Easy Homemade Chicken Stew
A wholesome, one-pot chicken stew with tender chicken thighs, potatoes, sweet potatoes, and fresh vegetables in a savory herb-infused broth. Creamy, comforting, and easy to prepare, it’s perfect for a hearty family meal or meal prep.
Equipment
- 1 large pot or Dutch oven
- 1 Cutting board
- 1 Chef’s knife
- 1 Measuring cup
- 1 tablespoon & teaspoon measuring spoons
- 1 wooden spoon
- 1 mason jar (for thickening, optional)
Ingredients
- 1½ pounds boneless skinless chicken thighs, diced into 1-inch pieces
- 2 tablespoons olive oil
- 2 carrots peeled and diced
- 1 small onion chopped
- 2 celery ribs diced
- 5 tablespoons all-purpose flour divided
- ½ teaspoon dried rosemary
- ½ teaspoon dried thyme
- ¼ teaspoon ground sage
- Salt and black pepper to taste
- 1½ cups potatoes peeled and diced
- 1½ cups sweet potatoes peeled and diced
- ½ red bell pepper finely diced
- ¼ cup white wine
- 4 cups chicken broth or stock
- 1 cup green beans cut into 1-inch pieces, or thawed frozen peas
- ½ cup heavy cream
Instructions
- Prepare the Chicken Thighs: Start by patting the chicken thighs dry with paper towels, then dice them into roughly 1-inch pieces. Drying the chicken helps it brown properly, adding depth of flavor to the stew. Keep the pieces evenly sized so they cook uniformly. Set aside while you prep the vegetables.
- Heat the Olive Oil: Place a large pot or Dutch oven over medium-high heat. Add 1 tablespoon of olive oil and allow it to warm until it shimmers. Properly heated oil ensures the chicken sears beautifully without sticking.
- Brown the Chicken: Add the diced chicken to the hot oil in a single layer. Let it sear without moving for about 2–3 minutes on one side until it develops a golden-brown crust. Stir and cook for an additional 2 minutes, just until the chicken is lightly cooked through but not fully done. Remove the chicken from the pot and transfer it to a plate, leaving behind any flavorful browned bits in the pot.
- Sauté the Aromatics: Reduce the heat to medium. Add the remaining tablespoon of olive oil to the pot.Toss in the chopped onion, diced carrots, and diced celery. Stir frequently and cook for 3–5 minutes, or until the onion becomes translucent and the vegetables begin to soften. This step builds a fragrant base for the stew.
- Create the Flavor Base: Sprinkle 3 tablespoons of flour over the vegetables, stirring constantly to coat them evenly. Add the dried rosemary, dried thyme, ground sage, and a pinch of salt and black pepper. Continue cooking for 2–3 minutes, allowing the flour to toast slightly. This step thickens the stew and enhances the herbal flavors.
- Add Potatoes and Sweet Potatoes: Stir in the diced potatoes and sweet potatoes, making sure each piece is coated with the herb-flour mixture. This ensures the root vegetables absorb the flavors from the aromatics and spices.
- Deglaze with White Wine: Pour in the white wine, using a wooden spoon to scrape up any browned bits from the bottom of the pot. These bits carry concentrated flavor that enriches the stew. Let the wine simmer for 1–2 minutes so the alcohol cooks off.
- Return Chicken and Add Broth: Carefully return the partially cooked chicken to the pot. Pour in 4 cups of chicken broth or stock, ensuring all ingredients are submerged. Stir gently to combine everything evenly.
- Simmer the Stew: Bring the mixture to a gentle boil over medium-high heat. Once boiling, reduce the heat to low and cover the pot with a lid. Let the stew simmer for 30 minutes, allowing the chicken to finish cooking and the vegetables to soften.Check occasionally to ensure it’s not sticking to the bottom.
- Add Green Vegetables and Cream: After 30 minutes, remove the lid and add the green beans (or thawed peas) and ½ cup heavy cream. Stir gently to distribute the cream and vegetables throughout the stew.
- Adjust Thickness (Optional): If you prefer a thicker stew, combine the remaining 2 tablespoons of flour with 1 cup of water or broth in a mason jar. Shake vigorously to dissolve lumps. Gradually add this mixture to the simmering stew, stirring continuously, until your desired consistency is reached.
- Final Simmer and Taste: Simmer the stew uncovered for an additional 10 minutes, allowing flavors to meld and the sauce to thicken slightly. Taste and adjust seasoning with additional salt and pepper as needed.
- Serve and Enjoy: Ladle the stew into bowls, ensuring each serving has a balance of chicken, vegetables, and creamy broth. Garnish with fresh herbs if desired. This stew is best enjoyed hot and pairs wonderfully with crusty bread or a simple side salad.
Notes
- Boneless, skinless chicken thighs work best for tender, juicy results; chicken breasts can be used but may dry out.
- Browning the chicken adds depth and richness to the stew, don’t skip this step.
- You can use a combination of potatoes and sweet potatoes for a balance of texture and sweetness.
- Frozen peas or green beans can be used in place of fresh vegetables.
- For a thicker stew, use a flour slurry, cornstarch, or reduce the broth slightly.
- White wine is optional; you can substitute additional chicken broth for a non-alcoholic version.
- Adjust seasoning at the end to taste, especially after adding cream.
- This stew can easily be doubled for meal prep or freezing.
