Chicken Stew

This recipe for Chicken Stew is one of my favorite comfort food recipes. It's a soul-satisfying, easy, one pot meal that will warm you to the bone.

Prep Time20

Cook Time45

Total Time1 5

Course: Main Dish

Cuisine: American

Keyword: Chicken, chicken thighs, Comfort Food, Soup, stew

Servings: servings

Calories: 480kcal

Author: MaryAnn Dwyer

Ingredients

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

Instructions

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.

Notes

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.

Nutrition