Soups & Stews > Hearty Stews > Chicken Stews > Classic Chicken Stew Recipe

Classic Chicken Stew

A comforting and flavorful chicken stew, perfect for a cold evening. This recipe features tender chicken, hearty vegetables, and a rich, savory broth. It's a classic for a reason!

Prep Time
25 minutes
Cook Time
1 hour 30 minutes
Servings
6-8
Ingredients
  • 1.5 lbs Chicken Thighs
  • 2 tbsp Olive Oil
  • 1 medium, chopped Yellow Onion
  • 2 large, peeled and chopped Carrots
  • 2 chopped Celery Stalks
  • 3 cloves, minced Garlic
  • 2 tbsp All-Purpose Flour
  • 6 cups Chicken Broth
  • 1 tsp Dried Thyme
  • 0.5 tsp Dried Rosemary
  • 1 Bay Leaf
  • 1.5 lbs, peeled and cubed Potatoes
  • 1 cup Frozen Peas
  • to taste Salt
  • to taste Black Pepper
  • 2 tbsp, chopped (for garnish) Fresh Parsley

Prepare the Chicken

Season the chicken thighs generously with salt and pepper.

Sear the Chicken

Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the chicken thighs and sear on all sides until golden brown. This step adds flavor and helps to create a rich broth. Remove the chicken from the pot and set aside.

Sauté the Vegetables

Add the chopped onion, carrots, and celery to the pot and cook until softened, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.

Make the Roux

Sprinkle the flour over the vegetables and cook for 1-2 minutes, stirring constantly, to create a roux. This will help to thicken the stew. Be careful not to burn the flour.

Add the Broth and Seasonings

Gradually whisk in the chicken broth, scraping up any browned bits from the bottom of the pot. Add the dried thyme, rosemary, and bay leaf. Bring to a simmer.

Simmer the Stew

Return the chicken to the pot. Reduce the heat to low, cover, and simmer for 1 hour, or until the chicken is tender and cooked through.

Add the Potatoes

Add the cubed potatoes to the stew and continue to simmer for another 20-25 minutes, or until the potatoes are tender.

Add the Peas

Stir in the frozen peas and cook for another 5 minutes, or until heated through.

Adjust Seasoning and Serve

Remove the bay leaf. Taste and adjust the seasoning with salt and pepper as needed. Garnish with fresh parsley and serve hot. Enjoy!

Nutrition Facts Estimated per 100g of product

Note: Nutritional information is an estimate and can vary based on specific ingredients and cooking methods. Values are approximate. Assuming an 8 serving yield. Typical values include Calories, Protein, Fat, Carbohydrates.

Other Considerations for Nutrition

To reduce sodium, use low-sodium chicken broth or homemade broth. You can also add more vegetables to increase fiber content. If you are concerned about fat, trim any excess fat from the chicken thighs before cooking.

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FAQ

  • Can I use chicken breasts instead of chicken thighs?

    Yes, you can use chicken breasts. However, chicken thighs tend to be more flavorful and stay more moist during the long cooking time. If using chicken breasts, consider adding them in the last 30 minutes of cooking to prevent them from drying out.
  • Can I add other vegetables to this stew?

    Absolutely! Feel free to add other vegetables like parsnips, turnips, or mushrooms to customize the stew to your liking.
  • Can I make this stew in a slow cooker?

    Yes, you can adapt this recipe for a slow cooker. Sear the chicken and sauté the vegetables as directed in the recipe. Then, transfer everything to a slow cooker, add the broth and seasonings, and cook on low for 6-8 hours or on high for 3-4 hours. Add the potatoes and peas in the last hour of cooking.
  • Can I freeze the chicken stew?

    Yes, chicken stew freezes well. Let the stew cool completely before transferring it to freezer-safe containers or bags. Thaw overnight in the refrigerator before reheating.