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Creamy Chicken Stew

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 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.

Notes

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