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Chicken Stew

Chicken Stew

Warm your soul with a comforting bowl of Chicken Stew, a hearty and flavorful dish perfect for chilly days or cozy evenings at home. Made with tender chicken thighs, aromatic vegetables, and a rich broth seasoned with herbs and spices, this stew is sure to become a family favorite. Serve it with crusty bread or fluffy rice for a satisfying meal that’s both comforting and delicious.

Why Make Chicken Stew

  • A comforting and nourishing meal that’s perfect for cold weather or anytime you crave a hearty dish.
  • Made with simple ingredients and easy-to-follow steps, this recipe is accessible to home cooks of all skill levels.
  • Versatile enough to customize with your favorite vegetables and herbs, making it a flexible and adaptable recipe.

Ingredients

  • 2 tablespoons olive oil
  • 1 ½ pounds boneless, skinless chicken thighs
  • 1 teaspoon salt
  • ½ teaspoon cracked pepper
  • 2 tablespoons butter
  • 1 cup chopped carrots
  • 1 cup chopped celery
  • 1 medium onion, diced
  • 5 cloves garlic, minced
  • 5 tablespoons flour
  • 6 cups chicken broth
  • 1 pound waxy potatoes, chopped into bite-sized pieces
  • 1 tablespoon tomato paste
  • 1 teaspoon oregano
  • 1 teaspoon thyme
  • ½ teaspoon basil
  • ½ teaspoon paprika
  • ¼ teaspoon dried rosemary
  • 2 bay leaves
  • 1 cup frozen peas
  • 1/2 cup heavy cream

How to Make Chicken Stew

  1. Brown the chicken: Heat 2 tablespoons of olive oil in a Dutch oven or large saucepan over medium-high heat. Season the chicken thighs with salt and pepper, then add them to the pot. Brown the chicken on each side for about 3 minutes. Remove the chicken to a cutting board and roughly chop it into bite-sized pieces.
  2. Sauté the vegetables: In the same pot, melt the butter. Add the chopped carrots, celery, and onion. Sauté until the vegetables are soft, about 5 minutes, while scraping up any browned bits from the bottom of the pot. If needed, add a splash of water to help deglaze the pot.
  3. Add the garlic and flour: Stir in the minced garlic and cook for 1 minute. Add the flour to the vegetables and continue to cook, stirring often, for 2 minutes until the flour coats all the ingredients and becomes thick.
  4. Combine the ingredients: Pour in the chicken broth, chopped potatoes, tomato paste, oregano, thyme, basil, paprika, rosemary, and bay leaves. Return the chopped chicken to the pot along with any juices from the cutting board.
  5. Simmer the stew: Cover the pot with a lid and bring the stew to a boil. Once boiling, reduce the heat to a simmer and keep the lid slightly askew. Simmer for 15 minutes or until the potatoes are soft.
  6. Add the peas and cream: Stir in the frozen peas and heavy cream. Heat through and then taste the stew, adjusting the seasoning with more salt and pepper if needed.
  7. Serve: Remove the bay leaves and serve the Chicken Stew hot, garnished with fresh herbs if desired.

Serving Suggestions

  • Serve the Chicken Stew with crusty bread, biscuits, or rice for a complete and satisfying meal.
  • Top each serving with a dollop of sour cream or a sprinkle of grated Parmesan cheese for extra flavor.

Storage Info

  • Store any leftover Chicken Stew in an airtight container in the refrigerator for up to 3 days.
  • Reheat individual portions in the microwave or on the stove until heated through before serving.

Techniques or Tips

  • For a thicker stew, you can mash some of the potatoes against the side of the pot with a spoon before serving.
  • Customize the stew by adding additional vegetables such as peas, corn, or green beans.
  • Make a double batch of the stew and freeze individual portions for convenient meals later on.

Variation

  • Substitute bone-in chicken thighs or chicken breasts for a different texture and flavor in the stew.
  • Add a splash of white wine or apple cider vinegar for a tangy twist to the stew’s broth.

FAQs about Chicken Stew

Q: Can I use chicken breasts instead of chicken thighs? A: Yes, you can use boneless, skinless chicken breasts instead of chicken thighs if preferred. Adjust the cooking time as needed to ensure the chicken is cooked through.

Q: Can I make this stew ahead of time? A: Yes, Chicken Stew can be made ahead of time and stored in the refrigerator until ready to serve. Simply reheat on the stove or in the microwave before serving.

Q: Can I freeze leftovers of this stew? A: Yes, you can freeze leftover portions of Chicken Stew for up to 3 months. Allow the stew to cool completely, then transfer it to a freezer-safe container or resealable freezer bags. Thaw overnight in the refrigerator before reheating.

 

For ingredients and comprehensive cooking instructions, please proceed to the next page or click the open button (>)—and be sure to share with your Facebook friends!

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Written by Belkys mieles

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