Stewed Chicken Recipe
Ingredients
- 1 ½ lbs.chicken thighs
boneless, skinless, cut into 2-inch chunks
- 2 tbsp.avocado oil
divided
- 3 mediumcarrots
peeled and sliced diagonally into 1/2-inch pieces
- 1 mediumsweet onion
cut into 12 wedges
- 6garlic cloves
chopped
- 5 cchicken broth or stock
divided
- 2 tbsp.all-purpose flour
- 1dried bay leaf
- 12 oz.baby white potatoes
scrubbed and quartered
- ¼ cfresh chopped parsley
- kosher salt and freshly ground black pepper
Directions
- 1
Pat dry the chicken with a few sheets of paper towel and season thoroughly with salt and pepper, to taste.
- 2
Heat 1 tablespoon of oil in a heavy-bottom dutch oven or a soup pot over high heat. When oil is hot, add chicken and cook, stirring occasionally, until brown on all sides, about 5-6 minutes total. The goal here is to simply brown the chicken on the outside and extract some of its flavor. Make sure to use high heat, otherwise, the chicken will steam out and not brown. Transfer to a plate.
- 3
Reduce heat to a medium and add the remaining 1 tablespoon of oil. Add carrots and onions. Cook, stirring often until onions begin to soften and tips turn golden, about 4-5 minutes. Add garlic and cook for about 30 seconds or until fragrant, while stirring nonstop. Add 1/2 cup chicken broth while stirring and scraping to loosen browned bits from the bottom of the dutch oven.
- 4
In a small bowl, whisk together flour and 1/2 cup broth; add to the dutch oven. Stir in chicken and remaining 4 cups of chicken broth. Add bay leaf and season with salt and pepper, to taste. Bring back to a boil, reduce heat to medium-low and simmer for 25 minutes, partially covered.
- 5
Add potatoes and cook uncovered until potatoes are tender, about 18-20 minutes. If needed, increase the heat so the stew is at a gentle simmer. Also taste the broth for salt and pepper and add more if needed. Stir in parsley and discard bay leaf before serving.
Stewed Chicken Recipe
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Ratings & Reviews
Based on 204 ratings
Rating Breakdown
About this Recipe
When the chill sets in, there's nothing quite like a steaming bowl of homemade stew to warm you from the inside out. This hearty one-pot chicken stew is your answer, delivering ultimate comfort without complicated steps.
What makes this recipe truly special is its incredible ease and depth of flavor, all achieved in a single pot. Tender chunks of boneless, skinless chicken thighs and savory vegetables simmer together, infusing every bite with rich, satisfying taste, making it a perfect weeknight meal or a cozy weekend dinner.
You'll discover a deeply savory stew, where succulent pieces of chicken melt in your mouth, perfectly complemented by sweet carrots, soft sweet onion, and creamy baby white potatoes. The gentle aroma of garlic and bay leaf will fill your kitchen as this hearty dish slowly cooks, creating a meal that feels both wholesome and incredibly comforting. Each spoonful offers a harmonious blend of textures and robust flavors, culminating in a satisfying experience that truly nourishes.
While fantastic as written, this stew welcomes your personal touch. For a different protein, consider using pork shoulder cut into chunks, or a mix of white and dark meat chicken. Feel free to add other root vegetables like parsnips or celery, or swap the fresh parsley for a sprig of fresh thyme for a slightly different herb note. If you prefer a milder onion flavor, a regular yellow onion works well in place of sweet onion.
Serve this classic stew alongside a generous slice of crusty bread, perfect for soaking up every last drop of the rich sauce. It's an ideal meal for cozy family dinners or a comforting gathering on a chilly evening.