One Pot Chicken Stew
User Reviews
5
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Prep Time
20 mins
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Cook Time
1 hr 10 mins
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Total Time
1 hr 30 mins
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Servings
8 servings
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Course
Main Course, Soup
One Pot Chicken Stew
Description
The recipe begins by seasoning boneless, skinless chicken thighs, which are browned in olive oil to develop caramelized edges and depth of flavor. Diced onion, carrots, and celery are sautéed until tender, then garlic is added for fragrance. The stew is thickened with flour and tomato paste to create body in the sauce.
White wine is incorporated to deglaze and add acidity, followed by chicken stock, fresh thyme, and bay leaves. The chicken returns to the pot to simmer until very tender. Red potatoes are added last, cooking until just soft and the stew has thickened to a rich consistency. Fresh parsley is stirred in at the end to brighten the flavor.
This hearty stew is ideal as a complete meal. The balanced combination of vegetables, tender chicken, and thickened broth makes it satisfying, especially when served in colder weather. The method keeps everything in one pot, simplifying cleanup and enhancing flavor melding.
For freezing, cool the stew completely and portion into freezer-safe bags. Thaw overnight in the refrigerator and reheat gently over low heat, stirring occasionally to maintain texture and flavor integrity.
Ingredients
- 2 pounds chicken thighs cut into 1-inch chunks, boneless, skinless
- salt to taste, Kosher salt and freshly ground
- black pepper to taste, Kosher salt and freshly ground
- 2 tablespoons olive oil
- 1 onion diced, medium sweet
- 3 carrot peeled and diced
- 2 ribs celery diced
- 3 cloves garlic minced
- 3 tablespoons all-purpose flour
- 1 tablespoon tomato paste
- ½ cup white wine dry
- 2 ½ cups chicken stock
- 4 prigs thyme fresh
- 2 bay leaf
- 1 pound potato cut into 3/4-inch chunks, red
- 2 tablespoons parsley chopped fresh leaves
Instructions
- Season chicken with 1 teaspoon salt and 1/2 teaspoon pepper.
- 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.
- Add onion, carrots and celery. Cook, stirring occasionally, until tender, about 3-4 minutes.
- Stir in garlic until fragrant, about 1 minute.
- Whisk in flour and tomato paste until lightly browned, about 1 minute.
- Stir in wine, scraping any browned bits from the bottom of the pot.
- 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.
- 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.*
- Serve immediately.
Notes
- Allow the stew to cool completely before freezing in individual portions for easy meal prep.
- Thaw frozen stew overnight in the refrigerator and reheat gently on low heat, stirring occasionally to prevent burning.
- Simmer the stew until the chicken is tender and potatoes are just cooked through for best texture.
User Reviews
Overall Rating
5
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