Classic Chicken Stew
This classic Chicken Stew recipe features tender chicken, potatoes, and vegetables in a rich, comforting broth. Perfect for family dinners and cold weather comfort food.
Equipment
- cutting board
- knife
- measuring spoons
- measuring cups
- large Dutch oven or heavy-bottomed pot
- paper towels
- plate
- whisk
Ingredients
- 2 pounds boneless, skinless chicken thighs or breasts cut into 1-inch pieces
- 2 tablespoons olive oil
- 1 large yellow onion finely chopped
- 2 large carrots peeled and cut into 1/2-inch thick coins
- 2 stalks celery cut into 1/2-inch thick pieces
- 3 cloves garlic minced
- 1/4 cup all-purpose flour
- 4 cups low-sodium chicken broth 32 fluid ounces
- 1.5 pounds Yukon Gold potatoes peeled and cut into 1-inch cubes
- 1 teaspoon dried thyme leaves
- 1 large bay leaf
- 1 teaspoon kosher salt plus more to taste
- 1/2 teaspoon freshly ground black pepper plus more to taste
- 1 cup frozen green peas optional
- 1/4 cup fresh parsley chopped, optional, for garnish
Instructions
- Pat the chicken pieces dry with paper towels and season them generously with 1/2 teaspoon of kosher salt and 1/4 teaspoon of freshly ground black pepper.
- Heat the 2 tablespoons of olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat until the oil is shimmering. Add half of the seasoned chicken in a single layer and cook for 3-4 minutes per side, until deeply golden brown. Remove the browned chicken to a plate and repeat with the remaining chicken.
- Reduce the heat to medium. Add the finely chopped yellow onion, carrots, and celery to the pot. Cook, stirring occasionally, for 7-9 minutes, until the vegetables begin to soften. Stir in the minced garlic and cook for 1 minute more, until fragrant.
- Sprinkle the 1/4 cup of all-purpose flour over the cooked vegetables and stir constantly for 1-2 minutes, coating the vegetables and cooking out the raw flour taste.
- Gradually whisk in the 4 cups (32 fluid ounces) of chicken broth, ensuring no lumps remain. Bring the mixture to a gentle simmer, scraping up any browned bits from the bottom of the pot.
- Return the browned chicken to the pot. Add the 1 1/2 pounds of cubed Yukon Gold potatoes, 1 teaspoon of dried thyme leaves, and 1 large bay leaf. Stir in the remaining 1/2 teaspoon of kosher salt and 1/4 teaspoon of freshly ground black pepper.
- Reduce the heat to low, cover the pot, and simmer for 20-25 minutes, or until the potatoes are tender when pierced with a fork and the chicken is cooked through. The stew should be thick and bubbling gently.
- Remove and discard the bay leaf. If using, stir in the 1 cup of frozen green peas and cook for 2-3 minutes, until heated through. Taste and adjust seasoning as needed. Ladle into bowls and garnish with fresh parsley, if desired.
Notes
Add mozzarella or feta for a cheesy twist. Let dough rise in a warm oven (off) for faster proofing.