Easy Chicken Stew
User Reviews
4.7
21 reviews
Excellent
Easy Chicken Stew
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🥕🥔😍 You don’t need to wait all day for this one-pot comfort food chicken stew recipe that’s ready in 1 hour! It’s chock full of juicy chicken, buttery potatoes, tender carrots, celery, green beans, and seasoned to perfection with a variety of herbs and spices! EASY and great for busy weeknights, lazy weekends, chilly weather, or when you’re craving hearty COMFORT food!
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Ingredients
- 5 tablespoons all-purpose flour divided
- 1 teaspoon salt plus more later for seasoning the stew
- ½ teaspoon freshly ground black pepper plus more later for seasoning the stew
- 2 tablespoons olive oil
- 2 pounds boneless skinless chicken thighs cut into 1-inch cubes (chicken breasts may be substituted)
- 4 tablespoons unsalted butter
- 1 medium to large yellow onion diced small
- 3 ribs celery trimmed and diced small
- 3 large carrots peeled and sliced into 1/2-inch thick rounds
- 3 to 5 cloves garlic finely minced
- 1 sprig fresh thyme or 1/2 teaspoon dried thyme
- 1 sprig fresh rosemary OR 1/2 teaspoon dried rosemary
- 1 fresh sage leaf OR 1/2 teaspoon dried sage
- ½ to 1 teaspoon cumin
- 1/2to 1 teaspoon paprika
- 4 cups reduced sodium chicken broth
- ¼ cup dry white wine such as chardonnay, pinot grigio, sauvignon blanc, optional but recommended
- 1 ½ pounds baby red potatoes or Yukon gold potatoes cut into bite-sized pieces (not too big or they won't cook through, not too small or they'll disintegrate; peeling optional)
- 1 heaping cup fresh green beans trimmed and cut into 1-inch pieces
- ½ cup heavy cream at room temperature; optional or as desired
- fresh parsley finely minced; optional but recommended for garnishing
Instructions
- In a large, shallow bowl, add 2 tablespoons flour, 1 teaspoon salt, 1/2 teaspoon pepper, add the chicken, and toss to evenly coat and dredge it.
- To a large Dutch oven or large soup or stock pot, add the oiive oil, chicken, and saute over medium-high heat for about 3-4 minutes to brown the chicken; stir and flip intermittently to brown it evenly. Remove the chicken and set it aside on a plate or bowl. Tips - The chicken doesn't have to be completely cooked through (although it will be somewhat close) because it goes back into the pot and simmers for 30 minutes later. Make sure not to crowd it and saute in batches if you need to based on the size of your pot.
- Add the butter, onions, carrots, celery, garlic, and saute for 3 minutes; stir and toss nearly constantly with a wooden spoon to ensure even cooking and so the garlic doesn't burn.
- Using your wooden spoon, spread the vegetables out to the perimeter of the Dutch oven, creating a well in the center.
- Add the remaining 3 tablespoons flour into the center well, and push any butter into the flour, and cook for 1 minutes. Tip - this isn't an exact science, don't overthink it too much. The purpose of the additional flour is to help the stew thicken later on. You simply need to cook it at this point so that later on you don't have any raw flour flavor.
- Add the herbs, spices, stir to combine, and saute for 1 minute.
- Add the chicken broth, optional wine, potatoes, add the chicken back in, turn the heat to medium, and simmer uncovered for about 20 to 23 minutes, or until the potatoes are tender and the broth level has reduced and thickened a bit. Tips - I recommend the wine for depth of flavor; the alcohol burns off during the cooking and simmering, but you can simply omit if desired. There's no need to 'replace' it with anything else other than a splash more broth if you'd like. Regarding the potatoes, as mentioned in the ingredients, make sure to slice them into bite-sized pieces, about 3/4-inch cubes is ideal. They're going to be the thing that is "holding up" the cooking process because you can't move on until they're tender.
- Add the fresh green beans. Tip - I strongly recommend fresh. Frozen may be okay but I think canned will just turn super mushy and not be appetizing.
- If desired, you can slowly add the heavy cream. Tips - Half-and-half may be substituted but do not use milk. Whisk continually the whole time as you're adding it. Make sure it's at room temperature so it's less likely to curdle when it hits the hot pot of stew.
- Simmer for about 5 to 7 minutes, or until the green beans are as tender as desired, noting they will continue to soften even off the heat due to the warm stew broth continuing to cook them.
- Make sure the broth level is where you like it. See Notes for more info.*
- If you used fresh herbs, remove the sprigs of thyme, rosemary, and sage leaf.
- Taste the stew and check for salt balance, pepper, etc. Tips - You're going to need to add salt now. How much will depend on the broth you used and your general preference for saltiness. I add about 2 to 3 teaspoons at this point but it's up to you. Add slowly and keep going until you get it to where you like it. If the stew tastes at all flat or boring, it likely means it needs more salt. You have literally 10 pounds of food between the chicken and vegetables and it needs salt so don't be shy about adding it. Pepper too!
- Optionally garnish with fresh parsley (if you don't have fresh, I personally wouldn't even add dried parsley but it's up to you) or other optional fresh herbs, ladle into bowls and serve with crusty bread, dinner rolls, or a salad (See Blog Post for homemade dinner rolls and easy salad recipes), and serve immediately. Stew will keep airight in the fridge for up to 5 days or in the freezer for up to 4 months. Reheat gently in the microwave. I recommend individually-sized containers for ease with serving leftovers later.
Notes
- *Broth Level - Everyone has a different idea for just how brothy, or not, stew should be.
- For thinner stews with more broth, you may want to add an extra half cup or more of broth at the end based on how it looks.
- For thicker stews with less broth, you may wish to start with 3 to 3 1/2 cups broth at the beginning. And/or use an extra 1/2 pound of potatoes. Not only will they naturally thicken the stew as they disintegrate into it, you'll have more potaotes making it seem like they're less broth.
Nutrition Information
Show Details
Serving
1serving
Calories
479kcal
(24%)
Carbohydrates
33g
(11%)
Protein
38g
(76%)
Fat
22g
(34%)
Saturated Fat
10g
(50%)
Polyunsaturated Fat
12g
Cholesterol
171mg
(57%)
Sodium
770mg
(32%)
Fiber
4g
(16%)
Sugar
5g
(10%)
Nutrition Facts
Serving: 10servings
Amount Per Serving
Calories 479 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 479kcal | 24% |
| Carbohydrates | 33g | 11% |
| Protein | 38g | 76% |
| Fat | 22g | 34% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 12g | 71% |
| Cholesterol | 171mg | 57% |
| Sodium | 770mg | 32% |
| Fiber | 4g | 16% |
| Sugar | 5g | 10% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.7
21 reviews
Excellent
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