Chicken Stew
Hearty, cozy, and packed with tender chicken, potatoes, and veggies — this classic chicken stew is the perfect one-pot comfort meal for any day of the week.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 6 servings
- Category: Soup & Stew, One-Pot Meals, Comfort Food
- Method: Stovetop, Simmered
- Cuisine: American, Rustic
Ingredients
1 yellow onion
3 ribs celery
4 cloves garlic
½ lb. carrots
1¾ lbs. boneless, skinless chicken thighs
4 Tbsp all-purpose flour (divided)
2 Tbsp butter
1 Tbsp olive oil
1½ lbs. baby potatoes (or cubed Yukon)
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 all vegetables: dice onion and celery, mince garlic, slice carrots, and halve the potatoes.
Cut chicken thighs into 1-inch pieces. Toss with 2 Tbsp flour to coat.
Heat butter and olive oil in a large pot over medium heat.
Add floured chicken and sear until browned on all sides. Remove with a slotted spoon (it does not need to be fully cooked yet).
Add onion, celery, garlic, and carrots to the pot. Sauté until onions are soft, scraping up browned bits.
Add remaining 2 Tbsp flour. Stir and cook for 2 minutes until flour starts to coat the pot.
Return chicken to the pot. Add potatoes, all herbs and spices, chicken broth, and vegetable broth. Stir well.
Cover and bring to a boil. Remove lid, reduce heat to medium-low, and simmer uncovered for about 30 minutes.
Once potatoes are tender and broth has thickened, taste and adjust salt if needed.
Finish with fresh parsley and serve hot.
Notes
This stew thickens as it cools — perfect for leftovers!
For a deeper flavor, use bone-in chicken and remove bones before serving.
Add a splash of cream or lemon juice for a richer or brighter finish.
Find it online: https://elladishes.com/chicken-stew/
