This hearty Dutch Oven Chicken Stew is a comforting dish packed with tender chicken, wholesome vegetables, and rich flavors. Perfect for warming up on a chilly day, this stew is both satisfying and nourishing.
Why You’ll Love This Recipe
- Hearty and Filling: Loaded with chicken, potatoes, and a variety of vegetables, this stew makes for a complete and satisfying meal.
- Rich Flavor Profile: A blend of Worcestershire sauce and bay leaves infuses the stew with deep, savory notes.
- Creamy Texture: A touch of cream added at the end provides a luscious, velvety finish.
- One-Pot Meal: Cooked entirely in a Dutch oven, making preparation and cleanup a breeze.
Ingredients
- 4 tablespoons butter
- 1 medium onion, diced
- 2 celery ribs, diced
- 2 medium carrots, diced
- 2 cloves garlic, minced
- 4 tablespoons all-purpose flour
- 4 cups chicken broth
- 1 teaspoon Worcestershire sauce
- 1-2 bay leaves
- 1½ lbs boneless, skinless chicken thighs, cut into bite-sized pieces
- 1½ lbs red-skinned potatoes, cut into bite-sized pieces
- 1 cup heavy cream or half and half
- 1 cup frozen peas
- Salt and pepper to taste
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Sauté Vegetables: In a Dutch oven, melt the butter over medium heat. Add the diced onion, celery, and carrots; cook until softened, about 5 minutes. Stir in the minced garlic and cook for an additional minute.
- Incorporate Flour: Sprinkle the flour over the vegetables, stirring constantly until fully incorporated, about 1-2 minutes.
- Add Liquids and Seasonings: Pour in the chicken broth, scraping up any browned bits from the bottom of the pot. Add Worcestershire sauce and bay leaves; bring the mixture to a simmer.
- Introduce Chicken and Potatoes: Add the chicken pieces and potatoes to the pot. Return to a simmer and cook until the chicken is cooked through and the potatoes are tender, approximately 25 minutes.
- Finish with Cream and Peas: Stir in the heavy cream and cook for an additional 5 minutes. Add the frozen peas and cook for another 5 minutes. Season with salt and pepper to taste, and remove the bay leaves before serving.
Servings and Timing
- Servings: 8 servings
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 10 minutes
Variations
- Herb Enhancement: Add fresh herbs like thyme or rosemary during cooking for additional flavor.
- Vegetable Medley: Incorporate other vegetables such as green beans, corn, or mushrooms to diversify the stew.
- Spicy Kick: Introduce a dash of hot sauce or red pepper flakes for a spicier version.
- Lighter Option: Substitute heavy cream with a lighter alternative like milk or a dairy-free option for a lighter stew.
Storage/Reheating
- Storage: Allow the stew to cool completely before transferring it to an airtight container. Refrigerate for up to 3 days.
- Freezing: For longer storage, freeze the cooled stew in airtight containers for up to 3 months. Thaw overnight in the refrigerator before reheating.
- Reheating: Reheat the stew on the stovetop over medium heat until warmed through. Add a splash of broth or water if the stew has thickened too much during storage.
FAQs
Can I use chicken breasts instead of thighs?
Yes, chicken breasts can be used; however, they may be less moist than thighs. Monitor the cooking time to prevent overcooking.
How can I thicken the stew if it’s too thin?
If the stew is too thin, create a slurry by mixing 1 tablespoon of cornstarch with 2 tablespoons of cold water. Stir this into the simmering stew and cook until it thickens.
Is it necessary to peel the potatoes?
No, red-skinned potatoes have thin skins that are pleasant in the stew and add texture and nutrients.
Can I make this stew in advance?
Absolutely! The flavors often deepen when the stew is made a day ahead. Store it in the refrigerator and reheat before serving.
What can I serve with this chicken stew?
This stew pairs well with crusty bread, biscuits, or over a bed of rice or noodles.
Can I omit the cream for a dairy-free version?
Yes, you can omit the cream or substitute it with a dairy-free alternative like coconut milk.
How do I prevent the stew from becoming too salty?
Use low-sodium chicken broth and add salt gradually, tasting as you go to ensure the desired seasoning.
Can I add wine to this recipe?
Yes, adding a splash of white wine after sautéing the vegetables can enhance the flavor profile. Allow it to cook off slightly before adding the broth.
What type of peas should I use?
Frozen peas are convenient and work well in this recipe. No need to thaw them before adding to the stew.
How can I make this stew
Print
Dutch Oven Chicken Stew
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 10 minutes
- Yield: 8 servings
- Category: Dinner
- Method: Dutch Oven, Stovetop
- Cuisine: American
- Diet: Gluten Free
Description
This Dutch Oven Chicken Stew is a hearty, creamy, and flavor-packed one-pot meal perfect for chilly days. Made with tender chicken, potatoes, and a medley of vegetables, this comforting stew is easy to make, rich in flavor, and perfect for meal prep.
Ingredients
- 4 tablespoons butter
- 1 medium onion, diced
- 2 celery ribs, diced
- 2 medium carrots, diced
- 2 cloves garlic, minced
- 4 tablespoons all-purpose flour
- 4 cups chicken broth
- 1 teaspoon Worcestershire sauce
- 1–2 bay leaves
- 1½ lbs boneless, skinless chicken thighs, cut into bite-sized pieces
- 1½ lbs red-skinned potatoes, cut into bite-sized pieces
- 1 cup heavy cream or half and half
- 1 cup frozen peas
- Salt and pepper to taste
Instructions
- Sauté Vegetables: In a Dutch oven, melt butter over medium heat. Add diced onion, celery, and carrots. Sauté for 5 minutes until softened. Stir in minced garlic and cook for 1 more minute.
- Incorporate Flour: Sprinkle flour over the vegetables and stir constantly for 1-2 minutes until fully incorporated.
- Add Liquids and Seasonings: Pour in chicken broth, scraping up any browned bits from the bottom. Add Worcestershire sauce and bay leaves. Bring to a simmer.
- Introduce Chicken and Potatoes: Add chicken pieces and potatoes. Return to a simmer and cook for 25 minutes, or until the chicken is fully cooked and potatoes are tender.
- Finish with Cream and Peas: Stir in heavy cream and cook for 5 minutes. Add frozen peas and cook for another 5 minutes. Remove bay leaves. Season with salt and pepper to taste.
- Serve: Enjoy hot, optionally garnished with fresh parsley or served with crusty bread.
Notes
- Herb Enhancement: Add fresh thyme or rosemary for extra flavor.
- Vegetable Variations: Try adding green beans, corn, or mushrooms.
- Lighter Version: Use milk or a dairy-free alternative instead of heavy cream.
- Thicker Stew: Create a cornstarch slurry (1 tbsp cornstarch + 2 tbsp water) and stir into the stew if needed.
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