Chicken Stew

Why You’ll Love This Recipe

• Rich Flavor: Browning the chicken and sautéing the vegetables before simmering enhances the depth of flavor in the stew.
• Hearty and Nutritious: Packed with protein from the chicken and fiber from a variety of vegetables, this stew is both filling and nourishing.
• Versatile Ingredients: The recipe is flexible, allowing you to incorporate your favorite root vegetables or whatever you have on hand.

Ingredients

• 1½ pounds boneless, skinless chicken thighs, diced into 1-inch pieces
• 2 tablespoons olive oil, divided
• 2 carrots, diced
• 1 small onion, chopped
• 2 celery ribs, diced
• 5 tablespoons all-purpose flour, divided
• ½ teaspoon dried rosemary
• ½ teaspoon dried thyme leaves
• ¼ teaspoon ground sage
• Salt and black pepper to taste
• 1½ cups diced potatoes (peeled if using russet or baking potatoes)
• 1½ cups diced sweet potatoes, peeled
• ½ red bell pepper, finely diced
• ¼ cup white wine
• 4 cups chicken broth
• 1 cup green beans, cut into 1-inch pieces (or frozen peas, thawed)
• ½ cup heavy whipping cream

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Brown the Chicken: In a large pot or Dutch oven, heat 1 tablespoon of olive oil over medium-high heat. Add the diced chicken and cook until browned on all sides. The chicken doesn’t need to be fully cooked through at this stage. Remove the chicken from the pot and set aside.
2. Sauté the Vegetables: In the same pot, add the remaining 1 tablespoon of olive oil. Add the chopped onion, diced carrots, and celery. Cook for about 3 minutes, stirring occasionally, until the onion becomes slightly translucent.
3. Add Flour and Seasonings: Sprinkle 3 tablespoons of flour over the sautéed vegetables. Stir well to combine and cook for about 2 minutes to eliminate the raw flour taste. Add the dried rosemary, thyme, ground sage, and season with salt and black pepper to taste.
4. Deglaze the Pot: Pour in the white wine, scraping the bottom of the pot to release any browned bits. Let it simmer for a minute to reduce slightly.
5. Add Broth and Vegetables: Return the browned chicken to the pot. Add the diced potatoes, sweet potatoes, and red bell pepper. Pour in the chicken broth, ensuring all ingredients are submerged. Bring the mixture to a boil, then reduce the heat to low, cover, and let it simmer for about 25 minutes, or until the vegetables are tender and the chicken is cooked through.
6. Incorporate Final Ingredients: Stir in the green beans (or thawed peas) and heavy whipping cream. Let the stew simmer for an additional 10 minutes, uncovered, to allow it to thicken slightly and for the flavors to meld together.
7. Adjust Consistency: If you prefer a thicker stew, create a slurry by mixing the remaining 2 tablespoons of flour with a small amount of cold water until smooth. Gradually stir the slurry into the simmering stew until the desired consistency is reached.
8. Serve: Once the stew has reached your preferred thickness and the vegetables are tender, taste and adjust the seasoning as needed. Ladle the hot chicken stew into bowls and serve with crusty bread or biscuits.

Servings and Timing

• Servings: This recipe yields approximately 6 servings.
• Preparation Time: 15 minutes
• Cooking Time: 40 minutes
• Total Time: 55 minutes

Variations

• Vegetable Variations: Feel free to add other root vegetables such as parsnips, turnips, or rutabaga for added depth and flavor.
• Herb Substitutions: Fresh herbs can be used in place of dried ones. Use three times the amount of fresh herbs as dried.
• Creaminess Level: For a richer stew, increase the amount of heavy cream or add a dollop of sour cream before serving.

Storage/Reheating

• Storage: Allow the stew to cool to room temperature before transferring it to an airtight container. Store in the refrigerator for up to 3 days.
• Freezing: This chicken stew freezes well. Place cooled stew in freezer-safe containers, leaving some space for expansion, and freeze for up to 3 months.
• Reheating: Reheat the stew on the stovetop over medium heat until warmed through. If the stew has thickened too much during storage, add a splash of chicken broth or water to reach the desired consistency.

FAQs

Can I use chicken breasts instead of thighs?

Yes, you can substitute boneless, skinless chicken breasts for thighs. To prevent them from becoming dry, consider browning the breast pieces and adding them back to the stew during the last 20 minutes of cooking.

How can I make the stew gluten-free?

To make a gluten-free version, replace the all-purpose flour with a gluten-free flour blend or cornstarch. When using cornstarch, mix it with cold water

Chicken Stew

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• Author: Emma
• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Total Time: 55 minutes
• Yield: 6 servings
• Category: Main Course
• Method: Stovetop
• Cuisine: American
• Diet: Gluten Free

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Description

A rich and comforting one-pot meal filled with tender chicken, hearty vegetables, and a creamy, flavorful broth. Perfect for chilly nights, this dish is both nourishing and satisfying.

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Ingredients

For the Stew:

• 1½ lbs boneless, skinless chicken thighs, diced into 1-inch pieces
• 2 tbsp olive oil, divided
• 2 carrots, diced
• 1 small onion, chopped
• 2 celery ribs, diced
• 5 tbsp all-purpose flour, divided
• ½ tsp dried rosemary
• ½ tsp dried thyme
• ¼ tsp ground sage
• Salt and black pepper, to taste
• 1½ cups diced potatoes (peeled if using russet or baking potatoes)
• 1½ cups diced sweet potatoes, peeled
• ½ red bell pepper, finely diced
• ¼ cup white wine
• 4 cups chicken broth
• 1 cup green beans, cut into 1-inch pieces (or thawed frozen peas)
• ½ cup heavy whipping cream

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Instructions

• Brown the Chicken: Heat 1 tbsp olive oil in a large pot or Dutch oven over medium-high heat. Brown the chicken on all sides (it doesn’t need to be fully cooked). Remove and set aside.
• Sauté the Vegetables: Add the remaining olive oil to the same pot. Sauté the onion, carrots, and celery for about 3 minutes until slightly softened.
• Add Flour and Seasonings: Sprinkle 3 tbsp of flour over the vegetables, stirring well. Cook for 2 minutes to remove the raw flour taste. Stir in rosemary, thyme, sage, salt, and pepper.
• Deglaze with Wine: Pour in white wine, scraping up any browned bits. Simmer for 1 minute.
• Simmer the Stew: Return chicken to the pot and add potatoes, sweet potatoes, red bell pepper, and chicken broth. Bring to a boil, then reduce heat and simmer for 25 minutes until vegetables are tender.
• Final Additions: Stir in green beans (or peas) and heavy cream. Simmer for 10 more minutes, uncovered.
• Adjust Thickness: If needed, mix the remaining 2 tbsp flour with cold water to form a slurry and stir into the stew. Cook until thickened.
• Serve: Taste and adjust seasoning. Ladle into bowls and serve with crusty bread.

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Notes

• Vegetable Additions: Try adding parsnips, turnips, or rutabaga.
• Herb Substitutions: Use 3x the amount of fresh herbs if substituting for dried.
• Make it Richer: Add more heavy cream or a dollop of sour cream.
• Gluten-Free Option: Use cornstarch instead of flour for thickening.