Easy Chicken Stew
Juicy chicken braised in a rich thyme-scented gravy is comfort food in a bowl served with creamy mashed potatoes or crusty bread to mop up the sauce.
There’s nothing like a bowl of comforting soup or stew when the weather starts turning a little colder. We love a good stew or slow-braised meal during fall and winter. This hearty chicken stew recipe is exactly that. Packed with vegetables, this stew is filled with flavor and the perfect dish for chilly nights.
Ingredients and Substitutions
- Chicken thighs. I use boneless skinless chicken thighs but chicken breast or even bone-in pieces can be substituted.
- Flour. You can also thicken the stew with cornstarch.
- Salt and black pepper.
- Extra Virgin Olive oil.
- Vegetables: I used onions, carrots, celery, potatoes and garlic. Leeks or shallots can be substituted in place of the onions. Other vegetables like mushrooms, green beans and peas can also be added.
- Herbs: Bay leaf and fresh thyme. Rosemary, sage and parsley are all good in chicken stews.
- White wine. I used Sauvignon Blanc but Chardonnay, Chenin Blanc or Pinot Grigio will all work.
- Chicken broth/chicken stock.
How to make chicken stew
- Brown the chicken: Cut the chicken into bite-size pieces. Season the chicken generously with salt and black pepper. In a large pot or Dutch oven set over medium-high heat, add a splash of olive oil. Brown the chicken in batches until golden brown on both sides then remove from the pan and set aside.
- Make the stew: Add the onion, carrot and celery to the pan and sauté until golden brown and soft. Add the garlic to the veggies and cook for another 30 seconds. Add 1-2 tablespoons of flour and stir into the vegetables. Pour in the wine and deglaze the pan then add the chicken back in with the peeled and chopped potatoes and pour in the chicken stock. Add the thyme and bay leaf. Season with salt and pepper then bring to the boil. Reduce to medium-low heat and allow to simmer, partially covered, for 20 minutes until the chicken is tender and the vegetables are cooked. Taste and adjust seasoning if necessary, scatter over fresh parsley or thyme, then serve. For a creamier stew, add a quarter cup of heavy cream and allow to simmer for a few minutes then serve.
Can I make this ahead?
Chicken stew is a great make-ahead dish. Cook the stew then transfer to freezer-safe containers and freeze for up to 3 months. Leftovers can be kept in airtight containers for up to 3 days and reheated before serving.
What can I add to chicken stew?
For more flavor and texture, you can add a variety of vegetables to chicken stew. Baby potatoes, kale, spinach, butternut squash, sweet potato and mushrooms are all good additions. You can also top the stew with dumplings for the last 10 minutes if you’d prefer a more traditional chicken and dumplings recipe. Legumes or beans like chickpeas, cannellini beans or lentils can also be added. I would suggest using canned beans/legumes to cut down on cooking time.
What to serve with chicken stew
I love serving this rich, delicious stew with mashed potatoes but steamed rice or creamy polenta are also good options. Alternatively, a loaf of crusty bread or beer bread will be delicious to dip into the sauce. If you’d prefer a healthier side dish, steamed greens or sautéed broccoli will be delicious.
Stew recipes
Ingredients
- 2 lb (1kg) boneless skinless chicken thighs cubed
- 1 tsp salt
- ½ tsp pepper
For the stew
- 2 tbsp olive oil
- 1 onion finely chopped
- 2 carrots finely chopped
- 2 celery sticks finely chopped
- 4 garlic cloves crushed
- 1 bay leaf
- 4 sprigs fresh thyme
- 2 tbsp flour
- 1 cup white wine
- 2 cups chicken stock
- 2 large potatoes peeled and chopped into bite-size pieces
- salt and pepper to taste
Instructions
- Cut the chicken into bite-size pieces then season generously with salt and black pepper.
- In a large Dutch oven or pot set over medium heat, add a splash of olive oil.
- Brown the chicken in batches until golden brown on both sides then remove from the pan and set aside.
- Add the onion, carrot and celery to the pan and sauté until golden brown and soft.
- Add the garlic and cook for another 30 seconds.
- Add the flour and stir into the vegetables.
- Pour in the wine and deglaze the pan then add the chicken back in and pour in the chicken stock.
- Add the thyme, bay leaf and the potatoes. Season with salt and pepper.
- Reduce the heat and allow to simmer, partially covered, for 20 minutes until the chicken is tender and the vegetables are cooked.
- Taste and adjust seasoning if necessary, scatter over fresh parsley or thyme, then serve.