Chicken Stew Recipe
This Chicken Stew Recipe is a cozy, one pot dish that turns humble ingredients into a homemade, hearty meal—perfect for chilly evenings or family dinner nights.
Full Recipe Introduction
Chicken stew is one of those timeless comfort foods that wraps you in warmth with every spoonful. In this version, tender chicken thighs swim alongside carrots, potatoes, celery, and fragrant herbs in a savory broth that’s as nourishing as it is delicious. You know what makes it special? I use a splash of white wine and a touch of Dijon mustard to brighten the flavors, plus a handful of fresh parsley at the end for that pop of color. I first whipped this up on a frosty fall weekend when my grandkids were visiting—and let me tell you, it disappeared fast. Packed with protein, fiber, and vitamins, it’s a well-rounded meal that’s kind to picky eaters and busy cooks alike. Whether you’re craving a slow cooker version for minimal hands-on time or an old-fashioned stovetop approach, this chicken stew feels like a warm hug in a bowl.
Why You’ll Love This Recipe
- No oven needed—just one pot on the stove or your trusty slow cooker.
- Ready in about an hour (or set it and forget it for 6–8 hours on low).
- Uses everyday ingredients you probably have on hand.
- High in protein (around 25g per serving) and fiber from veggies.
- Naturally gluten-free—just skip the flour or use a gluten-free blend.
- Perfect for a family dinner or a small gathering—yields 6 generous servings.
- Freezer-friendly: portion and freeze for busy weeknights.
- Easily adaptable for dietary tweaks (dairy-free, low-sodium).
- A comforting slow cooker recipe for hands-off convenience.
- Hearty meal that satisfies both kids and adults without fuss.
Ingredients
• 2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces (sub: chicken breasts, though thighs stay juicier)
• 2 tablespoons olive oil (or avocado oil for higher smoke point)
• 1 large onion, diced (yellow or sweet onions both work)
• 3 cloves garlic, minced (fresh garlic is best but jarred works)
• 3 large carrots, peeled and sliced on the diagonal
• 3 stalks celery, chopped (include leaves for extra flavor)
• 4 medium Yukon Gold potatoes, cut into 1-inch cubes
• 4 cups low-sodium chicken broth (homemade or store-bought—look for no added MSG)
• 1 cup dry white wine (optional but recommended for deglazing)
• 2 tablespoons all-purpose flour (or 2 tablespoons cornstarch for gluten-free)
• 1 teaspoon dried thyme (or 1 tablespoon fresh, chopped)
• 1 teaspoon dried rosemary (or 1 tablespoon fresh, chopped)
• 1 bay leaf
• 2 tablespoons Dijon mustard
• Salt and freshly ground black pepper, to taste
• ¼ cup chopped fresh parsley, for garnish
Tips on choosing and prepping:
– Chicken thighs offer more flavor and stay tender—look for organic or pasture-raised if you can.
– Use a heavy Dutch oven (Le Creuset, Lodge) for even heat distribution.
– If you want a lighter stew, swap half the potatoes for cauliflower florets (cooks in the same time).
Directions
- Heat the pot: Warm olive oil in a 6-quart Dutch oven over medium heat until shimmering.
- Brown the chicken: Season pieces with salt and pepper, then sauté in batches until lightly golden (about 4 minutes per side). Transfer to a plate. Tip: don’t crowd the pan—browning builds flavor.
- Soft sauté veggies: Add onion, garlic, carrots, and celery; cook 5 minutes until onions turn translucent. Stir occasionally so garlic doesn’t burn.
- Build the base: Sprinkle flour over veggies, stir for 1 minute, then pour in wine to deglaze, scraping brown bits off the bottom—this little move makes a world of difference.
- Add liquids & herbs: Return chicken to pot, pour in broth, then tuck in thyme, rosemary, and bay leaf. Bring to a gentle boil.
- Simmer: Reduce heat to low, cover, and simmer 25 minutes. In the final 10 minutes, add potato cubes so they cook through but don’t fall apart.
- Finish flavors: Remove bay leaf, stir in Dijon mustard, taste, and adjust salt and pepper. If you prefer a thicker stew, mash a few potato pieces against the side of the pot and stir in.
- Garnish & serve: Ladle into bowls, sprinkle fresh parsley, and maybe a crack of black pepper. Serve with crusty bread or over a scoop of creamy polenta for extra comfort.
