Chicken Stew Recipe
Ingredients
- 1 yellow onion
- 3 ribs celery
- 4 cloves garlic
- 1/2 lb. carrots
- 1.75 lbs. boneless
skinless chicken thighs
- 4 Tbsp all-purpose flour
divided
- 2 Tbsp butter
- 1 Tbsp olive oil
- 1.5 lbs. baby potatoes
- 1 tsp dried parsley
- 1/2 tsp dried thyme
- 1/2 tsp dried rosemary
- 1/2 tsp dried sage
- 1/4 tsp freshly cracked black pepper
- 2 cups chicken broth
- 2 cups vegetable broth
- 1 Tbsp chopped fresh parsley
optional
Directions
- 1
First, take a few minutes to dice the onion, slice the celery and carrots, and mince the garlic. Halve the baby potatoes (I always find it a bit meditative slicing up veggies). Cutting everything beforehand makes the cooking process smoother, especially since things move quickly once you start.
- 2
Cut your chicken thighs into bite-sized pieces, then toss them in a couple of tablespoons of flour. This helps them get a nice golden-brown crust when you brown them in the pot. Heat the butter and olive oil together until they’re sizzling, then add the chicken in batches if necessary (you want to avoid overcrowding the pot). Brown the chicken on all sides but don’t worry about cooking it through just yet—that’ll happen later when it simmers with the broth.
- 3
Once the chicken is browned and removed from the pot, throw in your onions, celery, garlic, and carrots. Sauté until the onions soften and start to pick up the chicken’s browned bits from the bottom of the pot. Those caramelized bits are flavor gold!
- 4
Sprinkle the remaining flour over the softened veggies and stir. After a couple of minutes, the flour will coat the veggies and begin to stick to the pot, which is your cue to pour in the chicken and vegetable broth. Stir to dissolve the flour and any bits stuck to the pot, creating a thickened broth.
- 5
Return the browned chicken to the pot, along with the halved potatoes and your dried herbs. I love the way the rosemary and thyme make the kitchen smell so inviting. Bring everything to a boil, then lower the heat to a gentle simmer. Now, just let it bubble away for about 30 minutes, stirring occasionally, until the potatoes are tender, and the stew has thickened.
- 6
Once your stew is done, give it a taste to see if it needs any salt (it’ll depend on how salty your broth was). For a little pop of color and freshness, sprinkle some chopped fresh parsley over the top before serving.
Chicken Stew Recipe
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About this Recipe
Craving a deeply comforting meal that warms you from the inside out? This hearty Chicken Stew Recipe delivers tender chicken and vegetables in a rich, flavorful broth, making it the perfect antidote to chilly nights.
What makes this chicken stew truly stand out is its robust foundation of aromatic vegetables—onion, celery, carrots, and garlic—slowly cooked to release their natural sweetness. The blend of four classic dried herbs—parsley, thyme, rosemary, and sage—infuses the broth with an incredible depth, creating a savory experience that feels both rustic and refined. The use of boneless, skinless chicken thighs ensures every bite of chicken is wonderfully tender, complementing the soft baby potatoes.
When you dive into a bowl of this stew, you can expect a satisfyingly thick and savory broth teeming with melt-in-your-mouth chicken and creamy baby potatoes. The carrots, celery, and onion offer a delicate sweetness and texture contrast, while the fragrant herbs leave a lingering warmth on your palate. It's a genuinely nourishing dish designed to make you feel cozy and content.
Feel free to customize this chicken stew to your liking. While chicken thighs are wonderfully tender, you could substitute with chicken breast if preferred. For an even richer flavor, you might use all chicken broth, or conversely, all vegetable broth for a slightly lighter base. Don't have baby potatoes? Russet or Yukon Gold potatoes cut into chunks work beautifully. A sprinkle of fresh parsley at the end adds a bright, herbaceous finish.
This Chicken Stew is an ideal centerpiece for a family dinner or a cozy weekend meal. Serve it alongside a crusty loaf of bread to soak up every last drop of that incredible broth, or with a simple green salad for a balanced plate.