Chicken Stew Recipe

There’s something about a warm bowl of chicken stew that just feels like home, isn’t there? It’s the kind of meal that fills your kitchen with delicious, cozy aromas and keeps everyone coming back for seconds. This chicken stew recipe has become one of my go-tos whenever I need a little comfort food. It’s packed with tender chicken thighs, colorful vegetables, and baby potatoes, all simmered together in a flavorful broth that thickens just enough to feel rich without being heavy. Plus, it’s an easy one-pot meal that tastes even better as leftovers. So grab your favorite bowl, because this one’s sure to become a regular in your meal rotation.

this RECIPE

My cozy connection to chicken stew

I can still remember the first time I made this chicken stew on a chilly autumn evening. The leaves had just started turning, and there was a crispness in the air that made me crave something hearty and warming. I didn’t have a set recipe—I just started tossing what I had into the pot, figuring I’d let the ingredients guide me. The smell of garlic, rosemary, and thyme filled the kitchen, and before I knew it, my little makeshift stew had transformed into something magical. My family dug in with enthusiasm, and from that night on, it’s been one of our cool-weather staples. Every time I make it, it brings back that cozy feeling of huddling around the table with something warm and delicious in front of us.

How chicken stew evolved over time

Chicken stew is a dish that has been enjoyed in countless cultures for centuries. From French-style “poulet à la cocotte” to the African peanut chicken stews, the basic idea of simmering chicken with vegetables and seasonings has taken on many variations. What makes this dish so timeless is its flexibility—you can add whatever vegetables you have on hand, tweak the herbs to suit your taste, or even swap out the broth for something with more or less depth. In some older versions of chicken stew, you’d find the use of a whole chicken simmered for hours. These days, we’ve streamlined the process using boneless, skinless chicken thighs for ease, but the rich, comforting flavors remain the same.

Let’s talk ingredients: the key to flavor

The ingredients in this chicken stew are simple, but each one plays a crucial role in building layers of flavor.

• Chicken thighs: I love using boneless, skinless chicken thighs for their tenderness and richer flavor. You could use chicken breasts if that’s what you have, but thighs hold up better in the long simmering process and stay juicy.
• Baby potatoes: These add a creamy texture to the stew and help make it more filling. If you can’t find baby potatoes, regular russets or Yukon golds work just fine—just cut them into small chunks.
• Carrots, onions, and celery: This trio is the foundation of many stews and soups for a reason. They add a natural sweetness and heartiness to the dish. Feel free to experiment with other vegetables, like parsnips or bell peppers, depending on what’s in season.
• Garlic and herbs: Garlic, dried thyme, rosemary, sage, and parsley bring a beautiful earthy depth to the stew. If you’re out of one of the dried herbs, Italian seasoning works as a great all-in-one alternative.
• Flour: This helps to thicken the broth, turning it into more of a rich, velvety gravy. You can use a gluten-free flour blend if you want to make the stew gluten-free.
• Chicken and vegetable broth: I like using a mix of both for extra depth, but you could use just one or the other if that’s what you have on hand. Homemade broth will always elevate the flavor, but store-bought works perfectly fine, too.

Kitchen gear: what you need to make it happen

One of the best things about this recipe is that it doesn’t require any fancy kitchen gadgets. All you really need is a large pot or Dutch oven, which will help retain the heat and evenly cook the stew. If you don’t have a Dutch oven, a deep, heavy-bottomed pot will work just as well. A sturdy wooden spoon is helpful for scraping up all those browned bits from the bottom of the pot (trust me, those bits add so much flavor!). Other than that, just your everyday kitchen knife and a cutting board will get the job done.

Step-by-step: making this delicious chicken stew

1. Prep your ingredients: First, take a few minutes to dice the onion, slice the celery and carrots, and mince the garlic. Halve the baby potatoes (I always find it a bit meditative slicing up veggies). Cutting everything beforehand makes the cooking process smoother, especially since things move quickly once you start.
2. Coat and brown the chicken: Cut your chicken thighs into bite-sized pieces, then toss them in a couple of tablespoons of flour. This helps them get a nice golden-brown crust when you brown them in the pot. Heat the butter and olive oil together until they’re sizzling, then add the chicken in batches if necessary (you want to avoid overcrowding the pot). Brown the chicken on all sides but don’t worry about cooking it through just yet—that’ll happen later when it simmers with the broth.
3. Sauté the vegetables: Once the chicken is browned and removed from the pot, throw in your onions, celery, garlic, and carrots. Sauté until the onions soften and start to pick up the chicken’s browned bits from the bottom of the pot. Those caramelized bits are flavor gold!
4. Add flour and broth: Sprinkle the remaining flour over the softened veggies and stir. After a couple of minutes, the flour will coat the veggies and begin to stick to the pot, which is your cue to pour in the chicken and vegetable broth. Stir to dissolve the flour and any bits stuck to the pot, creating a thickened broth.
5. Add the rest: Return the browned chicken to the pot, along with the halved potatoes and your dried herbs. I love the way the rosemary and thyme make the kitchen smell so inviting. Bring everything to a boil, then lower the heat to a gentle simmer. Now, just let it bubble away for about 30 minutes, stirring occasionally, until the potatoes are tender, and the stew has thickened.
6. Final touches: Once your stew is done, give it a taste to see if it needs any salt (it’ll depend on how salty your broth was). For a little pop of color and freshness, sprinkle some chopped fresh parsley over the top before serving.

