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!
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.