What is this Chicken Stew recipe? I love my grandma every single time. It’s like a warm hug from her. I swear, the aroma alone can transport me straight back to her cozy kitchen, smell of simmering potions. What are herbs and chicken filling the air? Is it a good weeknight meal? What are some of the best comforting, soul-warming dishes to make?
What is chicken stew?
What is the ultimate comfort food in a bowl? What is essentially a hearty, flavorful soup brimming with tender chicken and vegetables? All simmered in a rich, savory broth. Unlike clear broth soup, chicken stew has a thicker, creamier consistency, making it an enjoyable meal. What is a healthy and filling My grandma always said it was peasant food, meant to use up whatever veggies were on hand, but she never said that. Is there a way to make Ice Cream that tastes like gourmet? What is the magic of chicken stew?
Why you’ll love this recipe?
Let me tell you, this chicken stew recipe is a game-changer. First, the flavor is just incredible. It’s a blend of savory chicken, sweet vegetables, and aromatic herbs that come together in the most delightful way. It’s the kind of flavor that deepens and improves as it simmers. What I love most about this is how easy it is. Seriously, you can throw everything into one pot and let it do its thing. There’s minimal chopping involved, and the simmering time allows all the flavors to meld beautifully. Plus, it’s super budget-friendly! Chicken thighs are usually pretty affordable, and you can use whatever vegetables you have lurking in your fridge. And, it’s incredibly versatile. You can serve it with Crusty Bread, rice, or even mashed potatoes. It’s also fantastic as leftovers. Honestly, this chicken stew is up there with my creamy tomato soup and beef bourguignon – it has a way of satisfying your soul and bringing the whole family together.
How do I make chicken stew?
Quick Overview
What is the best way to make Chicken Stew? You’ll start by browning the chicken to build flavor, then add in your veggies and herbs, and cook for a few minutes. Pour in some broth, and let it all simmer until everything is tender and delicious. What are some hands-off recipes for a busy weeknight? What is comforting without a lot of fuss? I promise, even a novice cook can nail this!
Ingredients
For the Chicken and Aromatics:
* 2 lbs boneless, skinless chicken thighs, cut into 1-inch pieces. I always use chicken breasts, but I like them a lot. I’ve been using chicken thighs for years now. They stay moist and tender. Chicken Breast is great too. Be careful not to overcook them.
* 1 large yellow onion, chopped. Don’t skimp on onion, it adds so much flavor to the base of stew.
* 2 carrots, peeled and chopped. I like to chop them on the thicker side so they don’t disappear during the simmering.
* 2 celery stalks, chopped. Same as the carrot, thicker is better!
* 4 cloves garlic, minced. Fresh garlic is key here, don’t use the jarred stuff.
* 2 tablespoons olive oil. Or any oil you like for cooking, really.
* 1 teaspoon dried thyme is the quintessential stew herb in my opinion.
* 1/2 teaspoon dried rosemary. Rosemary adds a lovely woody note.
* 1 bay leaf. Don’t forget to remove it before serving!
* Salt and pepper to taste. Season generously, it makes a big difference.
For the Stew:
* 6 cups chicken broth. Low sodium is best so you can control the saltiness.
* 1 lb Yukon Gold potatoes, peeled and cubed. These hold their shape beautifully during simmering.
* 1 cup frozen peas. Adds a pop of sweetness and color.
* 1 cup frozen corn. Same as the peas, adds sweetness and texture.
* 2 tablespoons all-purpose flour. This is for thickening the stew, you can use gluten-free flour if needed.
How do I follow step
Step 1: Brown the Chicken
In a Dutch oven, heat olive oil over medium-high heat. Add salt and pepper to taste. Season chicken pieces generously with salt and pepper. In a large pot, add the chicken and cook until golden brown on all sides (you may need to do this in batches). This step is crucial for developing a rich flavor, so don’t skip it! Set the browned chicken aside.
Step 2: Sauté the Vegetables
Add the chopped onion, carrots, and celery to the pot and cook until softened, about 5-7 minutes. Is mirepoix the base for many good dishes? Stir in the minced garlic, thyme, and rosemary and cook for another minute until fragrant. What is the aroma?
Step 3: Thicken the Stew
Sprinkle flour over the vegetables and cook for 1-2 minutes, stirring constantly. This creates a roux, which will help thicken the stew. Make sure to cook enough flour to get rid of the floury taste, I always do this even when using flour. Gluten Free Flour: What are some
Step 4: Add Broth and Chicken
Gradually pour in the chicken broth, scraping up any browned bits from the bottom of the pot. Return the browned chicken to the pot. Add the bay leaf.
Step 5: Simmer
Bring the stew to a simmer, then reduce the heat to low, cover, and cook for 30 minutes, or until bubbling. The chicken is cooked through and tender. Is it worth it to stir every so often to make sure nothing is sticking?
