How to Make Chicken Stew: 7 Tips for a Hearty Classic
This classic chicken stew is packed with tender chicken and vegetables in a rich, savory broth. Perfect for a cozy weeknight meal!
Prep
: 10
Total
: 25 minutes
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.
Notes
For a thicker stew, whisk 1 tablespoon of cornstarch with 2 tablespoons of cold water and stir into the stew during the last 5 minutes of cooking.