Chicken Stew

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This homemade Chicken Stew is packed with tender chicken thighs, potatoes, carrots, and celery in a rich, savory broth. It's an easy, comforting one-pot dinner the whole family will love!

Prep Time15

Cook Time40

Total Time55

Course: Main Course, Soup

Cuisine: American

Servings: servings

Author: Jamie Sherman

Equipment

Ingredients

1½ pounds boneless skinless chicken thighs diced into ½-inch pieces
½ teaspoon salt
¼ teaspoon cracked black pepper
1 tablespoon olive oil
3 tablespoons butter
1 large yellow onion diced
3 celery stalks chopped
2 medium carrots cut diagonally into ½-inch pieces
4 cloves garlic minced
¼ cup all-purpose flour
4 cups chicken broth
1 pound baby red potatoes cut into 1-inch pieces
1 tablespoon Worcestershire sauce
½ teaspoon dried basil
½ teaspoon dried oregano
½ teaspoon dried rosemary
½ teaspoon dried thyme
¼ cup fresh Italian parsley finely chopped

Instructions

Season the diced chicken with salt and black pepper.
1½ pounds boneless skinless chicken thighs, ½ teaspoon salt, ¼ teaspoon cracked black pepper
Heat the olive oil in a large Dutch oven or stockpot over medium-high heat. Add the chicken and brown on all sides for 4-5 minutes, working in batches if needed to avoid overcrowding the pot. Transfer the chicken to a plate and set aside.
1 tablespoon olive oil
Reduce the heat to medium. Add the butter, onion, celery, and carrots to the pot. Cook for 4-5 minutes, stirring occasionally, until the vegetables begin to soften.
3 tablespoons butter, 1 large yellow onion, 3 celery stalks, 2 medium carrots
Add the minced garlic and cook for 30 seconds to 1 minute, stirring constantly, until fragrant.
4 cloves garlic
Sprinkle the flour over the vegetables and cook, stirring constantly, for 2-3 minutes to remove the raw flour taste.
¼ cup all-purpose flour
Slowly pour in the chicken broth while stirring constantly. Scrape the bottom of the pot to release any browned bits.
4 cups chicken broth
Return the browned chicken and any accumulated juices to the pot. Add the potatoes, Worcestershire sauce, dried basil, oregano, rosemary, and thyme. Stir to combine.
1 pound baby red potatoes, 1 tablespoon Worcestershire sauce, ½ teaspoon dried basil, ½ teaspoon dried oregano, ½ teaspoon dried rosemary, ½ teaspoon dried thyme
Partially cover the pot and bring the stew to a gentle boil. Reduce the heat to low and simmer for 25-30 minutes, stirring occasionally, until the potatoes are fork-tender and the chicken reaches an internal temperature of 165°F.
Remove the pot from the heat and stir in the chopped parsley.
¼ cup fresh Italian parsley
Ladle the stew into bowls and serve warm with crusty bread, if desired.

Notes

🥡 Storage: Allow the stew to cool slightly, then transfer it to an airtight container and refrigerate within 2 hours of cooking. Store in the refrigerator for up to 3 days.

♨️ Reheating: Reheat leftover stew in a saucepan over medium-low heat, stirring occasionally, until heated through to 165°F. Add a splash of chicken broth if the stew has thickened. For individual portions, microwave in 1-minute intervals, stirring between each, until heated through.

❄️ Freezing: Freeze cooled stew in airtight freezer-safe containers or freezer bags for up to 3 months. If making the stew specifically for freezing, slightly undercook the potatoes to help them hold their shape. Thaw overnight in the refrigerator before reheating. The potatoes may be softer after freezing.

💡 Tips: Brown the chicken in batches to develop more flavor. Add the broth slowly while stirring to prevent lumps. Keep the stew at a gentle simmer and partially cover the pot to help it thicken. Baby red or gold potatoes work best because they hold their shape. Avoid russet potatoes, which tend to break down more easily.

🍳 Alternate Methods:

Slow Cooker: Brown the chicken in olive oil, then sauté the vegetables in butter. Add the garlic and flour, cook briefly, and gradually stir in the broth. Transfer everything to a 6-quart slow cooker. Add the potatoes, Worcestershire sauce, and dried herbs. Cook on LOW for 5-6 hours or HIGH for 3-4 hours, until the potatoes are tender and the chicken reaches 165°F. Stir in the parsley before serving. The broth may be thinner than the stovetop version. If needed, thicken with a cornstarch slurry during the last 20-30 minutes on HIGH.

♻️ Leftovers: Leftover chicken stew makes an easy lunch the next day. Serve it with biscuits, crusty bread, or over mashed potatoes for an extra-hearty meal. You can also use the thickened stew as a filling for individual pot pies, reheating the filling before baking until the pastry is golden and the center is hot.

📝 Notes: Baby gold potatoes or chopped Yukon gold potatoes can replace the baby red potatoes. For extra vegetables, add 1 cup of frozen peas or green beans during the last 5 minutes of simmering. Boneless, skinless chicken breasts can replace the thighs, but avoid overcooking them. For a thicker stew, simmer uncovered for a few additional minutes.

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