Chicken Stew

There’s something incredibly comforting about a bowl of Chicken Stew simmering on the stove. It’s the kind of dish that warms your home and brings everyone to the table, drawn in by the rich aromas of tender chicken and vegetables. I still remember the first time I made it for my family; the joy on their faces as they dug in was unforgettable. Every spoonful is a hug in a bowl, with the perfect blend of flavors coming together to create a satisfying meal. When the weather turns chilly, I find myself craving this hearty stew more than ever. It’s not just a recipe; it’s a tradition that brings warmth and togetherness.

Let me share why I absolutely adore this Chicken Stew. First off, it’s a fantastic way to use up vegetables from your fridge. Carrots, celery, and even the last potato can find a purpose here, making it not only delicious but also resourceful. Secondly, the incorporation of chicken into a creamy broth creates a flavor that’s both comforting and familiar, yet always exciting. Plus, the chance to throw in a sprinkle of Parmesan at the end elevates the dish to another level of satisfaction. Each step in the cooking process builds anticipation, as the smell wafts through the air and fills the room with warmth.

Ingredient List for Chicken Stew

Each ingredient in this Chicken Stew plays a crucial role in crafting a symphony of flavors. The combination of chicken, fresh vegetables, and creamy elements creates a balance that is both hearty and nourishing. Let’s dive into the essential players that make this stew unforgettable.

• 1 ½ pounds boneless, skinless chicken thighs or breast – Cut into bite-sized pieces, the main protein that gives the stew its heartiness.
• 1 tablespoon extra-virgin olive oil – Used for sautéing, it adds a rich flavor to the stew.
• 1 ½ teaspoons kosher salt – Essential for seasoning the dish perfectly.
• ¼ teaspoon ground black pepper – Adds a touch of heat and depth of flavor.
• 2 tablespoons unsalted butter – For richness and to sauté vegetables.
• 6 medium carrots – These bring sweetness and texture, cut into thick slices.
• 4 medium celery stalks – Provides a subtle crunch and flavor base.
• 1 medium yellow onion – Diced, it contributes to the aromatic base of the stew.
• ⅓ cup all-purpose flour – Thicken the stew, adding the perfect creamy texture.
• 4 cloves garlic – Chopped, it delivers a punch of flavor.
• 3 to 4 cups unsalted chicken stock – The broth base, ensuring a rich flavor.
• 2 cups low-fat milk – Adds creaminess; you can adjust based on your preference.
• 1 medium Yukon gold or russet potato – Diced, it adds heartiness to the stew.
• 1 medium sweet potato – Diced, it complements the savory elements with sweetness.
• 1 red bell pepper – Diced, it adds color and flavor.
• 2 teaspoons chopped fresh thyme – Enhances the overall flavor profile.
• 1 bay leaf – Infuses the stew with a subtle earthy note.
• ¼ cup grated Parmesan cheese – A delicious finishing touch, adding depth and flavor.
• 1 tablespoon freshly squeezed lemon juice – Brightens the stew just before serving.

Instructions for Chicken Stew

Making this Chicken Stew is an enjoyable process, perfect for a cozy evening at home. Follow these steps closely for a delicious result that will impress your family and friends.

1. In a large Dutch oven or similar thick, sturdy pot, heat the olive oil over medium-high heat. Once hot, add the chicken, along with salt and pepper. Sauté until the chicken is lightly browned on all sides and fully cooked, which should take about 4 minutes. Remove the chicken to a plate and set aside.

2. Reduce the heat to medium and add the butter to the pot. Once melted, toss in the carrots, celery, and onion. Sauté these vegetables until they start to soften, about 7 minutes. You’ll know they’re ready when the onion is translucent.

3. Sprinkle the flour over the sautéed vegetables. Stir constantly for about 2 minutes. Look for the flour to turn a golden color and ensure no white bits remain, which indicates it’s cooked properly.

4. Add in the garlic and continue to cook while stirring for another 30 seconds. The aroma will be delightful and invigorating.

5. Gradually pour in 3 cups of the chicken stock and the milk, stirring constantly to prevent lumps. This step is crucial for achieving a smooth texture.

6. Now, toss in the potato, sweet potato, red bell pepper, 1 teaspoon of thyme, the bay leaf, and the remaining teaspoon of salt. Bring the mixture to a gentle simmer.

7. Let the stew simmer gently for about 15 minutes. Keep an eye on it, adjusting the heat to ensure it simmers without boiling rapidly. Give it an occasional stir to prevent sticking.

8. After 15 minutes, stir in the browned chicken. Continue to simmer until the vegetables are tender and the stew thickens slightly, around another 15 minutes. If it gets too thick, feel free to add more chicken stock to reach your desired consistency.

9. Just before serving, stir in the lemon juice, Parmesan, and the remaining teaspoon of thyme. Remember to remove and discard the bay leaf. Taste, then adjust seasoning as needed.

10. Serve hot, garnished with a sprinkle of Parmesan and a dash of black pepper. Enjoy the warm embrace of this Chicken Stew!

Recipe Variations about Chicken Stew

This Chicken Stew is incredibly versatile, allowing for many variations based on your preferences and what’s available in your kitchen. Here are some ideas to inspire you:

• Vegetable Additions: Feel free to add other vegetables like peas, corn, or even mushrooms for extra flavor and nutrition.
• Spice it up: For a kick, consider adding a pinch of red pepper flakes or some diced jalapeños.
• Different Proteins: While chicken is traditional, you can also use turkey or even shredded rotisserie chicken for a quicker option.
• Herb Variations: Experiment with different herbs like rosemary or parsley to create unique flavor profiles.
• Thickening Alternatives: For those avoiding flour, try using cornstarch or arrowroot powder as a gluten-free option to thicken the stew.
• Serving Style: Instead of serving in bowls, consider scooping the stew over rice or mashed potatoes for a heartier meal.
• Make it a casserole: Transfer the finished stew into a baking dish, top with biscuits, and bake for a delicious twist.

