Chicken Stew
User Reviews
5
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Prep Time
15 mins
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Cook Time
40 mins
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Total Time
55 mins
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Servings
6 servings
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Calories
611 kcal
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Course
Main Course, Soup
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Cuisine
American
Chicken Stew
Description
This Chicken Stew recipe starts by browning diced chicken thighs to develop flavor and color, then sautéing onions, carrots, and celery to form the vegetable base. A portion of flour is added along with dried herbs—rosemary, thyme, and sage—and seasoning to create a lightly thickened foundation. Potatoes and sweet potatoes contribute starch and sweetness, while the addition of diced red bell pepper adds a subtle vegetal note. After deglazing with white wine, chicken broth is combined and the stew is simmered covered to tenderize ingredients and meld flavors.
Green beans or thawed peas are added near the end along with heavy cream, which enriches the stew with a velvety consistency. Additional flour mixed with water or broth can be gradually added to adjust thickness as desired during the final simmer.
The stew delivers a balance of tender chicken pieces and soft, hearty vegetables in a creamy, herb-infused liquid. It is suitable for comforting main courses and pairs well with simple breads or a side salad.
Ingredients
- 1 ½ pounds chicken thigh about 8 thighs, diced 1-inch, boneless, skinless
- 2 tablespoon olive oil
- 2 carrot diced
- 1 small onion chopped
- 2 ribs celery diced
- 5 tablespoons all-purpose flour divided
- ½ teaspoon rosemary dried
- ½ teaspoon thyme dried leaves
- ¼ teaspoon sage ground
- salt to taste
- black pepper to taste
- 1 ½ cups potato peeled if using russets or baking potatoes, diced
- 1 ½ cups sweet potatoes peeled, diced
- ½ red bell pepper finely diced
- ¼ cup white wine
- 4 cups chicken broth or chicken stock
- 1 cup green beans cut into 1-inch pieces, or frozen peas, thawed
- ½ cup heavy whipping cream
Instructions
- In a large pot or dutch oven, brown chicken in 1 tablespoon olive oil (it doesn't have to be cooked through). Remove from pot and set aside.
- Cook onion, carrot and celery in remaining olive oil for about 3 minutes or until onion is slightly softened. Stir in 3 tablespoons of flour, seasonings and salt & pepper to taste. Cook over medium heat about 2 minutes.
- Add potatoes, sweet potatoes, red pepper, white wine, browned chicken and broth. Bring to a boil, reduce heat and simmer covered for 30 minutes.
- Remove lid and stir in green beans and cream. Thicken if desired (below) and simmer an additional 10 minutes uncovered.
- To thicken: In a mason jar combine remaining 2 tablespoons flour and 1 cup water or broth. Shake very well (ensure there are no lumps) and add a little at a time to boiling stew to reach desired consistency.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 611 kcal
% Daily Value*
| Calories | 611 | 31% |
| Carbohydrates | 30g | 10% |
| Protein | 32g | 64% |
| Fat | 39g | 60% |
| Saturated Fat | 12g | 60% |
| Cholesterol | 179mg | 60% |
| Sodium | 403mg | 17% |
| Potassium | 1010mg | 21% |
| Fiber | 4g | 16% |
| Sugar | 6g | 12% |
| Vitamin A | 9020IU | 180% |
| Vitamin C | 24.8mg | 28% |
| Calcium | 77mg | 8% |
| Iron | 3.8mg | 21% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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