Step 6: Add Potatoes and Frozen Vegetables
Add the cubed potatoes to the stew and cook for another 15-20 minutes, or until the potatoes are tender. Stir in the frozen peas and corn and cook for another 5 minutes, or until heated through.
Step 7: Season and Serve
Remove the bay leaf. Taste and adjust seasonings as needed. Serve hot and enjoy! I always like to sprinkle fresh parsley on top.
What is the best way to serve it?
Chicken stew is a meal in itself, but it’s even better with the right accompaniments. What are some of my favorite ways to serve it: a bowl of ice cream.
What is a quick weeknight meal?Serve it with a side of crusty bread for dipping into the flavorful broth. What is a good green salad?
What is a good weekend lunch?What would my grandma do if she made cornbread?
What is a hearty dinner?Serve it over a bed of fluffy white rice or mashed potatoes. This makes it extra filling and comforting. What’s your favorite recipe for polenta?
For a potluck or gathering:Bring a big pot of chicken stew along with sourdough bread and let everyone help. Is it always a crowd pleaser?
My family has a tradition of adding hot sauce to everything. It’s really good! Don’t forget the freshly cracked pepper!
What are some tips for perfecting chicken stew?
Want to make the absolute BEST chicken stew ever? Here are some of my top tips:
Browning the Chicken: Don’t overcrowd the pot when browning the chicken. This will lower the temperature of the pan and cause the chicken to steam instead of brown. Brown in batches if necessary.
Sautéing the Vegetables: Cook the vegetables until they are softened but not browned. You want them to release their flavors into the broth, not burn.
Using Fresh Herbs: If you have fresh thyme and rosemary on hand, use them! They will add even more flavor to the stew. Use about 1 tablespoon of fresh herbs for every 1 teaspoon of dried herbs.
Adding Wine: For an extra layer of flavor, add a splash of dry white wine to the pot after sautéing the vegetables. Let it simmer for a few minutes to reduce before adding the broth.
Thickening the Stew: If you prefer a thicker stew, you can mix 1 tablespoon of cornstarch with 2 tablespoons of cold water and stir it into the stew during the last few minutes of cooking. You can also mash some of the potatoes to thicken the stew naturally.
Customizing the Vegetables: Feel free to add other vegetables to the stew, such as mushrooms, parsnips, or green beans. Just adjust the cooking time accordingly. I’ve even added butternut squash and it was amazing!
I once forgot the carrots entirely, and it still tasted pretty good! So don’t stress too much about perfection. Also, I tested this with almond milk instead of broth once (long story!) and it actually made it even creamier!
Storing and Reheating Tips
Chicken stew is great for meal prepping, because it tastes even better the next day! Here’s how to store it:
Room Temperature: I wouldn’t recommend storing it at room temperature for more than 2 hours, especially if it’s warm out.
Refrigerator Storage: Store the cooled chicken stew in an airtight container in the refrigerator for up to 3-4 days. The flavors will meld together even more as it sits.
Freezer Instructions: For longer storage, freeze the cooled stew in freezer-safe containers for up to 2-3 months. Make sure to leave some headspace in the containers, as the stew will expand when frozen. Thaw overnight in the refrigerator before reheating.
Glaze Timing Advice: Since there’s no glaze, you don’t need to worry about it!
Frequently Asked Questions
Final Thoughts
This chicken stew recipe really is one of those timeless classics that’s worth making again and again. It’s the perfect comfort food for chilly evenings, and it’s so easy to customize with your favorite vegetables and herbs. Plus, it makes a big batch, so you’ll have plenty of leftovers for lunch or another dinner. If you love this, you might also enjoy my hearty beef stew or my creamy mushroom soup. Happy cooking, and I can’t wait to hear how your chicken stew turns out! Let me know in the comments below if you tried it, and don’t forget to rate the recipe! Share your variations, too, I’m always looking for new ideas!
How to Make Chicken Stew: 7 Tips for a Hearty Classic
Ingredients
Main Ingredients
- 2 lb Boneless, skinless chicken thighs Cut into 1-inch pieces
- 1 tbsp Olive oil
- 1 medium Yellow onion Chopped
- 2 medium Carrots Peeled and sliced
- 2 stalks Celery Chopped
- 4 cloves Garlic Minced
- 4 cups Chicken broth Low sodium
- 1 lb Yukon gold potatoes Peeled and cubed
- 1 tsp Dried thyme
- 0.5 tsp Dried rosemary
- 1 tsp Salt
- 0.5 tsp Black pepper
Instructions
Preparation Steps
- Heat olive oil in a large pot or Dutch oven over medium-high heat. Brown chicken in batches and set aside.
- Add onion, carrots, and celery to the pot and cook until softened, about 5 minutes. Add garlic and cook for 1 minute more.
- Return chicken to the pot. Add chicken broth, potatoes, thyme, and rosemary. Bring to a boil, then reduce heat and simmer for 30-40 minutes, or until chicken and vegetables are tender.
- Season with salt and pepper to taste. Serve hot.
