Cozy, Hearty, and Packed with Flavor – The Ultimate Chicken Stew!
Need a comforting, satisfying meal that’s easy to make and loaded with rich, hearty flavors? This Chicken Stew is exactly that—tender, juicy chicken, fresh vegetables, and a light yet deeply flavorful herb-infused broth, all simmered to perfection in just one pot.
This isn’t just another stew; it’s a hug in a bowl. The perfect blend of savory chicken, buttery potatoes, and aromatic herbs creates a meal that’s both wholesome and indulgent. And the best part? It’s simple, made with everyday ingredients, and comes together effortlessly in about an hour.
So, grab a spoon and get ready to cozy up—because once you try this, it’ll become a go-to favorite for weeknights, meal prep, and those moments when you just need a little extra comfort on your plate. Let’s make some magic in the kitchen!
Hearty Chicken Stew Recipe
Ingredients
- 1 yellow onion, diced
- 3 ribs celery, diced
- 4 cloves garlic, minced
- ½ lb. carrots, sliced
- 1.75 lbs. boneless, skinless chicken thighs, cut into 1-inch pieces
- 4 Tbsp all-purpose flour, divided
- 2 Tbsp butter
- 1 Tbsp olive oil
- 1.5 lbs. baby potatoes, halved
- 1 tsp dried parsley
- ½ tsp dried thyme
- ½ tsp dried rosemary
- ½ tsp dried sage
- ¼ tsp freshly cracked black pepper
- 2 cups chicken broth
- 2 cups vegetable broth
- 1 Tbsp fresh parsley, chopped (optional)
Instructions
Prep the Ingredients:
- Dice the onion and celery, mince the garlic, slice the carrots, and halve the baby potatoes.
- Cut the chicken thighs into 1-inch pieces and toss them with 2 Tbsp of flour until evenly coated.
Sear the Chicken:
- Heat the butter and olive oil in a large pot over medium heat.
- Add the floured chicken pieces and brown them on all sides, avoiding stirring too often.
- Once browned, transfer the chicken to a clean bowl and set aside. The chicken does not need to be fully cooked at this stage.
Sauté the Vegetables:
- Add the onion, celery, garlic, and carrots to the pot. Sauté until the onions soften, scraping up any browned bits from the bottom of the pot.
- Stir in the remaining 2 Tbsp flour and cook for another 2 minutes, allowing it to coat the vegetables and form a slight crust at the bottom.
Simmer the Stew:
- Return the browned chicken to the pot, along with the potatoes, parsley, thyme, rosemary, sage, pepper, chicken broth, and vegetable broth. Stir well to dissolve any flour from the bottom.
- Bring the mixture to a boil, then reduce the heat to medium-low and let it simmer uncovered for about 30 minutes, stirring occasionally, until the potatoes are tender and the broth has thickened.
Final Touches & Serving:
- Taste and adjust salt if needed (depending on the broth’s salt content).
- Stir in fresh parsley if using, and serve the stew hot.
Enjoy this hearty and comforting meal!
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