Chicken Stew
Chicken thighs pair up with vegetables and herbs, along with a creamy, meaty and savory sauce that makes this one of the most delicious chicken stew recipes ever.
Servings: 6
Equipment
- Pot 5½ Quarts
Ingredients
- 2 Pounds boneless skinless chicken thighs in large bite-sized pieces
- 1 onion large, chopped
- 2 carrots large, chopped
- ½ Teaspoon dried rosemary
- ½ Teaspoon dried thyme
- ½ Teaspoon dried sage
- 4 Cloves garlic minced
- 3 Ribs celery chopped
- 5 Tablespoons all purpose flour
- 1½ Pound gold potatoes small, halved
- 5 Cups chicken broth
- 1 Cup peas frozen
- ½ Cup heavy cream
- salt and black pepper to taste
- 2 Tablespoons avocado oil or olive oil
- parsley fresh, for optional garnish
Instructions
- Heat a large pot or Dutch oven over a medium to high heat and add 1 tablespoon of oil.
- Put the chicken in a mixing bowl. Sprinkle 3 tablespoons of the flour on it and toss to coat the chicken pieces.
- Add the chicken thighs to the pot and brown it on all sides, cooking in batches to avoid overcrowding the pot, adding more oil if needed.
- Transfer the browned chicken into a clean bowl.
- Turn the heat down a little and add the garlic, carrots, celery, and onions.
- Sauté for 3 to 5 minutes or until the onions are translucent.
- Add 2 tablespoons of flour and stir well. Sauté for another minute or 2, stirring often.
- Add the chicken broth gradually, scraping up any stuck-on bits from the bottom of the pot with a wooden spoon.
- Put the chicken back in the pot and add the cream, potatoes, herbs, and some salt and pepper. Stir to mix.
- Bring the mixture to a boil and then reduce the heat, cover the pot and simmer gently for half an hour or until the potatoes are fork-tender, stirring occasionally.
- Add the frozen peas for the last 5 minutes of cooking time.
- Add more salt and pepper if needed.
- If the stew is too thick, add some extra broth or a splash of water. If it’s too thin, mix a tablespoon each of cornstarch and cold water and stir this into the stew, cooking it for another 5 minutes or until thickened.
- Serve hot, garnished with freshly chopped fresh parsley or your preferred herbs.
Notes
Brown in batches: It's best to brown the chicken in batches to get it evenly browned. You might need to add a splash more oil to the pot between batches.
Stir occasionally: Stir the chicken stew every 5 to 10 minutes during simmering, so you don't end up with bits stuck to the bottom of the pot or Dutch oven.
Cool completely to store: I recommend letting the stew cool completely before putting in an airtight container to store, so you don't end up with condensation that drips back into the stew making it watery.
Stir occasionally: Stir the chicken stew every 5 to 10 minutes during simmering, so you don't end up with bits stuck to the bottom of the pot or Dutch oven.
Cool completely to store: I recommend letting the stew cool completely before putting in an airtight container to store, so you don't end up with condensation that drips back into the stew making it watery.
Nutrition
Calories: 452kcal | Carbohydrates: 34g | Protein: 36g | Fat: 19g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.03g | Cholesterol: 170mg | Sodium: 906mg | Potassium: 1120mg | Fiber: 5g | Sugar: 6g | Vitamin A: 4010IU | Vitamin C: 36mg | Calcium: 79mg | Iron: 3mg
QR code
Scan this QR code with your phone's camera to view this recipe on your mobile device.
