Soups & Stews
Chicken Stew
This chicken stew builds a thick, savory broth from a simple roux and browned chicken thighs, then simmers with potatoes and carrots until everything is fork-tender. It's the kind of stovetop dinner that feels like a hug on a cold night.
Why you'll love this recipe
- Thick, gravy-like broth from a simple roux
- Chicken thighs stay juicy through a long simmer
- One pot, classic comfort food
- Great reheated the next day
Ingredients
Full ingredient list below — check off items as you shop or cook.
Instructions
- Season the chicken with 1/2 tsp salt and 1/4 tsp pepper. Heat 1 tbsp olive oil in a large pot over medium-high heat and brown the chicken for 4-5 minutes, stirring occasionally. Remove to a plate.
- Add the remaining oil to the pot and cook the onion, carrots and celery for 5 minutes until softened. Add the garlic and cook 30 seconds more.
- Sprinkle the flour over the vegetables and stir constantly for 1-2 minutes to cook out the raw flour taste.
- Slowly whisk in the chicken broth, stirring to prevent lumps, and bring to a simmer.
- Return the chicken to the pot along with the potatoes, thyme, bay leaves, and remaining salt and pepper.
- Simmer uncovered for 25-30 minutes, stirring occasionally, until the potatoes are tender and the stew has thickened.
- Stir in the frozen peas during the last 5 minutes. Remove the bay leaves, garnish with parsley, and serve.
Tips for success
- Cooking the flour with the vegetables for a minute or two before adding liquid removes the raw, pasty taste and helps the stew thicken properly.
- Cut the potatoes and carrots to similar sizes so they finish cooking at the same time.
- This stew thickens further as it sits, so thin leftovers with a splash of broth when reheating.
- For a deeper flavor, deglaze the pot with a splash of white wine before adding the broth.
Frequently asked questions
Can I make this stew in a slow cooker?
Yes, brown the chicken and sauté the vegetables first for best flavor, then transfer everything to a slow cooker and cook on low for 6-7 hours.
How do I thicken chicken stew if it's too thin?
Mix a tablespoon of cornstarch with two tablespoons of cold water and stir it into the simmering stew until it reaches your desired thickness.
Can I use chicken breast instead of thighs?
Yes, though thighs hold up better to the longer simmer; if using breast, add it later so it doesn't overcook.
What can I serve with chicken stew?
Crusty bread or warm biscuits are perfect for soaking up the broth.
Nutrition (per serving)
| Calories | 368 |
| Protein | 27g |
| Carbs | 32g |
| Fat | 14g |
| Sodium | 680mg |
| Sugar | 5g |
Nutrition values are estimates and will vary based on exact ingredients and brands used.
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