This recipe for Chicken Stew is one of my favorite winter recipes. It’s a soul-satisfying meal that will warm you to the bone. It’s a one-pot, hearty, delicious meal!
Hey there guys!
Today, I’m sharing one of my all time favorite comfort food meals for the winter season. I mean seriously this is one recipe you need to try. This stew is a meal in a bowl folks!
I use boneless, skinless chicken thighs to guarantee the chicken is juicy and tender. I loaded it with carrots, celery, baby yellow potatoes and lots of fresh rosemary and thyme to give it over-the-top fresh flavor that I think you’ll really enjoy!
Chicken Stew Ingredients
- boneless, skinless chicken thighs
- olive oil
- yellow onions
- all-purpose flour
- low-sodium chicken broth
- white cooking wine
- baby yellow potatoes
- fresh rosemary
- fresh thyme
- dried oregano
- kosher salt
- heavy cream
- frozen peas
How to Make this Chicken Stew
One of the things I love about this stew is that it’s made in one pot. Yup. Just one. No major clean up!
First, you’ll cube up your chicken into 1-1 1/2-inch pieces and then season all over with a smidge of salt and pepper. Then you’ll cook it up in your Dutch oven until it’s lightly browned on all sides. Once it’s done, you’ll remove it with a slotted spoon from the pot to a plate.
Next up will be to sauté your onions, celery and carrots for about 6-7 minutes until the onions are softened, followed by your garlic for an extra minute. At this point you’ll add your flour and continue to cook for 1-2 minutes.
You’ll return the chicken pieces, potatoes, broth, wine and spices and bring everything to a boil. When the mixture begins to boil you will turn the temperature down and simmer for about thirty minutes or until the potatoes are tender. For the final 10 minutes of cooking you will add in your cream and frozen peas until heated through.
I love to serve this stew with some crusty bread for dipping. It’s honestly a meal in itself, so no need for any other sides. You’ve got your meat and potatoes all in one pot. This is a winner, winner chicken dinner!
Please let me know if you give the recipe a try. And if you have any questions about the recipe, just drop a comment below. Enjoy!
A Few Cook’s Notes for Chicken Stew
This is not meant to be a thick stew, but if you would like to thicken it just remove some of the liquid to a small bowl and whisk in a tablespoon or so of all-purpose flour and return to the pot. You could also thicken with Wondra Flour.
When you initially brown your chicken, you do not have to cook it through because you will be returning it to the pot later and that’s when it will cook through.
More Delicious Comfort Food Recipes to Enjoy
- 2 Tbsp. butter
- 1 Tbsp. olive oil
- 1.75 lbs. boneless, skinless chicken thighs, cut into 1-1 1/2-inch cubes
- salt and pepper
- 1 medium yellow onion, roughly chopped
- 4 ribs celery, roughly chopped
- 1 1/2 cups carrots, roughly chopped
- 5 cloves garlic, minced
- 1/4 cup all-purpose flour
- 4 cups low-sodium chicken broth
- 1/2 cup white cooking wine
- 1 1/2 lbs. baby yellow potatoes, halved
- 1 Tbsp. fresh rosemary, chopped
- 1 Tbsp. fresh thyme leaves
- 1 tsp. dried oregano
- 1 tsp. kosher salt
- 1/2 tsp. black pepper
- 1/2 cup heavy cream
- 2/3 cup frozen peas
- Add the butter and olive oil to a large Dutch oven over medium-high heat. Season the chicken with salt and pepper and add the chicken to the pot. Brown on all sides, stirring often, above 7 minutes. Remove the chicken with a slotted spoon to a plate. Set aside.
- Add the onion, celery and carrots to the pot and cook for 5-7 minutes over medium heat until the onions are softened. Add the garlic and continue to cook for one minute.
- Add the flour and mix well. Cook 1-2 minutes, stirring often so as not to burn.
- Return the chicken, broth, wine, potatoes and spices to the pot. Bring to a boil then turn the temperature down to a simmer for 30 minutes or until the potatoes are tender. Add the heavy cream and peas and season with additional salt and pepper, if needed, until heated through. Serve.