Cozy One-Pot Stewed Chicken
There’s nothing like a warm, hearty bowl of stewed chicken to bring comfort on a chilly evening.
This one-pot wonder is packed with tender chicken, savory vegetables, and a rich, flavorful broth that practically simmers itself to perfection.
Serve it up with crusty bread for the ultimate cozy meal—perfect for family dinners or whenever you need a little extra warmth in your bowl!
For Stewed Chicken
- Chicken Thighs – Boneless, skinless, and cut into 2-inch chunks. Thighs stay juicy and flavorful in the stew.
- Avocado Oil – Used for searing the chicken and sautéing the vegetables.
- Carrots – Sliced diagonally into ½-inch pieces for a slightly sweet and hearty texture.
- Sweet Onion – Adds a mild sweetness and depth of flavor when cooked.
- Garlic – Chopped fresh for a rich, aromatic base.
- Chicken Broth – Used to create a savory, well-seasoned stew base.
- All-Purpose Flour – Helps slightly thicken the broth for a heartier texture.
- Bay Leaf – Infuses the stew with subtle earthy and herbal flavors.
- Baby White Potatoes – Quartered and cooked until tender, making the stew more filling.
- Fresh Parsley – Chopped and added at the end for a fresh, bright touch.
- Kosher Salt & Black Pepper – For seasoning and bringing out the flavors of all ingredients.
Hearty Stovetop Stewed Chicken
Notes
Ingredients
- 1 ½ lbs boneless, skinless chicken thighs, cut into 2-inch chunks
- 2 tbsp avocado oil, divided
- 3 medium carrots, peeled and sliced diagonally (½-inch pieces)
- 1 medium sweet onion, cut into 12 wedges
- 6 garlic cloves, chopped
- 5 cups chicken broth or stock, divided
- 2 tbsp all-purpose flour
- 1 dried bay leaf
- 12 oz baby white potatoes, scrubbed and quartered
- ¼ cup fresh parsley, chopped
- Kosher salt and freshly ground black pepper, to taste
Instructions
- Prep the Chicken
- Pat the chicken dry with paper towels and season well with salt and pepper.
- Sear the Chicken
- Heat 1 tbsp oil in a Dutch oven or large soup pot over high heat.
- Add chicken and cook until browned on all sides (about 5-6 minutes).
- Transfer to a plate and set aside.
- Cook the Vegetables
- Lower heat to medium and add the remaining 1 tbsp oil.
- Sauté carrots and onions, stirring often, until onions soften and develop golden edges (4-5 minutes).
- Add garlic and cook for 30 seconds, stirring continuously until fragrant.
- Deglaze & Thicken the Broth
- Pour in ½ cup broth, scraping up any browned bits from the bottom.
- In a small bowl, whisk together the flour with another ½ cup broth.
- Stir the flour mixture into the pot, followed by the remaining 4 cups of broth.
- Simmer the Stew
- Return the chicken to the pot, add the bay leaf, and season with salt and pepper.
- Bring to a boil, then reduce heat to medium-low. Cover partially and let it simmer for 25 minutes.
- Add the Potatoes & Finish
- Stir in the potatoes and cook uncovered for another 18-20 minutes, or until they are tender.
- Taste the broth and adjust salt and pepper if needed.
- Stir in fresh parsley and discard the bay leaf before serving.
Storage & Notes
- Leftovers: Store in the refrigerator for up to 3 days. Freezing is not recommended due to texture changes in the potatoes.
- Crockpot Adaptation: Not recommended, as the flavors and textures develop best with stovetop cooking.
Nutrition
Calories: 486 kcal | Carbohydrates: 42.6 g | Protein: 44.9 g | Fat: 14.6 g | Sugar: 12.1 g | Sodium: 679.7 mg | Cholesterol: 168.8 mg
1. Can I use chicken breasts instead of thighs?
While chicken thighs are recommended for their tenderness and flavor, you can use chicken breasts. However, breasts may become dry and less flavorful when stewed.
2. How can I thicken the stew if it’s too thin?
To thicken the stew, you can create a slurry by whisking together equal parts flour and cold water or broth, then slowly stir it into the simmering stew until it reaches your desired consistency.
3. Can I add other vegetables to the stew?
Absolutely! Feel free to add vegetables like celery, bell peppers, or peas to enhance the flavor and nutritional value of the stew.
4. Is it possible to make this stew in a slow cooker?
While it’s possible, the flavor and texture may not be the same as stovetop cooking, which allows for better searing of the meat and vegetables.
5. How should I store and reheat leftovers?
Store leftovers in an airtight container in the refrigerator for up to three days. Reheat gently on the stovetop over medium heat until warmed through.
