Easy Classic Chicken Stew Recipe
This hearty classic chicken stew is perfect for a comforting dinner, packed with tender chicken and seasonal vegetables.
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Servings:
Calories: 120kcal
Ingredients
- 1 1/2 lbs boneless skinless chicken thighs or breasts, cut into bite-size pieces
- 2 tablespoons olive oil or butter
- 1 small onion diced
- 2 carrots peeled and sliced
- 2 celery stalks chopped
- 2 cloves garlic minced
- 2 tablespoons all-purpose flour for thickening
- 4 cups chicken broth
- 1/2 lb potatoes peeled and cubed (Yukon Gold or red potatoes work best)
- 1 teaspoon salt or to taste
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1 bay leaf
- 1/2 cup frozen peas optional
- 2 tablespoons fresh parsley chopped (for garnish)
Instructions
- Sear the Chicken:
- Heat oil in a large pot over medium heat. Add the chicken and cook for 4–5 minutes until browned (it doesn’t need to be fully cooked through). Remove and set aside.
- Sauté the Vegetables:
- In the same pot, add the onion, carrots, and celery. Cook for 5–7 minutes, stirring occasionally, until softened. Add garlic and cook 1 minute more.
- Add Flour:
- Sprinkle flour over the vegetables and stir to coat. Cook for 1–2 minutes to remove the raw flour taste.
- Add Broth and Simmer:
- Slowly stir in the chicken broth, scraping up any browned bits. Add potatoes, thyme, rosemary, bay leaf, salt, and pepper. Bring to a boil.
- Simmer and Finish:
- Return the chicken to the pot. Reduce heat, cover, and simmer for 25–30 minutes, or until the potatoes and chicken are tender.
- Add Peas and Garnish:
- Stir in frozen peas (if using) during the last 5 minutes of cooking. Remove bay leaf, then taste and adjust seasoning. Garnish with fresh parsley and serve warm.
Notes
Feel free to add other seasonal vegetables to this stew for variation.