Why You’ll Love This Recipe
This chicken stew is a classic comfort food that combines tender chicken, fresh vegetables, and a rich, savory broth. It’s a filling, satisfying meal that will warm you up from the inside out. The ingredients are simple, but the result is incredibly flavorful. Plus, this stew is versatile, so you can adjust it to your taste and enjoy it all year round!
Ingredients
- 1 lb chicken thighs or breasts, diced
- 3 medium potatoes, peeled and cubed
- 2 medium carrots, peeled and sliced
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 cup celery, chopped
- 4 cups chicken broth
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 bay leaf
- Salt and pepper to taste
- 2 tablespoons flour (optional, for thickening)
- Fresh parsley for garnish
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Heat olive oil in a large pot over medium heat. Add the diced chicken and cook until browned on all sides. Remove the chicken from the pot and set aside.
- In the same pot, add the onions, garlic, and celery. Cook for about 5 minutes, or until softened.
- Stir in the carrots and potatoes, and cook for another 3-4 minutes.
- Return the chicken to the pot and pour in the chicken broth. Add the thyme, rosemary, bay leaf, salt, and pepper.
- Bring the stew to a boil, then reduce the heat to low. Cover and simmer for about 30 minutes, or until the vegetables are tender.
- If you’d like a thicker stew, mix the flour with a bit of water to make a slurry and stir it into the stew. Let it simmer for another 5 minutes to thicken.
- Remove the bay leaf and adjust the seasoning to taste.
- Serve the stew hot, garnished with fresh parsley.
Servings and Timing
- Servings: 4-6
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
Variations
- Add greens: For a pop of color and added nutrients, you can throw in some spinach or kale towards the end of cooking.
- Spicy version: Add a pinch of red pepper flakes or a diced jalapeño for some heat.
- Add beans: For extra protein and fiber, stir in a can of drained white beans or chickpeas.
- Use different vegetables: Swap out the potatoes and carrots for other root vegetables like sweet potatoes or parsnips.
- Coconut milk: For a creamier and slightly sweeter stew, you can replace some of the chicken broth with coconut milk.
Storage/Reheating
- Storage: Let the stew cool to room temperature, then transfer it to an airtight container. It will keep in the fridge for 3-4 days.
- Freezing: You can freeze the stew for up to 3 months. Just make sure to let it cool completely before transferring it to a freezer-safe container.
- Reheating: Reheat the stew on the stove over medium heat until warmed through. You can add a little extra broth if it has thickened too much during storage.
FAQs
1. Can I use chicken breasts instead of thighs?
Yes, you can use chicken breasts if you prefer. Keep in mind that chicken breasts can dry out a bit more than thighs, so be sure not to overcook them.
2. Can I make this stew in a slow cooker?
Yes! To make this stew in a slow cooker, brown the chicken and sauté the vegetables as instructed. Then, transfer everything to the slow cooker, add the broth, and cook on low for 6-8 hours or high for 3-4 hours.
3. Can I use frozen vegetables?
Yes, frozen vegetables can be used in this recipe. Just add them in during the last 10 minutes of cooking to avoid overcooking them.
4. How do I thicken the stew?
You can thicken the stew by adding flour mixed with water or by letting it simmer uncovered to reduce the liquid. Alternatively, you can mash some of the potatoes or vegetables to naturally thicken the broth.
5. Can I make this stew ahead of time?
Yes, this stew can be made ahead of time. It actually tastes even better the next day as the flavors have more time to meld together.
6. Can I make this recipe gluten-free?
Yes, simply omit the flour or use a gluten-free thickener, such as cornstarch or arrowroot powder.
7. Can I use a different kind of meat?
Yes, you can substitute the chicken with other meats like turkey or even beef for a different twist on the recipe.
8. How can I make this stew spicier?
Add a pinch of red pepper flakes, a diced jalapeño, or a dash of hot sauce to bring some heat to the stew.
9. Can I add more vegetables?
Definitely! Feel free to add any of your favorite vegetables, such as zucchini, peas, or green beans, during the cooking process.
10. What can I serve with this chicken stew?
Chicken stew pairs wonderfully with crusty bread, rice, or a simple green salad.
Conclusion
Chicken stew is a warm, nourishing meal that’s perfect for any time of year. It’s easy to make, full of flavor, and highly customizable. Whether you’re feeding a family or preparing a comforting meal for yourself, this recipe will surely satisfy your taste buds. Enjoy!
Chicken Stew
This easy chicken stew recipe is the ultimate comfort food, combining tender chicken, fresh vegetables, and a savory broth. Perfect for chilly nights, it’s packed with flavor and customizable to suit any preference. From quick prep to satisfying results, this hearty stew is a family favorite. Whether made on the stove or in a slow cooker, this chicken stew is a simple and delicious meal that can be enjoyed all year long.
- Prep Time: 15min
- Cook Time: 40min
- Total Time: 55min
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
Ingredients
- 1 lb chicken thighs or breasts, diced
- 3 medium potatoes, peeled and cubed
- 2 medium carrots, peeled and sliced
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 cup celery, chopped
- 4 cups chicken broth
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 bay leaf
- Salt and pepper to taste
- 2 tablespoons flour (optional, for thickening)
- Fresh parsley for garnish
Instructions
- Heat olive oil in a large pot over medium heat. Add the diced chicken and cook until browned on all sides. Remove the chicken and set aside.
- In the same pot, add onions, garlic, and celery. Cook for about 5 minutes until softened.
- Stir in carrots and potatoes, cooking for 3-4 more minutes.
- Return the chicken to the pot, pour in chicken broth, and add thyme, rosemary, bay leaf, salt, and pepper.
- Bring to a boil, then reduce heat to low. Cover and simmer for 30 minutes or until vegetables are tender.
- For a thicker stew, mix flour with a little water to make a slurry and stir it into the stew. Simmer for an additional 5 minutes to thicken.
- Remove bay leaf, adjust seasoning, and garnish with fresh parsley. Serve hot.
Notes
- Optional Add-ins: You can add greens like spinach or kale, or for extra heat, try red pepper flakes or jalapeño.
- For Extra Protein: Beans such as white beans or chickpeas work great in this stew.
- For Creaminess: Swap some broth with coconut milk for a creamy texture.
- Vegetable Variations: Sweet potatoes or parsnips can be used instead of regular potatoes.