter and olive oil over medium heat. Add chicken, browning all sides until a golden crust forms.

Step 04

Add onion, celery, garlic, and carrots to the pot, stirring until the onions soften.

Step 05

Sprinkle the remaining 2 Tbsp of flour over the vegetables, cooking for two more minutes.

Step 06

Return chicken to pot with potatoes, herbs, pepper, chicken broth, and vegetable broth. Stir.

Step 07

Bring to a boil, then lower heat and simmer for about 30 minutes until potatoes are tender.

Step 08

Adjust salt if necessary, garnish with fresh parsley, and serve hot.

Notes

  1. This stew bursts with flavors due to the careful browning of chicken and use of both chicken and vegetable broths.
  2. Adjust seasoning based on the broth's salt content.
  3. Adding fresh parsley at the end brightens the stew visually and enhances its fresh aroma.

Tools You'll Need

  • Large pot.
  • Slotted spoon.
  • Knife.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Gluten.
  • Dairy.

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 355
  • Total Fat: 12 g
  • Total Carbohydrate: 32 g
  • Protein: 30 g