Chicken Stew
This heartwarming Chicken Stew is a slow-cooked, one-pot comfort food recipe loaded with tender chicken, garden-fresh vegetables, and savory herbs.
Ingredients
- 2 lbs boneless, skinless chicken thighs (or breasts, trimmed)
- 1 large onion, diced (yellow or sweet)
- 3 cloves garlic, minced (use a garlic press for ease)
- 3 carrots, cut into ½-inch rounds (organic if possible)
- 2 celery stalks, sliced on the bias
- 4 medium potatoes, cut into 1-inch cubes (Yukon Gold or Russet)
- 1 cup frozen peas (whole or petite)
- 6 cups low-sodium chicken broth I love Better Than Bouillon base
- 1/2 cup dry white wine or extra broth (optional, adds depth)
- 1 tbsp Worcestershire sauce (adds umami)
- 2 tsp fresh thyme leaves (or 1 tsp dried)
- 1 tsp fresh rosemary, chopped (or ½ tsp dried)
- 1 bay leaf
- 2 tbsp olive oil or unsalted butter
- Salt and pepper, to taste
- Chopped parsley, for garnish
Instructions
- Heat olive oil in a large Dutch oven over medium-high heat. Season chicken thighs with salt and pepper. Sear 3–4 minutes per side until golden.
- Remove chicken and set aside. Lower heat to medium, add onion and carrots. Cook until onions turn translucent. Stir in garlic.
- Pour in white wine or broth, scraping up browned bits with a wooden spoon.
- Return chicken to the pot, nestle in potatoes and celery. Pour in broth and Worcestershire sauce. Toss in thyme, rosemary, and bay leaf.
- Bring to a simmer, cover, and reduce heat to low. Let it slow-cook for 45–60 minutes. Stir once halfway.
- Stir in frozen peas, cook 5 more minutes until heated through. Discard bay leaf. Adjust salt/pepper.
- Ladle into bowls, sprinkle chopped parsley. Pair with crusty bread or over rice for an extra-hearty meal.
Notes
I learned from testing dozens of chicken stews that browning the meat first makes a difference. Avoid overboiling and skim foam for silkier broth.
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