Servings & Timing
Makes 6 servings
Prep Time: 15 minutes
Cook Time: 45 minutes (or 6–8 hours on Low in a slow cooker)
Total Time: 1 hour (or prep + slow-cook time)
Variations
• Slow cooker swap: Brown chicken and veggies, then transfer all to Crock-Pot—cook on Low 6–8 hours.
• Creamy twist: Stir in ½ cup whole milk Greek yogurt or sour cream at the end for a velvety texture.
• Spicy kick: Add ½ teaspoon crushed red pepper flakes with the herbs.
• Mediterranean spin: Swap rosemary for oregano, use cherry tomatoes instead of potatoes.
• Dairy-free: Skip flour; use a slurry of cornstarch and water for thickening.
• Veggie boost: Toss in chopped kale or spinach in the last 5 minutes of cooking.
Storage & Reheating
Store leftovers in airtight containers. In the fridge, they’ll keep for up to 4 days; in the freezer, up to 3 months. Thaw overnight in the fridge, then gently reheat on the stove over low heat, adding a splash of broth if it’s too thick. Make-ahead tip: You can prep the ingredients the night before—chop veggies and marinate the chicken in mustard and herbs in a zip-top bag, then cook straight from the fridge in the morning.
Notes
• I learned that parboiling potatoes separately makes them hold shape better if you’re prepping ahead—just drop them into the stew in the last 5–7 minutes.
• For extra depth, stir in a teaspoon of soy sauce or Worcestershire sauce when you add the broth.
• Season as you go—taste mid-cook to avoid an under- or over-salted stew.
• A sprinkle of fresh lemon zest right before serving brightens the whole dish, especially when you feel it’s a tad too rich.
FAQs
Q: Can I use chicken breasts instead of thighs?
A: Yes, but breasts can dry out; add them later in the cooking process and check for doneness at 165°F.
Q: How do I keep the potatoes from falling apart?
A: Use waxy potatoes like Yukon Gold and add them in the final 10 minutes.
Q: Is this suitable for a low-sodium diet?
A: Absolutely—use low-sodium or homemade broth and skip additional salt until the end.
Q: Can I make this vegetarian?
A: Swap the chicken for chickpeas or white beans and use vegetable broth.
Q: What side dishes pair well with chicken stew?
A: Crusty artisan bread, buttered noodles, polenta, or a simple green salad.
Q: My stew is too thin—how can I thicken it?
A: Mash a few potato chunks in the pot or stir in a cornstarch slurry (1 tbsp cornstarch mixed with 2 tbsp water).
Q: Can I cook this on high in the slow cooker?
A: Yes, on High it takes about 3–4 hours, but check chicken for tenderness.
Q: How do I reheat without drying out the chicken?
A: Gently warm on low, adding broth or water as needed; avoid a rolling boil.
Conclusion
This Chicken Stew Recipe hits all the right notes: wholesome, comforting, and adaptable to whatever you have in your pantry. Give it a try on your next cool evening, then let me know how your family gobbles it up—feel free to drop a comment or explore my One Pot Dish collection for more cozy cooking inspiration!
Chicken Stew Recipe
Ingredients
- 2 pounds boneless, skinless chicken thighs cut into 1-inch pieces
- 2 tablespoons olive oil
- 1 large onion diced
- 3 cloves garlic minced
- 3 large carrots peeled and sliced on the diagonal
- 3 stalks celery chopped
- 4 medium Yukon Gold potatoes cut into 1-inch cubes
- 4 cups low-sodium chicken broth
- 1 cup dry white wine optional
- 2 tablespoons all-purpose flour or gluten-free alternative
- 1 teaspoon dried thyme or fresh, chopped
- 1 teaspoon dried rosemary or fresh, chopped
- 2 tablespoons Dijon mustard
- Salt and pepper to taste
- 1/4 cup fresh parsley chopped, for garnish
Instructions
- Warm olive oil in a Dutch oven over medium heat. Brown chicken pieces, then transfer to a plate.
- Cook onion, garlic, carrots, and celery until onions are translucent.
- Sprinkle flour over veggies, pour in wine to deglaze, then return chicken to the pot.
- Add broth, thyme, rosemary, and bay leaf. Cover and simmer, adding potatoes in the last 10 minutes.
- Remove bay leaf, stir in Dijon mustard, adjust seasoning, and garnish with parsley.
- Ladle stew into bowls, sprinkle parsley, and serve with bread or polenta.
