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.
