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5.0 from 81 votes

One Pot Chicken Stew

So hearty, comforting and cozy! Loaded with tender chicken, potatoes and veggies. Serve with crusty bread or biscuits.

Prep Time
20 mins
Cook Time
1 hr 20 mins
Total Time
1 hr 30 mins
Servings: 8 servings
Course: Main Course , Soup

Ingredients

  • 2 pounds boneless, skinless chicken thighs cut into 1-inch chunks
  • Kosher salt and freshly ground black pepper to taste
  • 2 tablespoons olive oil
  • 1 medium sweet onion diced
  • 3 carrots peeled and diced
  • 2 ribs celery diced
  • 3 cloves garlic minced
  • 3 tablespoons all-purpose flour
  • 1 tablespoon tomato paste
  • ½ cup dry white wine
  • 2 ½ cups chicken stock
  • 4 prigs fresh thyme
  • 2 bay leaves
  • 1 pound red potatoes cut into 3/4-inch chunks
  • 2 tablespoons chopped fresh parsley leaves

Instructions

    Cup of Yum
  1. Season chicken with 1 teaspoon salt and 1/2 teaspoon pepper.
  2. Heat olive oil in a large stockpot or Dutch oven over medium heat. Working in batches, add chicken, and cook, stirring occasionally, until evenly browned, about 6-8 minutes; set aside.
  3. Add onion, carrots and celery. Cook, stirring occasionally, until tender, about 3-4 minutes.
  4. Stir in garlic until fragrant, about 1 minute.
  5. Whisk in flour and tomato paste until lightly browned, about 1 minute.
  6. Stir in wine, scraping any browned bits from the bottom of the pot.
  7. Stir in chicken stock, thyme, bay leaves and chicken. Bring to a boil; reduce heat and simmer until chicken is very tender, about 20 minutes.
  8. Stir in potato; simmer until potatoes are just tender and stew has thickened, about 15 minutes. Remove and discard thyme sprigs and bay leaves. Stir in parsley; season with salt and pepper, to taste.*
  9. Serve immediately.

Notes

  • *TO FREEZE: Let cool completely; portion into plastic freezer bags in individual servings, squeezing out any excess air before sealing. Lay the bags flat in a single layer in the freezer (this will help them freeze quickly). To reheat, thaw overnight in the fridge, reheating over low heat, stirring occasionally, until heated through.