Chicken Stew
Hearty and comforting, this Chicken Stew is filled with tender chicken, hearty vegetables, and a rich, savory broth. It’s the perfect one-pot meal for chilly days — thick, wholesome, and full of home-cooked flavor. Serve it with crusty bread for the ultimate cozy dinner that warms you from the inside out.
Ingredients
- 2 tbsp olive oil or butter
- 1 ½ lbs boneless skinless chicken thighs or breasts, cut into chunks
- Salt and black pepper to taste
- 1 medium onion diced
- 2 cloves garlic minced
- 3 carrots sliced
- 2 celery stalks chopped
- 3 medium potatoes peeled and cubed
- 3 tbsp all-purpose flour
- 4 cups chicken broth
- 1 cup milk or cream
- 1 tsp thyme
- 1 tsp rosemary
- 1 bay leaf
- 1 cup frozen peas optional
- 2 tbsp chopped parsley for garnish
Instructions
- Brown the chicken: Heat olive oil in a large pot or Dutch oven over medium heat. Season chicken with salt and pepper, then sear until lightly golden on all sides. Remove and set aside.
- Sauté vegetables: In the same pot, add onion, garlic, carrots, and celery. Cook for 4–5 minutes until softened.
- Add flour: Sprinkle flour over the veggies and stir for 1 minute to create a roux.
- Add liquids: Gradually whisk in chicken broth and milk, stirring constantly to prevent lumps.
- Simmer: Add potatoes, thyme, rosemary, bay leaf, and the cooked chicken back into the pot. Bring to a boil, then reduce heat and simmer for 25–30 minutes, stirring occasionally, until chicken is tender and potatoes are cooked through.
- Finish: Stir in peas and cook 5 more minutes. Adjust seasoning with salt and pepper.
- Serve: Discard the bay leaf, garnish with fresh parsley, and serve warm with bread or biscuits.
Notes
- For extra creaminess, replace milk with heavy cream or half-and-half.
- Add a splash of white wine for deeper flavor before adding the broth.
- You can use leftover rotisserie chicken — just add it during the last 10 minutes of simmering.
- The stew thickens as it cools; thin it with extra broth when reheating.