Best Served With

Chicken Stew is perfect for a cozy dinner, and it pairs beautifully with a variety of sides and beverages. Here’s how to elevate your meal:

• Crusty Bread: A warm loaf of crusty bread or fresh rolls is perfect for soaking up the delicious broth.
• Salad: Pair with a light side salad to balance the richness of the stew. A simple mixed green salad works wonderfully.
• Seasonal Vegetables: Roasted or steamed seasonal vegetables complement the stew nicely and add a vibrant touch.
• A Glass of Iced Tea: Enjoy a refreshing glass of iced tea or lemonade alongside for a chilled contrast.
• Family Gatherings: This dish is great for family gatherings, providing warmth and comfort on cold winter nights.
• Make it a Meal Prep: Consider making a large batch for meal prep; it keeps well and tastes even better the next day.
• Holiday Comfort: It’s also a fantastic option for holiday gatherings, as it brings everyone together with its heartwarming flavors.

FAQ

Conclusion

This Chicken Stew is not just a recipe; it’s an experience that brings warmth and togetherness to your table. The blend of flavors creates a dish that’s perfect for cold nights and family gatherings. I encourage you to try making it yourself; the love and comfort it brings to your home are truly special. You’ll find that every bite tells a story, one that you’ll want to share with loved ones.

Chicken Stew

The ultimate comfort food, this Chicken Stew is a hearty blend of tender chicken, seasonal vegetables, and creamy broth. Perfect for warming up on chilly nights, it’s an easy weeknight dinner that the whole family will love. Try it tonight for a cozy meal!

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr 10 minutes mins

Course Dinner

Cuisine American

Servings 4 servings

Calories 420 kcal

Equipment

• Oven
• Peeler
• Large Pot
• Saucepan
• Grater
• Chef's Knife
• Cutting Board
• Wooden Spoon

Ingredients

  

• 1 ½ pounds boneless, skinless chicken thighs or breast cut into bite-sized pieces
• 1 tablespoon extra-virgin olive oil
• 1 ½ teaspoons kosher salt plus additional to taste, divided
• ¼ teaspoon ground black pepper plus additional to taste
• 2 tablespoons unsalted butter
• 6 medium carrots peeled and cut into 1/2-inch thick diagonal slices (halve the slices if your carrots are very large)
• 4 medium celery stalks cut diagonally into 1/4-inch-thick slices
• 1 medium yellow onion diced
• ⅓ cup all-purpose flour
• 4 cloves garlic roughly chopped
• 3 to 4 cups unsalted chicken stock if using salted, reduce the amount of salt in the recipe
• 2 cups low-fat milk plus additional as needed (I used 1%)
• 1 medium Yukon gold or russet potato peeled and 1/2-inch diced
• 1 medium sweet potato peeled and 1/2-inch diced
• 1 medium red bell pepper cored and 1/2-inch diced
• 2 teaspoons chopped fresh thyme divided
• 1 bay leaf bay leaf
• ¼ cup grated Parmesan cheese plus additional for serving
• 1 tablespoon freshly squeezed lemon juice

Instructions

 

• In a large Dutch oven or similar thick, sturdy pot, heat the olive oil over medium-high heat. Once hot, add the chicken, along with salt and pepper. Sauté until the chicken is lightly browned on all sides and fully cooked, which should take about 4 minutes. Remove the chicken to a plate and set aside.
• Reduce the heat to medium and add the butter to the pot. Once melted, toss in the carrots, celery, and onion. Sauté these vegetables until they start to soften, about 7 minutes. You’ll know they’re ready when the onion is translucent.
• Sprinkle the flour over the sautéed vegetables. Stir constantly for about 2 minutes. Look for the flour to turn a golden color and ensure no white bits remain, which indicates it’s cooked properly.
• Add in the garlic and continue to cook while stirring for another 30 seconds. The aroma will be delightful and invigorating.
• Gradually pour in 3 cups of the chicken stock and the milk, stirring constantly to prevent lumps. This step is crucial for achieving a smooth texture.
• Now, toss in the potato, sweet potato, red bell pepper, 1 teaspoon of thyme, the bay leaf, and the remaining teaspoon of salt. Bring the mixture to a gentle simmer.
• Let the stew simmer gently for about 15 minutes. Keep an eye on it, adjusting the heat to ensure it simmers without boiling rapidly. Give it an occasional stir to prevent sticking.
• After 15 minutes, stir in the browned chicken. Continue to simmer until the vegetables are tender and the stew thickens slightly, around another 15 minutes. If it gets too thick, feel free to add more chicken stock to reach your desired consistency.
• Just before serving, stir in the lemon juice, Parmesan, and the remaining teaspoon of thyme. Remember to remove and discard the bay leaf. Taste, then adjust seasoning as needed.
• Serve hot, garnished with a sprinkle of Parmesan and a dash of black pepper. Enjoy the warm embrace of this Chicken Stew!

Notes

• To Store: Refrigerate stew in an airtight storage container for up to 4 days.
• To Reheat: Rewarm leftovers in a Dutch oven on the stovetop over medium-low heat or in the microwave.
• To Freeze: Freeze stew in an airtight freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.

Keyword chicken dinner ideas, comfort food, easy chicken stew recipe, hearty chicken stew

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Meet Layla Reed

I’m Layla! I am happiest when I’m cooking with ingredients that are fresh from the market and in season. I love creating rustic, wholesome dishes that truly celebrate the natural flavors of the produce. I worked alongside Romina to ensure this recipe feels grounded, authentic, and absolutely delicious. I hope it brings a taste of the season to your home!