Variations I’ve tried (and loved!)

One of the things I adore about this chicken stew recipe is how easy it is to tweak based on what I have in my fridge or pantry. Here are a few variations I’ve experimented with:

• Gluten-free option: Swap the all-purpose flour for a gluten-free flour blend, or even cornstarch, to thicken the broth.
• Vegan twist: You could easily make this stew vegetarian by replacing the chicken with chickpeas or white beans, and using only vegetable broth. You might want to add some smoked paprika or nutritional yeast for an extra flavor boost.
• Spicy kick: If you’re like me and enjoy a bit of heat, try adding a pinch of red pepper flakes or a chopped chili pepper when you sauté the veggies.
• Seasonal veggies: I’ve made this stew with sweet potatoes and parsnips in place of regular potatoes and carrots, especially when they’re in season. The sweetness of these root vegetables adds a lovely balance to the savory chicken.
• Herb switch-up: I’ve swapped the rosemary and thyme for fresh dill and tarragon before, and it gave the stew a fresh, almost spring-like flavor.

How to serve it up in style

This chicken stew is hearty enough to stand on its own, but if you want to round out the meal, try serving it with a side of crusty bread. The bread is perfect for soaking up all that delicious, rich broth. For a pop of color, you could garnish each bowl with a little fresh parsley or even a squeeze of lemon to brighten the flavors. If you’re hosting, consider serving the stew family-style in the pot with a big ladle, so everyone can help themselves. It’s rustic, cozy, and inviting.

drink pairings

For a comforting meal like this, I like to keep the drink pairings simple and refreshing. A tall glass of sparkling water with a slice of lemon is always a nice, light option. You could also brew a pot of chamomile or mint tea—there’s something soothing about sipping on a warm drink alongside a bowl of stew. If you’re in the mood for something a little sweeter, apple cider (whether hot or cold) pairs beautifully with the herbs in the stew. The subtle sweetness of the cider complements the savory flavors without overpowering them.

Storage and reheating tips

This chicken stew makes fantastic leftovers, and it actually tastes even better the next day once the flavors have had time to meld. To store it, let the stew cool completely, then transfer it to an airtight container. It will keep in the fridge for up to 4 days. When you’re ready to reheat it, just warm it up on the stovetop over medium heat, stirring occasionally. If the stew has thickened too much, you can add a splash of water or broth to loosen it up. If you’ve made a large batch, you can freeze the stew for up to 3 months. Just be sure to let it thaw in the fridge overnight before reheating.

Adjusting for different serving sizes

This recipe serves about four to six people, but it’s easy to scale up or down depending on your needs. If you’re cooking for a smaller crowd, you can halve the ingredients and keep the cooking times about the same. For a larger batch, just make sure you have a big enough pot to hold all the ingredients! One thing I’ve noticed when scaling up is that you might need to add a bit more broth to maintain the right consistency, especially if the stew thickens up too much while cooking.

Common issues and how to fix them

• Broth too thin? No worries—just let the stew simmer for a bit longer with the lid off, and it’ll thicken up. You can also stir in a little cornstarch slurry (a tablespoon of cornstarch mixed with cold water) to help it along.
• Potatoes still firm after 30 minutes? Make sure your stew is at a steady simmer. If your heat is too low, it can take longer for the potatoes to soften.
• Too salty? If you accidentally added too much salt, throw in a peeled potato and let it cook for a while. It’ll absorb some of the excess salt.

Go ahead, give it a try!

This chicken stew is one of those recipes that’s endlessly adaptable and perfect for cozy nights in. I love how it brings out the best in simple ingredients, turning them into something warm and hearty. I hope you’ll give it a try and make it your own with a few of your personal twists. There’s something so satisfying about sitting down to a big bowl of homemade stew—it’s comfort in every bite. Enjoy!

Frequently Asked Questions:

1. Can I use chicken breasts instead of thighs?
   Yes, but keep in mind that chicken breasts can dry out more easily. I recommend checking for doneness a little earlier if you go this route.
2. Can I make this stew in a slow cooker?
   Definitely! Just brown the chicken and sauté the veggies on the stovetop first, then transfer everything to the slow cooker. Cook on low for about 6-7 hours or high for 3-4 hours.
3. Can I freeze this stew?
   Yes! It freezes beautifully. Just make sure to let it cool completely before transferring it to a freezer-safe container. It will keep for up to 3 months.
4. What’s the best way to thicken the stew if it’s too runny?
   Let it simmer uncovered for a bit longer, or stir in a cornstarch slurry (1 tablespoon cornstarch mixed with 1 tablespoon cold water) and simmer until it thickens.
5. How long will leftovers keep in the fridge?
   This stew will last about 4 days in the fridge. It tastes even better the next day, so don’t hesitate to save those leftovers!

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