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.
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.
Notes
For extra flavor, deglaze with white wine. Adjust seasonings to taste and customize with dietary preferences like gluten-free. Freeze leftovers for convenient weeknight meals.
Nutrition
Calories: 350kcal
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