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Chicken Stew

Cozy Up with This Hearty Chicken Stew Recipe

This hearty chicken stew is a comforting and adaptable dish filled with tender chicken and vibrant root vegetables.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6 servings
Course: Soups
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 1 pound Boneless Skinless Chicken Thighs Can substitute with chicken breasts.
For the Base
  • 2 tablespoons Olive Oil Can substitute with vegetable oil.
  • 1 medium Onion Shallots can be used for milder taste.
  • 2 stalks Celery Can be omitted if necessary.
For the Vegetables
  • 2 medium Carrots Can substitute with parsnips.
  • 2 medium Potatoes Russets or Yukon Gold preferred.
  • 1 medium Sweet Potatoes Can substitute with regular potatoes.
  • 1 medium Red Bell Pepper Green bell pepper can be used.
  • 1 cup Green Beans Can substitute with frozen peas.
For Seasoning
  • 1 teaspoon Dried Rosemary
  • 1 teaspoon Thyme
  • 1 teaspoon Ground Sage
  • to taste Salt
  • to taste Black Pepper
For the Thickening
  • 3 tablespoons All-Purpose Flour Can substitute with cornstarch.
For the Broth
  • 4 cups Chicken Broth Homemade is preferred.
  • 1 cup White Wine Can be omitted.
For the Creamy Finish
  • 1 cup Heavy Whipping Cream Can be reduced or omitted.

Equipment

  • Large pot or Dutch oven

Method
 

Step-by-Step Instructions
  1. In a large pot or Dutch oven, heat 1 tablespoon of olive oil over medium-high heat. Add the boneless skinless chicken thighs and cook for about 5-7 minutes until golden brown. Remove from pot and set aside.
  2. In the same pot, add another tablespoon of olive oil if necessary and sauté the chopped onion, diced carrots, and chopped celery over medium heat for about 4-5 minutes until the onion is soft.
  3. Sprinkle in 3 tablespoons of all-purpose flour along with the dried rosemary, thyme, and ground sage. Stir continuously for about 2 minutes to create a flavorful roux.
  4. Add the diced potatoes, sweet potatoes, and red bell pepper. Pour in the white wine and scrape the bottom of the pot. Return the browned chicken and add the chicken broth, bringing to a gentle boil.
  5. Once boiling, reduce heat to low, cover, and let simmer for 30 minutes.
  6. Uncover and stir in the green beans (or frozen peas) and heavy whipping cream. For thickening, cook for an additional 10 minutes.

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 35gProtein: 30gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 90mgSodium: 800mgPotassium: 800mgFiber: 5gSugar: 5gVitamin A: 150IUVitamin C: 30mgCalcium: 5mgIron: 15mg

Notes

Use thighs for moist chicken, ensure flour is lump-free before adding to stew. Simmer for full 30 minutes for best flavor. Can be prepared ahead of time.

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