Name: Chicken Stew Recipe
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Ingredients: 1 yellow onion; 3 ribs celery; 4 cloves garlic; 1/2 lb. carrots; 1.75 lbs. boneless, skinless chicken thighs; 4 Tbsp all-purpose flour, divided; 2 Tbsp butter; 1 Tbsp olive oil; 1.5 lbs. baby potatoes; 1 tsp dried parsley; 1/2 tsp dried thyme; 1/2 tsp dried rosemary; 1/2 tsp dried sage; 1/4 tsp freshly cracked black pepper; 2 cups chicken broth; 2 cups vegetable broth; 1 Tbsp chopped fresh parsley (optional)

Ingredients

Scale

1 yellow onion
3 ribs celery
4 cloves garlic
1/2 lb. carrots
1.75 lbs. boneless, skinless chicken thighs
4 Tbsp all-purpose flour, divided
2 Tbsp butter
1 Tbsp olive oil
1.5 lbs. baby potatoes
1 tsp dried parsley
1/2 tsp dried thyme
1/2 tsp dried rosemary
1/2 tsp dried sage
1/4 tsp freshly cracked black pepper
2 cups chicken broth
2 cups vegetable broth
1 Tbsp chopped fresh parsley (optional)

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Instructions

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.
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.
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!
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.
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.
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.

Notes

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.

Author: Nora
Prep Time: 15 minutes
Cook Time: 40 minutes
Category: Dinner