Chicken Stew: the best-ever recipe for making a creamy main dish
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!
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.
How to Make Chicken Stew
Toss the chicken with 2 tablespoons of flour to coat.
Toss the chicken with 2 tablespoons of flour to coat.
Heat butter and olive oil in a Dutch oven or pan over medium.
Heat butter and olive oil in a Dutch oven or pan over medium.
Sauté the chicken and cook until browned.
Sauté the chicken and cook until browned.
Using a slotted spoon, transfer the chicken to a bowl.
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 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.
Stir in the rest of the flour.
Cook for 2 minutes, then return the chicken to the Dutch oven or pan.
Cook for 2 minutes, then return the chicken to the Dutch oven or pan.
Stir in the parsley, thyme, rosemary, sage, pepper.
Stir in the parsley, thyme, rosemary, sage, pepper.
Add the potatoes.
Add the potatoes.
Pour the chicken broth, and vegetable broth.
Pour the chicken broth, and vegetable broth.
Put the lid on the pot and bring to a boil.
Put the lid on the pot and bring to a boil.
Lower the heat and cook for 30 minutes until the potatoes are tender.
Lower the heat and cook for 30 minutes until the potatoes are tender.
Garnish with fresh parsley. Serve and enjoy!
