This hearty chicken stew is comfort food at its best—packed with tender chicken, nutrient-rich vegetables, and velvety broth that feels both indulgent and wholesome.
With plenty of protein from chicken, fiber from potatoes and vegetables, and a balanced mix of vitamins and minerals, it’s as nourishing as it is satisfying.
Lower in saturated fat than many creamy stews, this one-pot wonder makes an excellent choice for weeknight dinners, meal prep, or warming up on chilly evenings.
Chicken Stew
Equipment
- 1 Large heavy-bottomed pot or Dutch oven
- 1 Wooden spoon or spatula
- 1 cutting board
- 1 sharp chef’s knife
- 1 measuring cup set
- 1 measuring spoon set
- (1) Ladle
Ingredients
- 1 tablespoon olive oil
- 2 pounds boneless skinless chicken thighs, cut into 1 ½-inch pieces
- Salt to taste
- Black pepper to taste
- 1 medium onion diced
- 3 medium carrots halved and cut into ¾-inch chunks
- ½ cup celery sliced
- 2 teaspoons garlic minced
- ¼ cup unsalted butter
- ¼ cup all-purpose flour
- 5 cups chicken broth
- ¾ pound small yellow potatoes halved or quartered
- 1 teaspoon dried Italian seasoning
- 3 fresh thyme sprigs
- 1 bay leaf
- ½ cup frozen peas
- ½ cup frozen green beans cut
- 2 tablespoons fresh parsley chopped
Instructions
- Prepare the Chicken: Pat the chicken thighs dry with a paper towel to remove excess moisture—this helps them brown better. Cut them into bite-sized pieces, about 1 ½ inches each, so they cook evenly. Generously season all sides with salt and black pepper. A good seasoning at this stage ensures the chicken develops flavor right from the start.
- Brown the Chicken: Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Once the oil shimmers, carefully place the chicken pieces in a single layer. Avoid overcrowding the pan—cook in batches if necessary. Let the chicken sear undisturbed for 4–5 minutes per side, until golden brown and slightly crisp on the outside. Transfer the browned chicken to a clean plate and cover loosely with foil to keep warm.
- Sauté the Aromatic Vegetables: In the same pot, without wiping it clean, add the diced onion, carrot chunks, and celery slices. The browned bits at the bottom (fond) will add deep flavor to the stew. Cook the vegetables for 4–5 minutes, stirring occasionally, until they start to soften and the onion becomes translucent. Add the minced garlic and stir constantly for 30 seconds, just until fragrant—be careful not to burn it. Transfer the vegetables to a bowl and set aside.
- Build the Roux Base: Lower the heat to medium and melt the butter in the same pot. Once melted, sprinkle in the flour and whisk continuously to form a smooth paste, known as a roux. Cook the roux for 1 minute, stirring constantly—this removes the raw flour taste and creates the foundation for a thick, velvety broth. The mixture should turn a light golden color.
- Add the Broth Gradually: Slowly pour the chicken broth into the pot in small amounts, whisking constantly to prevent lumps from forming. Continue whisking and pouring until all the broth has been added and the liquid is smooth. This step ensures a rich, thickened base for the stew instead of a watery broth.
- Simmer the Stew Base: Return the browned chicken and sautéed vegetables back into the pot. Add the halved potatoes, dried Italian seasoning, fresh thyme sprigs, and the bay leaf. Season lightly with additional salt and pepper, keeping in mind you can adjust later.Bring the mixture to a gentle boil, then reduce the heat to low and cover the pot. Let the stew simmer gently for about 30 minutes, or until the potatoes are fork-tender and the chicken is cooked through. Stir occasionally to prevent sticking.
- Add the Green Vegetables: Once the potatoes are tender, stir in the frozen peas and cut green beans. These vegetables cook quickly, so they should be added near the end to maintain their bright color and fresh texture. Simmer the stew for an additional 5 minutes, just until the peas and beans are heated through.
