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Creamy Chicken Stew

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A comforting chicken stew with roasted chicken thighs, vegetables, and a rich creamy broth, perfect for chilly days.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 450
Ingredients Method Nutrition Notes

Ingredients
  

Chicken and Vegetables
  • 6 pieces bone-in, skin-on chicken thighs Or boneless thighs; skin adds flavor.
  • 1 large onion, diced
  • 2–3 stalks celery, sliced
  • 3 medium carrots, sliced on the bias
  • 3–4 medium potatoes, cubed Yukon Golds or red potatoes hold shape.
  • 1 cup trimmed green beans, cut into 1-inch pieces
  • 1 cup frozen peas
Broth and Seasoning
  • 4 cups low-sodium chicken stock Use less salt if broth is salted.
  • 1 cup heavy cream or whole milk Use a slurry for milk if preferred.
  • 2 tablespoons butter
  • 2 tablespoons olive oil Or all oil.
  • 1 tablespoon all-purpose flour Optional, for thickening.
  • 1–2 teaspoons kosher salt
  • ½–1 teaspoon black pepper
  • 1 teaspoon dried thyme
  • 1 leaf bay leaf
  • 1 splash white wine Optional, for deglazing.

Method
 

Preparation
  1. Pat the chicken thighs dry and season both sides with salt and pepper.
  2. Heat oil and 1 tablespoon butter in a large Dutch oven over medium-high heat.
  3. Brown chicken, skin-side down first, about 4–5 minutes per side. Transfer to a plate.
  4. Reduce heat to medium. Add remaining butter. Sauté onion, celery, and carrots until softened, 5–7 minutes.
  5. Stir in 1 tablespoon flour and cook 1 minute to remove raw flour taste. Deglaze with a splash of white wine or a few tablespoons of stock if desired.
Cooking
  1. Add potatoes, thyme, bay leaf, and stock.
  2. Return chicken to the pot, skin-side up. Bring to a simmer, cover, and cook 20–25 minutes, until potatoes and chicken are tender.
  3. Add green beans and cook 5 minutes more.
  4. Stir in frozen peas and heavy cream; simmer gently 2–3 minutes to heat through. Adjust salt and pepper.
  5. Remove bay leaf and finish with a squeeze of lemon or chopped parsley for brightness, and serve hot.

Nutrition

Serving: 1gCalories: 450kcalCarbohydrates: 32gProtein: 30gFat: 24gSaturated Fat: 12gSodium: 800mgFiber: 4gSugar: 4g

Notes

Best served over buttered egg noodles or with crusty bread. Refrigerate for 3–4 days or freeze for up to 3 months.
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