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One Pot Chicken Stew
5 from 81 votes

One Pot Chicken Stew

This One Pot Chicken Stew features browned chicken thighs simmered with aromatic vegetables, herbs, and potatoes in a thickened broth enriched with tomato paste and white wine. The stew develops a comforting texture with tender chicken and soft vegetables in a flavorful stock-based sauce. It’s designed as a hearty, filling dish that cooks conveniently in a single pot.

Prep Time
20 mins
Cook Time
1 hr 10 mins
Total Time
1 hr 30 mins
Servings: 8 servings
Course: Main Course, Soup

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

    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

  • 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.