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Chicken Stew

Helen T. Patterson
A warming and flavorful chicken stew made with juicy chicken thighs, hearty potatoes, and colorful vegetables simmered in a rich, savory broth.
Comforting, nourishing, and perfect for everyday cooking.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Course Soup, Stew
Cuisine American
Servings 6

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.