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Hearty Chicken Stew

A bowl of hearty chicken stew filled with chunks of chicken, potatoes, carrots, and herbs in a savory broth.

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A cozy, rich and hearty chicken stew recipe packed with tender chicken thighs, gold potatoes, vegetables, and aromatic herbs in a savory gravy-like broth. Perfect for cold nights or meal prepping.

Ingredients

Scale
  • 1 yellow onion, diced
  • 3 ribs celery, sliced
  • 4 cloves garlic, minced
  • 1/2 lb. carrots, sliced
  • 1.75 lbs. boneless, skinless chicken thighs, cut into 1-inch pieces
  • 4 Tbsp all-purpose flour, divided
  • 2 Tbsp butter
  • 1 Tbsp olive oil
  • 1.5 lbs. baby potatoes, halved
  • 1 tsp dried parsley
  • 1/2 tsp dried thyme
  • 1/2 tsp dried rosemary
  • 1/2 tsp dried sage
  • 1/4 tsp freshly cracked black pepper
  • 2 cups chicken broth
  • 2 cups vegetable broth
  • 1 Tbsp fresh chopped parsley (optional)

Instructions

  1. Dice the onion and celery, mince the garlic, slice the carrots, and halve the potatoes.
  2. Cut the chicken thighs into 1-inch pieces and coat with 2 Tbsp flour.
  3. Heat butter and olive oil in a large pot over medium heat. Add chicken and brown on all sides, then remove from pot.
  4. Add onion, celery, garlic, and carrots to the pot. Sauté until onions soften and deglaze the fond.
  5. Sprinkle remaining 2 Tbsp flour over vegetables and sauté for 2 minutes.
  6. Return chicken to the pot. Add potatoes, herbs, pepper, chicken broth, and vegetable broth. Stir well.
  7. Bring to a boil, then reduce heat to medium-low. Simmer uncovered for 30 minutes until potatoes are tender and stew thickens.
  8. Taste and add salt if needed. Garnish with fresh parsley before serving.

Notes

  • Use chicken thighs for juicier, more flavorful meat.
  • Brown the chicken well for deeper flavor in the stew.
  • Better Than Bouillon adds richer broth flavor if homemade isn’t available.
  • Freeze leftovers in individual portions for up to 3 months.

Nutrition