- Finish and Adjust: Remove the bay leaf and thyme sprigs from the pot. Taste the stew and adjust the seasoning as needed with extra salt and pepper. For a fresher finish, stir in the chopped parsley just before serving. The parsley not only adds flavor but also brings a vibrant color contrast to the creamy stew.
- Serve the Stew: Ladle the hot chicken stew into bowls and serve immediately. Pair with crusty bread for dipping or a side salad for a lighter touch. This stew thickens slightly as it cools, making it just as satisfying for leftovers the next day.
Notes
- Always pat chicken dry before browning; this ensures a rich golden sear and prevents steaming.
- Cut vegetables into uniform sizes to allow even cooking and consistent texture.
- Whisk the roux thoroughly when adding broth to avoid lumps and create a silky base.
- Simmer the stew gently rather than boiling vigorously to prevent chicken from becoming tough.
- Frozen peas and green beans should be added at the end to maintain color, texture, and nutrients.
- Taste and adjust seasoning just before serving—broth reduction during simmering can slightly intensify flavors.
- Use fresh herbs when possible; they elevate the flavor and aroma far beyond dried alternatives.
Chef’s Secrets: Maximizing Flavor And Texture
The key to a flavorful chicken stew lies in layering techniques.
Start by seasoning and browning the chicken well—this step develops a deep, savory foundation.
Don’t rush the roux: cooking the butter and flour until lightly golden ensures a smooth, thickened broth.
Sautéing the vegetables in the same pot captures all the browned bits (fond), enhancing depth.
Fresh herbs like thyme and parsley added at the end brighten the stew and add subtle aromatic complexity.
A gentle simmer is essential: it allows the flavors to meld without overcooking the chicken or vegetables, producing a rich and comforting stew that feels like home in every bite.
Serving Suggestions: Delicious Pairing Ideas
This chicken stew is versatile and pairs beautifully with a range of sides.
For a hearty meal, serve with crusty bread, dinner rolls, or garlic-infused baguette slices to soak up the flavorful broth.
For a lighter option, a fresh green salad or roasted vegetables complements the stew without adding heaviness.
Sprinkle extra fresh parsley or a dash of paprika for visual appeal.
It’s also perfect for meal prep: portion into containers for work lunches or family dinners—reheating gently on the stovetop preserves the texture and flavor.
Storage Tips: Keep Stew Fresh Longer
Allow the stew to cool slightly before storing to prevent condensation and soggy vegetables.
Transfer to airtight containers and refrigerate for up to 4 days. For longer storage, freeze in individual portions for up to 3 months.
Reheat slowly over low to medium heat, stirring occasionally to maintain the creamy texture and prevent sticking.
Avoid reheating in high heat or the microwave for extended periods, as this can dry out the chicken and make potatoes mushy.
Leftovers taste even richer the next day as the flavors continue to meld.
Frequently Asked Questions
1. Can I use chicken breasts instead of thighs?
Yes, but thighs are preferred for this stew because they stay moist and tender during simmering.
If using breasts, cut them into slightly larger pieces and avoid overcooking to prevent dryness.
2. Can I make this stew in advance?
Absolutely. The stew can be fully prepared a day ahead. Refrigerate overnight and gently reheat on the stove.
This actually enhances the flavors, making it even more savory.
3. Is it possible to make this stew gluten-free?
Yes. Replace the all-purpose flour with a gluten-free flour blend or cornstarch slurry to thicken the broth.
Ensure the chicken broth you use is also gluten-free.
4. Can I add other vegetables?
Definitely. Root vegetables like parsnips, turnips, or sweet potatoes work well.
Just adjust cooking time so all vegetables reach tenderness simultaneously.
5. How do I prevent the stew from being watery?
The roux is critical for thickening. Whisk the flour and butter well, and simmer gently without excessive stirring.
If needed, let it simmer uncovered for a few extra minutes to concentrate the flavors and thicken the broth.
