recipe

Chicken Stew: the best-ever recipe for making a creamy main dish

Total time: 60 Min
Difficulty: Low
Serves: 6 people
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This easy-to-make chicken stew recipe has everything you could want in a hearty one-pot dish. Succulent pieces of chicken thigh, a medley of ultra-tender vegetables, and a beautiful rich herb broth. Chicken stew is one recipe folks return to on repeat, especially during autumn and winter when comfort foods are especially welcome on the dinner table.

Browning the chicken thighs and sauteing the veggies adds loads of flavor that makes its way into the amazing broth, which gets another dimension of deliciousness from herbs like rosemary, parsley, and thyme. Chicken stew is an easy one-pot meal that goes great with a side of crusty French bread or fluffy dinner rolls so you can mop up every last drop!

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Top Tips for Making the Best Chicken Stew

Not a fan of dark meat? Use chicken breast instead of chicken thighs. You can also try a combo of the two.

Yukon Gold, red potatoes, or new/baby potatoes are the best potatoes to add to your homemade chicken stew.

Don't forget to scrape up any browned bits from the bottom of the Dutch oven or pan. They'll release loads of flavor into the stew.

Fresh or dried herbs work in this recipe.

Additional vegetables will make your homemade chicken stew even healthier. Try sweet potatoes, cauliflower, leeks, spinach, tomatoes, parsnips, broccoli, kale, and winter squash.

Other tasty ingredients to add to your soup include pancetta, bacon, and sausage.

Use low-sodium broth if you're looking to cut back on your salt intake.

How to Store Chicken Stew

Once cooled, store any leftover chicken stew in an airtight container in the fridge for up to 3 days.

Ingredients
yellow onion, diced
1
celery, diced
3 ribs
Garlic, minced
4 cloves
carrots, chopped
1/2 pound
boneless, skinless chicken thighs cut into 1-inch pieces
1.75 pounds
All-purpose flour, divided
4 tbsp
Unsalted butter
2 tbsp
Extra virgin olive oil
1 tbsp
baby potatoes, halved
1.5 pounds
Dried parsley
1 tsp
Dried thyme
1/2 tsp
Dried rosemary
1/2 tsp
dried sage
1/2 tsp
freshly ground black pepper to taste
Chicken broth
2 cups
Vegetable broth
2 cups
fresh parsley, chopped
1 tbsp

How to Make Chicken Stew

Toss the chicken with 2 tablespoons of flour to coat.

Heat butter and olive oil in a Dutch oven or pan over medium.

Sauté the chicken and cook until browned.

Using a slotted spoon, transfer the chicken to a bowl.

Stir in onion, celery, carrots, and garlic. Cook until the vegetables soften, scraping up any browned bits from the bottom of the pot.

Stir in the rest of the flour.

Cook for 2 minutes, then return the chicken to the Dutch oven or pan.

Stir in the parsley, thyme, rosemary, sage, pepper.

Add the potatoes.

Pour the chicken broth, and vegetable broth.

Put the lid on the pot and bring to a boil.

Lower the heat and cook for 30 minutes until the potatoes are tender.

Garnish with fresh parsley. Serve and enjoy!

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