Chicken Stew With Potatoes
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Chicken Stew With Potatoes
This chicken stew is the ultimate comfort food made from scratch with tender chicken, hearty vegetables, and a rich broth. It’s ready in just over an hour and perfect for cozy family dinners or meal prep. The aroma alone will make your kitchen feel like home.
I’ve carried this recipe with me from my grandmother’s kitchen in New England to my own family table. The way the thyme and bay leaf perfume the stew reminds me of crisp autumn evenings, and I love serving it with a slice of crusty bread for dipping. It pairs beautifully with a simple spring vegetable soup for a lighter meal or stands alone as the star of our Sunday supper. On especially busy weeks, I lean on my veggie soup for quick nights, but this stew is my go-to when we need something deeply nourishing.
Why You’ll Love This Chicken Stew
- Made From Scratch Flavor: Deep, savory notes from browned chicken and fresh vegetables create a rich broth.
- One-Pan Method: Everything cooks in a single Dutch oven for easy preparation and cleanup.
- Wholesome Ingredients: Packed with protein, carrots, potatoes, and peas for a balanced meal.
- Meal Prep Ready: Tastes even better the next day and freezes beautifully for future meals.
What You’ll Need for Chicken Stew
Be sure to see the recipe card below for the full listing of ingredients, instructions, notes, and estimated nutritional information.
- Chicken thighs or breasts: Boneless, skinless cuts stay tender and absorb flavors well.
- Olive oil: Used for sautéing and building a flavorful base.
- Onion, carrots, celery: The classic trio that adds sweetness and depth.
- Garlic: Minced fresh for aromatic richness.
- All-purpose flour: Helps thicken the stew to a creamy consistency.
- Chicken broth
- Yukon Gold potatoes: Hold their shape while becoming tender.
- Dried thyme and bay leaf: Essential herbs for that traditional stew flavor.
- Kosher salt and black pepper: Season in layers for the best taste.
- Frozen green peas: Optional, but add color and sweetness.
- Fresh parsley: A bright garnish to finish.
Chicken Stew
420kcal
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 1/2 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
Equipment
- paper towels
- knife
- cutting board
- measuring spoons
- measuring cups
- Dutch oven or heavy-bottomed pot
- whisk
- mixing bowl
Method
- 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.
Ways to Customize This Stew
- Creamy Version: Stir in half a cup of heavy cream at the end for extra richness.
- Spicy Twist: Add a pinch of red pepper flakes with the garlic for heat.
- Vegetable Boost: Incorporate mushrooms or kale during the last 10 minutes of cooking.
My Favorite Tips for Stew Success
- Brown the Chicken Well: Take time to sear until deeply golden for developed flavor.
- Cook the Flour: Stir constantly for a full minute to avoid raw taste in the broth.
- Simmer Gently: Keep the heat low to prevent overcooking the vegetables.
- Season at the End: Taste and adjust salt and pepper after cooking for balance.
How to Store and Reheat Your Stew
- Store: Keep in an airtight container in the refrigerator for up to 4 days.
- Freeze: Cool completely and freeze in portioned containers for up to 3 months.
- Reheat: Warm gently on the stove over medium-low heat, stirring occasionally.
- Make-Ahead Tip: Prepare through step 5 and refrigerate overnight before finishing.
Frequently Asked Questions
Can I make chicken stew in a slow cooker?
Yes, you can adapt this for a slow cooker. Brown the chicken and vegetables first, then transfer everything to the slow cooker and cook on low for 6-7 hours. Add peas in the last 30 minutes.
How do I thicken chicken stew?
The flour in this recipe naturally thickens the stew. If you prefer it thicker, mix one tablespoon of cornstarch with two tablespoons of cold water and stir it in during the last few minutes of cooking.
What goes well with chicken stew?
I love serving it with crusty bread or over mashed potatoes. For a lighter meal, pair it with a simple salad or stracciatella soup.
Can I use chicken breasts instead of thighs?
Absolutely. Chicken breasts work well, but may become slightly drier than thighs. Cut them into larger chunks and reduce simmering time by 5 minutes to keep them tender.
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Why This Chicken Stew Is a Family Favorite
With its tender chicken, hearty vegetables, and rich broth, this stew is everything you want in comfort food. It’s easy to make from scratch and always satisfies a crowd. I hope it becomes a regular in your rotation just like it is in mine.
