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A hearty bowl of Chicken Stew is featured as the main image for this recipe.

Easy Chicken Stew

This easy chicken stew recipe transforms humble ingredients into a comforting and flavorful meal. Searing the chicken and vegetables, simmering gently, and timing the addition of ingredients are key to achieving a perfectly balanced and satisfying stew.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 6
Course: Main Course
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 2 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
  • 2 tbsp olive oil
  • 1 large onion, chopped
  • 2 carrots, peeled and chopped
  • 2 celery stalks, chopped
  • 4 cloves garlic, minced
  • 8 cups chicken broth
  • 1 lb Yukon Gold potatoes, peeled and cubed
  • 1 cup frozen peas
  • 1 tsp dried thyme
  • 1/2 tsp dried rosemary
  • 1 bay leaf
  • Salt to taste
  • Pepper to taste
  • 2 tbsp all-purpose flour optional, for thickening
  • 2 tbsp cold water if using flour
  • 2 tbsp chopped fresh parsley, for garnish

Equipment

  • Large Dutch oven or pot
  • Knife
  • Cutting board
  • Measuring spoons
  • Measuring cups
  • Wooden spoon or spatula
  • Paper towels

Method
 

  1. Sear the Chicken: Pat the chicken pieces dry with paper towels and season generously with salt and pepper. Heat the olive oil in a large Dutch oven or pot over medium-high heat. Sear the chicken in batches until golden brown on all sides. Remove the chicken from the pot and set aside.
  2. Sauté the Vegetables: Add the onion, carrots, and celery to the pot and cook until softened, about 5-7 minutes. Add the garlic and cook for another minute until fragrant.
  3. Deglaze the Pot: Pour in a splash of chicken broth to deglaze the pot, scraping up any browned bits from the bottom.
  4. Combine Ingredients: Return the chicken to the pot. Add the remaining chicken broth, potatoes, thyme, rosemary, and bay leaf. Bring to a boil, then reduce heat to low, cover, and simmer for 30-40 minutes, or until the potatoes are tender and the chicken is cooked through.
  5. Thicken the Stew (Optional): If you prefer a thicker stew, whisk the flour with a few tablespoons of cold water to form a slurry. Gradually stir the slurry into the stew and simmer for a few more minutes until thickened.
  6. Add Peas and Season: Stir in the frozen peas and cook for another 2-3 minutes, until heated through. Remove the bay leaf. Season with salt and pepper to taste.
  7. Serve: Garnish with fresh parsley and serve hot.

Notes

For a richer flavor, use homemade chicken broth or a high-quality store-bought broth. Chicken thighs are recommended for their moisture retention, but chicken breasts can be used if preferred. To prevent potatoes from becoming mushy, cut them into larger cubes and add them about 30-40 minutes before the end of cooking. Store leftover stew in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.